Ryan Jarnutowski

Fresh Mozzarella (Fior di Latte)

Time

  • Prep: 45 min
  • Cook: 15 min
  • Rest: 60 min

Yield

600 g (approx. from 4 L milk)

Ingredients

Cheese

  • 4000 ml Whole cow’s milk
  • 2 g Citric acid (dissolved)
  • 1 ml Rennet (diluted)
  • 30 g Salt (for brine)

Instructions

  1. Dissolve citric acid in cool water; add to cold milk and heat to ~32–35 °C.
  2. Add diluted rennet; rest until clean break.
  3. Cut curds and slowly heat to 40–43 °C, stirring gently.
  4. Drain curds; rest briefly; test a small piece in 75–80 °C water for stretch.
  5. Stretch warm curd in hot water until glossy; form balls; brine lightly and chill.