Fresh Mozzarella and Caprese

Foundations Referenced

• → Classic Vinaigrette (optional, for drizzling)

Ingredients

Fresh Mozzarella

• 1 gallon whole milk (not ultra-pasteurized)
• 1.5 tsp citric acid, dissolved in 1/2 cup cool water
• 1/4 tsp liquid rennet, dissolved in 1/4 cup cool water
• 1 tsp salt

Caprese

• Fresh mozzarella (above)
• 3–4 ripe heirloom tomatoes, sliced 1/4" thick
• Fresh basil leaves
• Extra-virgin olive oil (the best you have)
• Flaky salt, cracked black pepper
• Aged balsamic vinegar (optional)

Method

Mozzarella

1. Pour milk into a large pot. Stir in citric acid solution. Heat slowly to 90°F, stirring gently.
2. Add rennet solution, stir gently for 30 seconds. Stop stirring. Heat to 105°F. Turn off heat, let sit 5 min. Curds will form.
3. Cut curds into 1" squares with a long knife. Heat gently to 110°F, stirring very gently.
4. Scoop curds with a slotted spoon into a microwave-safe bowl. Drain whey.
5. Microwave 1 min. Drain whey, fold and press curds. Microwave 30 sec more. Add salt.
6. Stretch: When curds reach 135°F, stretch and fold like taffy until smooth and glossy. Shape into balls.
7. Drop into ice water to set shape. Use within 24 hours for best texture.

Caprese

1. Alternate slices of tomato and mozzarella on a plate, overlapping slightly.
2. Tuck basil leaves between slices.
3. Drizzle generously with olive oil. Season with flaky salt and pepper.
4. Optional: dots of aged balsamic.

What You're Learning

• Cheese making: acid + rennet coagulate milk proteins (casein) into curds
• Stretching develops the characteristic mozzarella texture (pasta filata)
• Caprese is the ultimate test of ingredient quality — there's nowhere to hide
• When ingredients are this simple, sourcing matters more than technique
• This connects to the Italian philosophy: few ingredients, each one exceptional