A Quick Overview on Making Mozzarella

I recently attempted making an experimental batch of fresh mozzarella with a friend. Neither of us had done it before, so we were relying heavily on internet instructions. But it was successful!! And tasted delicious!

Here is documentation of the process:

Heated non-homogenized whole cow's milk with some citric acid, then added vegetable rennet to start forming curds.

Strained the curds and let rest for about 15 minutes.

Sliced the mass into 1" cubes and separated into batches for the next step...

Stretched and folded 2-6 times to build elasticity.

Shaped balls and rested in salted whey for 30 minutes.

The most important part!! Enjoyed fresh mozzarella medallions on crostini with basil and balsamic tomatoes.

It was a lot of fun trying my hand at cheese-making, and although it was involved, it was quite easy. I'm looking forward to the next DIY session, and may even sign up for a class in the near future. If all continues to go well, we may convert the basement into a cheese cellar!