It’s easy to find fresh mozzarella, but there are few things more impressive than being able to point to a white globe and say, “Yeah, I made that.”
This recipe, from chef Heather Terhune of Tre Rivali in Milwaukee, starts like every other cheese recipe: a pot of warm milk that you acidulate to help separate the curds (what becomes cheese) from the whey (the liquid by-product).
When that happens, you basically have ricotta; the warming and gentle stretching is what creates mozzarella. Serve warm from the pot, covered in extra-virgin olive oil and flaky salt.
Degree of difficulty: Difficult
Total time: 1 hour
Is it Cheese Yet? The 4 Stages of Mozzarella
1. Combine milk and citric acid in a cast-iron pot.
2. Gently stir the curds; you do not want them to break up too much.
3. Carefully separate the curds from the whey.
4. Fold and stretch the curds until you reach desired consistency.
- 1 gallon organic whole milk
- 1¼ cup water
- 1½ tsp citric acid
- ¼ tsp liquid rennet
- 1 tsp kosher salt
How to make it