How To Make Mozzarella

We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!
Read on below for her step-by-step tutorial (and recipe!) for making delicious mozzarella at home.

• For more DIY-projects, like Rhubarb Chutney and Cultured Butter, check out our Small Batch column.

• Use your homemade mozzarella in Food52 recipes, such as Mozzarella with Balsamic Glazed Plums, Pine Nuts, and Mint and Mozzarella and Roasted Cherry Tomato Salad.

-- Kristy

I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen without rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can.

I'm showing you how I've successfully made mozzarella but if you have any tips, or favorite sources for supplies, I hope you'll share them in the comments section.

Mozzarella

Makes 1 large or 2 small mozzarella balls

1/4 rennet enzyme tablet

1/4 cup cold filtered water (to mix with the rennet)

1 1/2 teaspoon citric acid

1 cup cold filtered water (to mix with the citric acid)

1 gallon whole milk (non-homogenized is best)

Salt to taste

See the full recipe (and save it and print it) here.

Photos by James Ransom