Soft mozzarella

To prepare, we need unpasteurized milk (1 liter). It should be cold and have a temperature of 12-13 degrees.

Carefully and slowly pour lemon citric acid into the cold milk (1.5-1.8 g per 1 liter of milk without culture or 0.8-1.2 g with culture), constantly stirring and preheating slowly.

Continue stirring the milk, bringing the temperature to 33 degrees. If adding culture, do so at 33 degrees and wait at least 30 minutes. Without culture, simply remove from heat.

Adding milk clotting enzyme

Add the enzyme (20% less than usual) and wait for the flocculation point for 10-12 minutes with a multiplier of 3.

Cutting the curd

After that, cut the curd first horizontally, then vertically with a step of 2-5 cm.

After 5-7 minutes, repeat the procedure for horizontal cuts.

Gently mix, breaking up the curd, and heat on low heat to 38 degrees, stirring constantly.

Then stop stirring, turn off the heat and let the curd settle for 7 minutes.

Drain the whey

Next, drain the whey, leaving the cheese mass in the pot.

Place the cheese mass on one side of the pot, tilt it, and periodically drain off the separating whey.

Cut into cubes

When the whey stops draining, transfer the cheese to a tray and cut into cubes (2.5-5 cm).

Put the cubes back into the pot, draining off the separating whey if necessary.

Salt the cheese mass (5 g per 1 liter of milk), mix and wait for 3 minutes.

Form balls

Pour cold, preferably icy, water into the pot and add ice.

Heat water in a kettle.

Put on cotton gloves, and latex gloves over them (the former to avoid burns, the latter to keep the former dry).

Pour hot water into the pot, just enough to cover the cheese slightly, and start stirring with a wooden spoon to make the cheese stick together.

Then stretch the cheese with your hands until the lumps disappear, lift and let it stretch, put back into the pot and repeat.

Form cheese curds and immerse them in icy water.

The remaining cheese can be shaped into a ball and placed in a mold.

After the balls have cooled, remove from the water, let drain, then place in plastic bags and store in water in the refrigerator for up to three days.