How to Make Fresh Mozzarella Cheese at Home Four ingredient + 30 minutes = the Caprese salad of your dreams. Prep the Ingredients Fresh mozzarella is made with four simple ingredients: milk, rennet, citric acid, and salt. 1's especially good made with whole milk—just make sure it's not ultra high temperature (UHT) pasteurized. Both liguid » can be purchased online or in specialty cheese shops, Start by combining 1 cup water with 11/2 teaspoons ci a separate bowl, combine 1/4 eup water with 1/4 teaspoon liquid rennet. jet and citric acid fc acid in = bowl until dissolved. In Add The Rennet Pour 1 gallon whole milk into a large heavy pot. Stir in the citric acid mixture and heat over medium-high heat until it reaches 90°F on an instant-read thermometer (it will feel slightly warm to the touch). Remove the pot from the heat, stir in the rennet mixture, and continue stirring for 30 seconds. Cover and set aside for 5 minutes Photo by Ghelsea KyleCut the Curds After 5 minutes, the mixture should be set with = gelatin-like texture, and pull away from the sides when you jiggle the pot. (Ifit's still « liquid, let it sit for another 5 minutes). Once set, use @ long knife or large offset spatula to cut the curds: Making sure to reach all the way down, make vertical and horizontal cuts at 1/2-inch intervals across the surface to form a crosshatch pattern Photo hy Chelsea Fle Cook the Curds Set the pot over medium heat and cook, stirring gently every once in awhile to avoid breaking up the curds too much, until the curd mixture reaches 105°F, Remove the pot from the heat and set aside for another 5 minutes, stirring occasionally.Separate the Curds From the Whey Dip a fine-mesh sieve into the pot and use it to separate the curds from the thin yellowy liquid (the whey). Clump the curds together and drain offas much whey es possible. Discard the whey (or reserve for another use) Photo by Chelsea Kyle