Homemade Mozzarella

Pour the milk into a large, heavy-bottomed pot and slowly heat it over medium heat to 90°F (32°C), stirring gently.

If using pasteurized milk, add calcium chloride according to the instructions.

Remove from heat and add the diluted rennet, stirring gently for about 30 seconds.

Cover the pot and let it sit undisturbed for 5-10 minutes, until the curd forms and pulls away from the sides like a soft custard.

Cut the curd into 1-inch cubes using a knife, then gently stir to encourage whey separation.

Heat the curds slowly to 105°F (40.5°C), stirring gently.

Once at temperature, turn off the heat.

Use a slotted spoon to transfer the curds into a microwave-safe bowl or a cheesecloth-lined colander.

Microwave the curds for 1 minute, then Knead with gloves or a spoon until the cheese is stretchy.

If not sufficiently stretchy, microwave for additional 30-second intervals.

Add the salt and knead it into the cheese thoroughly.

Shape the cheese into a ball or traditional mozzarella shape.

Immerse in ice water to firm up.

Store in the refrigerator and consume within a few days for best freshness.