Mozzarella

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 mozzarella balls
• Category: cheese
• Method: Pressure Cooker
• Cuisine: Italian

Ingredients:

• 1 gallon whole or 2% milk (see notes about milk brands to use)
• 3/4 cup water (divided)
• 1/4 teaspoon lipase (optional, see note)
• 2 teaspoons citric acid (лимонтозу)
• 1/4 teaspoon single strength liquid animal rennet (сирище/мая)
• 1 1/2 teaspoons kosher salt

Instructions:

1. To 3 small cups, add 1/4 cup of coolish water to each. In one cup add the lipase and stir (it won't dissolve completely). In another add citric acid and stir. In the final cup add the animal rennet and stir.
2. Pour the milk into the Instant Pot and clip a thermometer to the side (or keep one close). Press Yogurt and adjust until it says "boil".
3. Warm the milk to 55°F.
4. When milk reaches 55°F, whisk while pouring in the lipase mixture. Continue whisking briskly while pouring in the citric acid mixture.
5. Continue heating until the milk reaches 88°F; press Cancel to turn off the Instant Pot.
6. Gently stir in the rennet mixture with a slow up-and-down motion, about 30 seconds. Place a lid on the pot for 5–10 minutes, until there is a clear separation of the whey (a "clean break"). The whey should be clear and yellow; if still whitish or milky, cover and wait another 5 minutes.
7. Using a long knife or spatula, cut the curds by making 4 or 5 vertical cuts from top to bottom, then repeat on the other side to make a checkered pattern.
8. Press Yogurt, adjust to "boil", and lightly stir the curds until the temperature reaches 105°F. Move the thermometer around and take the pot off the heat at an average of 105°F. Cover and let sit 1 minute.
9. Using a slotted spoon, scoop the large curds into a strainer and press lightly to remove some whey. Tear 3 pieces of plastic wrap (large enough to wrap 3 balls) and set aside (don't stack them).
10. Transfer the curds to a microwave-safe Pyrex bowl and microwave for 1 minute.
11. Tip: This next step needs food-safe gloves — the cheese gets quite hot!
12. Gently fold the cheese over and over, then drain the released whey. Microwave another 35 seconds, fold, drain. One last time — microwave another 35 seconds, drain excess whey, sprinkle with 1 1/2 teaspoons kosher salt, and continue folding and kneading until the cheese becomes smooth, shiny, and stretches like taffy.
13. Working quickly so the cheese doesn't cool and become unstretchable, break it into 3 pieces and form a tight, smooth ball with each.
14. You can eat it hot now (so good!) or shape and chill it for later. It stores in the fridge 1–2 weeks.
15. Tip: While hot, the cheese won't hold shape well. Wrap it tightly in plastic wrap and twist to create a tight ball; once cooled it will keep the round shape. You can also dip the hot mozzarella in ice water for 10 seconds, but plastic wrap works better.

Notes:

• Mozzarella is best eaten warm right after making. Chilling changes the texture a bit but it's still delicious! Cube it for skewers, slice for pizza or grilled cheese, or partially freeze then shred. Frozen and thawed cheese melts and oozes even better.
• Lipase is optional. It makes a softer, more flavorful cheese, but you can make it without.