Instructions

• Put 200 ml of the 250 ml water in a small bowl and stir in the 1 teaspoon citric acid until fully dissolved.
• Put the remaining 50 ml water in a second small bowl and stir in the 30 drops liquid (vegetarian) rennet until fully dissolved.
• Pour the 3 liters fresh whole milk into a large pot. Stir in the citric-acid solution.
• Heat the milk over medium-low heat, stirring gently and monitoring with a thermometer, until it reaches 90°F / 32°C (this may take several minutes).
• Remove the pot from the heat and slowly pour in the rennet solution while stirring gently for about 30 seconds.
• Cover the pot and let the milk sit undisturbed for 5 minutes. If the milk has not set to a soft, tofu-like curd after 5 minutes, let it sit up to an additional 10 minutes.
• When set, use a long sharp knife to cut the curds into a grid pattern (cut all the way to the bottom of the pot).
• Return the pot to medium-low heat and gently stir the curds while heating until the curds reach 110°F / 43°C.
• Remove the pot from the heat and continue to stir the curds slowly for 5 more minutes.
• Using a slotted spoon or fine strainer, transfer the curds to a large bowl. Reserve about 2–3 cups of the whey for storage.
• Heat additional water to about 135°F / 57°C. Pour enough of this hot water into the bowl to cover the curds and let them sit 2–3 minutes, until the curds reach 135°F / 57°C.
• Sprinkle the 1 teaspoon fine sea salt evenly over the hot curds. Wearing heat-safe or rubber gloves, quickly and carefully fold and stretch the curds with both hands until they form a smooth, shiny, elastic mozzarella mass. If the curds remain loose or have a cottage-cheese texture, drain and add more hot (≈135°F/57°C) water and continue to stretch and knead until the proper texture is achieved. Avoid overworking the cheese to prevent a rubbery texture.
• Shape the mozzarella into one large ball or several smaller balls and place them in an airtight container.
• Pour the reserved whey (no additional salt added) over the formed mozzarella balls to cover them. Let cool, then eat once cooled or store the balls in their whey in the refrigerator for up to 2 days.