Mozzarella

Name: Mozzarella
Yield: Makes about 1 1/2 pounds
Ingredients: 2 teaspoons, citric acid; 1/2 cup cold filtered, water; 1 gallon pasteurized (not ultra-pasteurized or UHT), whole milk; 1/2 cup pasteurized (not ultra-pasteurized or UHT), heavy cream; 1/4 teaspoon, liquid animal rennet; 6 tablespoons Diamond Crystal, kosher salt

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Cheese

Homemade mozzarella can take immeasurable patience and gallons of milk before you get it right. Our recipe will help get you there faster.

SERVESMakes about 1 1/2 pounds

WHY THIS RECIPE WORKS

The first key to making good mozzarella is realizing that Italian mozzarella is made with water buffalo milk, which has more fat than cow's milk. So using whole milk plus heavy cream makes it taste more authentic. Second, know what you are ...

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