Double Stacked Pizza @Lionfield @ChefRush

Ingredients

• 4 L Whole Milk (fresh, not ultra‑pasteurized)
• 1.5 tsp Citric Acid (food‑grade, dissolved in 1/4 cup water)
• 0.25 tsp Liquid Rennet (diluted in 1/4 cup water)
• 1 tsp Cheese Salt (non‑iodized)
• 0.25 cup Water (room temperature, for diluting rennet)

Instructions

1. Gather and Prepare Equipment

   Line the colander with cheese cloth, set the pot, thermometer, slotted spoon, and bowl within easy reach.

   Time: PT5M

2. Heat Milk to 55°C (130°F)

   Pour the milk into the pot and heat over medium heat, stirring gently, until it reaches 55°C.

   Time: PT10M

   Temperature: 55°C

3. Add Citric Acid

   Stir in the dissolved citric acid thoroughly; this will acidify the milk and help the curd form.

   Time: PT2M

4. Heat Milk to 90°C (194°F)

   Continue heating, monitoring the temperature, until the milk reaches 90°C.

   Time: PT8M

   Temperature: 90°C

5. Add Rennet

   Remove the pot from heat, add the diluted rennet, and stir gently for about 30 seconds.

   Time: PT1M

6. Let Curd Set

   Cover the pot and let it sit undisturbed for 5 minutes so the curd can fully set.

   Time: PT5M

7. Cut the Curd

   Using a long knife, cut the curd into 1‑inch cubes in a grid pattern.

   Time: PT2M

8. Heat Curds to 95°C (203°F)

   Return the pot to low heat and slowly raise the temperature to 95°C while stirring gently.

   Time: PT5M

   Temperature: 95°C

9. Rest Curds

   Turn off the heat and let the curds sit for 5 minutes to finish cooking.

   Time: PT5M

10. Drain Whey

    Using the slotted spoon, transfer the curds into the cheese‑cloth‑lined colander and allow the whey to drain for about 5 minutes.

    Time: PT5M

11. Stretch the Cheese

    Place the curds in a microwave‑safe bowl, microwave on high for 1 minute, drain any released whey, then fold and stretch the cheese. Repeat two more times (total 3 minutes) until the cheese is smooth, shiny, and elastic.

    Time: PT3M

12. Shape and Cool

    Shape the stretched cheese into balls, then place them in a bowl of ice water for 5 minutes to firm up.

    Time: PT5M

13. Store

    Transfer the mozzarella balls to a container with lightly salted water (brine) and refrigerate.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

5g

Fat

20g

Fiber

0g