Simple Mozzarella in One Hour

The one-hour method that actually works, even if the first attempt feels intimidating.

Ingredients

• 1 gallon whole milk (not ultra-pasteurized)
• 1 1/2 teaspoons citric acid powder, dissolved in 1/4 cup cool water
• 1/4 teaspoon liquid rennet, dissolved in 1/4 cup cool water

Method

1. Add the citric acid solution to cold milk (55°F/13°C) and stir before heating.
2. Slowly bring to 88 to 90°F (31 to 32°C).
3. Add the rennet solution, stir 30 seconds, then stop. Let sit undisturbed 5 to 10 minutes until it sets like soft custard.
4. Cut curd into 1-inch cubes. Slowly raise to 105°F while gently stirring.
5. Drain off whey. Heat curds in salted water at 180°F, then pull and fold until glossy and elastic.
6. Shape into a ball and plunge into cold salted water to set.

Intimidating the first try. By the third, forty-five minutes start to finish — and you won’t go back to store-bought.