Fresh Buffalo Mozzarella

Buffalo Mozzarella (Mozzarella di Bufala) is a soft, fresh Italian cheese made from water buffalo milk, known for its delicate, creamy texture and rich flavor. Perfect for Caprese salads, pizzas, and antipasti, this homemade version is made with simple ingredients and traditional cheesemaking techniques for an authentic taste.

Ingredients

• 1 gallon water buffalo milk (or whole cow’s milk as a substitute)
• 1 teaspoon citric acid
• ¼ tablet rennet (or ½ teaspoon liquid rennet)
• 1 teaspoon sea salt
• Ice water for cooling

Directions

1. Heat the Milk: In a large pot, heat the buffalo milk to 90°F (32°C) over low heat. Stir in the citric acid and mix gently.
2. Add Rennet & Coagulate: Dissolve the rennet in ¼ cup of water and stir it into the milk. Let sit for 10-15 minutes until curds form.
3. Cut & Heat the Curds: Use a knife to cut the curds into small pieces. Heat the curds to 105°F (40°C), stirring gently.
4. Strain & Knead: Drain the whey and transfer the curds to a bowl. Knead the curds with warm water until smooth and elastic.
5. Shape & Chill: Form the cheese into small balls and place them in ice water for 5 minutes to firm up.
6. Salt & Serve: Sprinkle with sea salt and enjoy fresh, or store in brine for up to 3 days