The best mozzarella you've ever eaten, ready in an hour recipe recept

Name: The best mozzarella you've ever eaten, ready in an hour recipe
Ingredients: 1/2 teaspoon citric acid; vegetable rennet; 4 liters whole milk; 1 teaspoon salt

1 serving
0 minutes

Tomáš, 22. 12. 2025

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For 1 serving

Ingredients

1/2 teaspoon citric acid
vegetable rennet
4 liters whole milk
1 teaspoon salt

Preparation procedure

1. Dissolve the citric acid in one quarter of a glass of water and dissolve the vegetable rennet in the other glass in the same amount of water.
2. Next, pour the milk into a pot and stir the citric acid mixture into the slightly warmed milk.
3. Stir the milk slowly at approximately 30 ° C. Don't be alarmed at all if the milk begins to curdle.
4. The next step is to add the vegetable rennet. When the milk reaches 40 ° C, cover the pot and let it rest for 5 minutes.
5. While you wait, you can prepare another pot of water, which you will bring to about 90 ° C. You can measure all temperatures except for the water with a regular thermometer. In the pot you can already see how the whey has begun to separate. However, if it still has a yellowish color, let it stand a little longer.
6. Once the cheese has a milky color, you can drain it, for example using a sieve.
7. Place the drained cheese in a colander into another pot of water, which should be around 60 ° C, and let it rest there for five minutes.
8. After five minutes, turn the cheese out onto a wooden board. Be careful, however, it will still be hot.
9. Once it has cooled slightly, lightly salt it and mix.
10. It will look like kneading dough, but the cheese will contract and form a shiny mound, as in the picture.
11. You can then shape the cheese into balls or leave it whole.