Fresh mozzarella (fior di latte) at home

Ingredients

• 4 litres fresh whole cow's milk (pasteurised, NOT UHT)
• 1½ tsp (about 7 g) citric acid, dissolved in 120 ml cool water
• Rennet as directed on the pack (e.g. ¼ tsp liquid rennet in 60 ml cool unchlorinated water)
• 1–2 tsp salt
• Hot water for stretching (80–85 °C)

Method

1. Pour the cold milk into a large pan, stir in the dissolved citric acid, then warm it slowly to 32 °C, stirring gently.
2. Remove from the heat, stir in the diluted rennet for 30 seconds, cover and leave undisturbed for 5–10 minutes until the curd sets like soft tofu.
3. Cut the curd into 2–3 cm cubes, warm it gently to about 40 °C while stirring slowly, then let it rest a few minutes.
4. Scoop the curds into a colander and drain off the whey, pressing lightly.
5. Put the curds in a bowl, pour over hot water (80–85 °C) with the salt, and use wooden spoons, or gloved hands, to fold and stretch the curd. Keep going until it turns smooth, glossy and elastic.
6. Shape it into balls, then drop them into iced water for a few minutes to firm up. Eat the same day or keep in lightly salted water in the fridge for 1–2 days.