Fresh Mozzarella From Scratch Recipe

, like the Thermapen, to ensure that you keep the milk within its ideal temperature range throughout the entire process. You'll also need a fine-mesh strainer, a heat-resistant bowl , a slotted spoon, and a large, thick-bottomed stainless steel pot.

Finally, you'll need a pair or two of gloves. We'll be sticking our hands into some very hot water during the spinning stage, and while some professionals may go in bareback, I'm not nearly so bold. I typically wear a couple pairs of latex gloves layered on top of each other, but one pairs of heavy-duty dish gloves will also do the trick, especially if your hands are sensitive to heat. Just make sure the gloves are clean, fit your hands snugly, and don't have any holes in them .

When the milk reaches 88 to 90°F , add the rennet and stir well until it's evenly combined with the milk, about 30 more seconds.Now, here's where things get interesting. Most recipes suggest that you turn the heat off once the curds hit that 88 to 90°F mark, cover the pot, and allow the curds to solidify for anywhere from five minutes to several hours.

With both batches, I used a slotted spoon to scoop the curds out of the pot and into a mesh strainer set over a bowl , and made them into mozzarella. When they were ready, I asked my colleagues to blind-taste the two mozzarellas, one made using the more classic curd-cutting method and the other made from my shortcut approach, side by side. Not only were the results virtually indistinguishable from each other, but the final yield of cheese was the same.

Whether you're using the microwave or the whey, after about 15 seconds, stick your heavily begloved finger into the dish.If it's intolerable, grab a spoon to fish the curds out; otherwise, use your hand to gently draw them together and lift them out. They should be very soft and kind of sticky. If they're practically liquid-soft, leave them be for a minute or two. Have a sip of beer, check your email, sneak some bites of the cold curd resting on your countertop.

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