How To Make Fresh Mozzarella Using Citric Acid
Making fresh Mozzarella using citric acid to acidify the milk compared to using a lactic starter culture takes less time and also produces nice results.
Try to find NON homogenized (cream on top) milk. If you cannot find NON homogenized milk, use whole milk which has been pasteurized and homogenized. DO NOT USE ULTRA PASTEURIZED MILK.
Make small batches before moving on to larger batches.
One gallon of milk will make 1-1.25 lbs. of mozzarella.
The following recipe is for one gallon (3.78 liters) of milk. Follow the usage rates for any ingredient you place into the milk listed on the ingredient. It is important that you use exactly 1.5 tsp of citric acid for every gallon milk. This ratio achieves the targeted pH (5.2) which enables the curd stretching later in the process.
The Procedure:
1. Dissolve 1.5 tsp (7.3ml) of citric acid into a ¼ cup (59ml) of clean warmed water.
2. Pour this mixture into the milk using only 2-3 gentle strokes and proceed to slowly warm the milk to a temperature not lower or higher than 86-88f (30-31c). You will want to maintain this temperature until the curds are formed and you cut them.
4. Add the rennet (liquid or tablet should be first diluted into a small amount of cool water). Stir for only 3 gentle strokes across your pot or pan. Use Vegetarian Microbial Rennet, and use 1/4 tablet or 1/4 teaspoon if using liquid Microbial Rennet.
5. Cover and leave to rest for 30-60 minutes or until the milk is set and you have a clean break (when a knife or spoon is placed into the gel (curd mass), a clean wall is produced, much like what a soft Tofu would look like when cut.
6. Cut curds into approximately 1" cubes
7. Slowly heat the curds to 105F; then remove from heat; stir curds gently for 5 min.
8. Remove the curds from the water into a colander lined with cheesecloth; allow to drain for a few minutes; flip and press gently to drain further.
10. Put the curds onto a cutting board and cut into 1/8" thick slices.
11. While you are doing this; heat a pot of water (about a quart) to 170-180F
SALTING & STRETCHING
1. Heat your pot of water a range of 170-180F.
2. Put the curd slices into the water; and work back into a solid ball of curds with hands.
(we recommend wearing good rubber gloves for this step)
3.Using a slotted spoon or wooden spoon, pick up all or some of your heated curds and allow gravity to stretch the curd into mozzarella.
4. You can pull the curd a bit and stretch and form either one large mozzarella ball or smaller mozz balls.
Some like to allow the curd to stretch into long thick strands and braid them. You don’t want to handle the curd in your hands too long. A few minutes is plenty to manipulate the curd into the shape you like.
8. Then, place the stretched and shaped mozz into cool (50F) water for 5 minutes, and then into ice water for 15 minutes.
Wrap in plastic wrap and store in the refrigerator for up to a week.
You cans sprinkle a little salt on the Mozzarella to your taste.
Eat your fresh mozzarella within a week or so, or you can place your mozz balls into 70% olive oil/30% Safflower or Canola oil with or without some herbs, then into the fridge. This mixture of oil will keep the oil liquid as pure olive oil will partially solidify when cooled. If you use 100% olive oil, allow the partially solidified oil stored in the fridge to come to room temperature where the oil will become liquid again.
Enjoy!
-The CheeseMaker
