Here is the recipe that will allow you to prepare mozzarella cheese at home, without the need for special equipment, and in just 30 minutes.
The result may not be satisfying on the first try, but it’s better than store-bought mozzarella.
• ¾ tablespoons of citric acid dissolved in ½ cup of cold water
• 8 drops of rennet, (coagulant for animal milk)
• 2 quarts of raw milk, (best if obtained from a farm)
Rennet can curdle the milk. It can be found in pharmacies and it can be stored in the refrigerator.
Pour the milk into a large saucepan and heat it over low heat. Then add the citric acid and the mixture of cold water. Stir gently until the milk reaches 90 ° F.
Remove the pan from the heat, add the rennet in small quantities and mix it with a slotted spoon. Cover the mixture and let it stand for 50 minutes.
Remove the lid, you’ll get a curd. Using a straw check if the curd is ready, it should look like a cream.
Using a knife, make a grid of small squares and let it stand for 20 min.
Using a slotted spoon, take out the little squares. It does not matter if they are deformed; you’re going to get big chunks of cheese.