Chef George Professional Series
Fresh Mozzarella — Two Proven Methods
By Chef George
Day of the Dead Food Products
Chef-Crafted Flavor. Rooted in Tradition.
Method One: Traditional Mozzarella (Rennet / Hot Whey)
Ingredients
• 1 gallon whole milk (not ultra-pasteurized)
• 1½ tsp citric acid dissolved in ¼ cup cool water
• ¼ tsp liquid rennet diluted in ¼ cup cool water
• 1–2 tsp kosher salt
• Reserved whey for stretching
Process
1. Add citric acid to cold milk and heat to 88–90°F.
2. Remove from heat, add rennet, stir 30 seconds. Rest 5–10 minutes until a clean break.
3. Cut the curd into 1-inch cubes. Rest 5 minutes.
4. Slowly heat curds to 105°F, stirring gently.
5. Drain curds and reserve whey. Rest the curds 10–15 minutes.
6. Heat whey to 170–180°F (do not boil).
7. Submerge curds in hot whey and stretch until glossy and elastic (135–140°F internal).
8. Salt during final folds and shape. Chill briefly to set.
Chef Notes
• Produces classic stretch and melt.
• Proper pH (5.2–5.4) is critical.
• Best consumed the same day; store submerged up to 48 hours.
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© PSI Legacy Food LLC • Chef George Professional Series
Method Two: Vinegar-Set Mozzarella-Style (Home Method)
• 1 gallon whole milk (not ultra-pasteurized)
• ¼–n cup distilled white vinegar (5% acidity)
• 1–1½ tsp kosher salt
Process
1. Heat milk to 185–190°F. Do not boil.
2. Remove from heat and slowly add vinegar until curds separate cleanly.
3. Cover and rest 10 minutes.
4. Drain curds in cheesecloth 5–15 minutes.
5. Season with salt and gently fold or press into shape.
6. Chill 30–45 minutes for clean slicing, or serve warm.
Chef Notes
• Acid-set cheese: soft, milky, sliceable.
• Does not stretch or melt.
• Ideal for fresh eating, searing, and crumbling.
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© PSI Legacy Food LLC • Chef George Professional Series