Mozzarella

The immersion circulator is only the last step but this way you don’t burn your hands in hot water

Author

Bryan Bumpers

Food

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 132F / 55.6C

Ingredients

• 1/2 cup water
• 1/4 cup water
• 1 Gallon of whole milk (not ultra pasteurized and preferably raw)
• 1/4 teaspoon animal renet
• 1 1/2 teaspoons citric acid
• 1 teaspoon salt

Directions

1. Combine 1/4 cup of water with rennet in small bowl
2. Combine 1/2 water with citric acid in small bowl
3. Pour milk into a large pot and add the citric acid
4. Put on heat and stir gently occasionally until the mixture reaches 90 degrees Fahrenheit
5. Remove from heat and stir in a figure 8 for 30 seconds ending in a reverse figure 8 to still the milk
6. Allow to sit covered undisturbed for 15 mins
7. Gently slice in pot into 3/4 inch cubes
8. Stir gently and occasionally while raising temperature to 109 degrees Fahrenheit
9. Remove from heat and pour through sieve to remove curds from whey setting some whey aside for storage
10. Put separated curd into a vacuum bag and place in a 132 degree Fahrenheit water bath for 25 mins
11. Pour into a bowl and add salt
12. Using a slotted wooden spoon fold and pull until smooth and shinning making sure not to over work
13. Eat immediately or store in lightly salted whey for up to a week