Miette Culinary 109 MacDougal Street

Fresh Mozzarella

Ingredients
1 gal Milk, any kind - not Ultrapasteurized
1 ½ t. Citric Acid*
1/4 t. Vegetable or Animal Rennet*
1 to 2 t. Salt

Procedure
Pour the Milk into a stainless steel or nonreactive pot. Add the Citric Acid and stir gently
Heat to 88 on medium heat. The milk will start to curdle.
At 88 add the Rennet. Slowly stir for 30 seconds to 1 minute. Turn the heat to low and let sit for 3 to 5 minutes. The entire curd (solids) will now look like custard, and the whey (liquid) should be clear and yellow.
Cut the curd into 1" squares. Ladle the curds into a microwaveable bowl, pressing gently with your hand to extract as much whey as possible.
Microwave the curds for 35 seconds, and press out more whey. Microwave again for 1 minute . Press again. Microwave for another 35 seconds, press out the excess whey, and see if you can stretch the curds. Add the Salt. Keep heating the curds in the microwave until they are silky, smooth, and elastic. The cheese should be hot like a hot potato to accomplish this(135 internally). Stretch the cheese like taffy

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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