Homemade Mozzarella Cheese

1. Stage

Combine 1/4 cup water and rennet in a small bowl; mix well.

2. Stage

Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.

3. Stage

Pour milk into a large pot set over medium heat. Stir in citric acid mixture.

4. Stage

Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes. Dotdash Meredith Food Studios

5. Stage

Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness. Dotdash Meredith Food Studios

6. Stage

Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact. Dotdash Meredith Food Studios

7. Stage

Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat. Dotdash Meredith Food Studios

8. Stage

Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot. Dotdash Meredith Food Studios

9. Stage

Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd. Dotdash Meredith Food Studios

10. Stage

Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

11. Stage

Enjoy! DOTDASH MEREDITH FOOD STUDIOS