30-Minute Fresh Mozzarella

Make the curd

1. Acidify. Pour the milk into a large stainless pot and stir in the dissolved citric acid.
2. Warm. Heat gently to 32 °C, stirring.
3. Add rennet. Take it off the heat, stir in the diluted rennet for 30 seconds, cover and leave for 5 minutes.
4. Cut. When the curd gives a clean break, cut it into 2–3 cm cubes.
5. Heat again. Warm slowly to 42 °C, stirring gently, then take off the heat and stir for 2–5 minutes.

Stretch

1. Drain. Scoop the curd into a colander and drain off the whey.
2. Heat. Dip the curd into whey or water heated to about 80 °C, or microwave in short 30-second bursts.
3. Stretch. Stretch and fold until smooth and shiny like taffy, adding the salt as you go.
4. Shape. Shape into balls and drop into iced water to set.

Tip: If the curd won't stretch, it needs to be hotter. Heat it a little more and try again.

Make it your own

Every cheesemaker has their own touch. Use this recipe as a starting point and adjust it to suit your taste.

Make bocconcini by shaping small balls, or roll it flat, fill with prosciutto and roll it up. Write down what you changed so your next batch turns out just the way you like it.