How to make Homemade Fresh Mozzarella Cheese
Step 1 Boil the milk and add citric acid
Pour milk into a stainless steel pot (or any non-reactive pot). Place over medium heat and sprinkle the citric acid over the milk. Stir it a few times. Heat milk to 30 degrees C and the milk will start to curdle.
Step 2 Add vinegar
Check the temperature with a thermometer and when it reaches 30 degrees, add the vinegar and continue stirring until the temperature rises to 40 degrees C. Turn off the heat.
Step 3 Strain the milk curds
Strain the curds through a mesh strainer. Once you have separated the liquid whey, you will be left with soft curds in the strainer. Transfer them into a glass bowl.
Step 4 Microwave the curds to remove extra whey
Microwave the bowl with curds for 1 minute on high. Remove from microwave and press with a spoon to squeeze out any more whey. Keep pressing until it cools down. After this the cheese with start to smoothen out. Heat it in the microwave for 35 seconds two times and remove any whey with a spoon as did earlier.
Step 5 Knead the curds into a smooth dough
After three times in microwave, there won’t be any whey left in the cheese and it will start to form a ball. When the cheese is cool enough to touch, knead it like dough in the bowl until smooth. When the cheese starts to harden, microwave it again for 10 seconds to soften it. Keep kneading the cheese and heating in the microwave for 10 seconds until the cheese becomes shiny and smooth. You can also sprinkle 1 to 2 tsp salt while kneading the cheese.
Step 6 Stretch the cheese and fold over until it becomes smooth and shiny
Stretch the cheese as you with taffy. Pull cheese into a rope, fold over and repeat. This will make the cheese stretchy, shiny, and smooth. If it tears while stretching, then, microwave it for 10 seconds and continue the process. Once the cheese is soft and smooth, roll it into a ball and use.