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Once the curd is set, cut it into cubes while still in the pot, then heat it again to about 105°F (40°C). This process helps further solidify the curds. Stir gently to keep them from sticking together.
6. Drain and Stretch
Transfer the curds to a colander or cheesecloth to drain off the whey. Then, prepare for the fun part: stretching! Heat the curds in hot water or microwave briefly until they are elastic. Stretch and fold the curds repeatedly until the cheese becomes smooth and shiny, shaping it into a ball as you go.
7. Cool and Store
Once shaped, drop your mozzarella into a bowl of ice water to set its shape and cool it down. After cooling, your homemade mozzarella is ready to be enjoyed. Store it in the refrigerator, submerged in a small amount of the whey or brine to keep it moist.
Why Make Mozzarella at Home?
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