dinner · vegetarian · gluten-free
Homemade mozzarella (and a caprese)
Fresh 30-minute mozzarella made from whole milk with citric acid and rennet, stretched in hot water, served right away with tomatoes, basil and olive oil.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Stir the citric acid into the cold milk, then heat to 32°C (90°F).
-
2
Stir in the rennet, cover and leave 5 minutes until set. Cut the curd into cubes and heat to 41°C (105°F) while stirring gently.
-
3
Scoop the curds into a sieve and press out the whey.
-
4
Dip the curds in 80°C (175°F) salted water and stretch and fold until smooth and glossy. Shape into balls.
-
5
Slice with tomatoes and basil, and finish with oil and salt.
