Name: Mozzarella
Cook time: 25 min
Total time: 6 hr
Yield: Makes a scant pound
Ingredients: 1 gallon whole milk; 1 1/8 teaspoon citric acid*; 1/4 tablet rennet*, crushed; 1/4 cup warm water; Equipment: cheesecloth; kitchen string; *Available from Leeners, 800-543-3697 and leeners.com

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MozzarellaRomulo Yanes

If you live near a deeply rooted Italian community, chances are you have easy access to great fresh mozzarella. If that's not the case, though, it's time to channel your inner artisanal cheesemaker. You'll find that the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese's tender, almost flaky, pull-apart texture. Time, patience, and careful attention to detail are the keys to success.

Cooks' notes:

• Curds can be made and drained in cheesecloth (3 hours) 1 day ahead, then chilled in a sealable bag.
• Mozzarella is best the day it is made but can be kept, covered with water, in refrigerator up to 5 days. Bring to room temperature before serving.

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