Homemade mozzarella cheese
Ingredients:
- 1 gallon (3.8 liters) of whole milk (avoid ultra-pasteurized milk, as it won’t set properly)
- 1.5 teaspoons of citric acid, dissolved in 1/4 cup cool water
- 1/4 teaspoon of liquid rennet (or 1/4 rennet tablet), dissolved in 1/4 cup cool water
- 1 teaspoon of cheese salt (or non-iodized salt)
- Optional: Herbs or spices for flavoring
- Equipment
- Large pot (stainless steel or non-reactive)
- Thermometer
- Slotted spoon
- Colander
- Microwave-safe bowl
- Rubber gloves (for handling hot cheese)
Instructions
1. Heat the Milk
Pour the gallon of milk into a large pot.
Add the citric acid solution and stir gently.
Heat the milk over medium heat to 88°F (31°C), stirring occasionally.
2. Add Rennet
Once the milk reaches 88°F, remove it from the heat.
Add the rennet solution and stir gently for 30 seconds.
Cover the pot and let it sit undisturbed for 5-10 minutes, or until the milk sets into a gel-like consistency (similar to yogurt).
3. Cut the Curds
Use a long knife to cut the curds into 1-inch cubes.
Let the curds rest for 5 minutes.
4. Cook the Curds
Return the pot to low heat and slowly heat the curds to 105°F (40°C), stirring gently.
Once the temperature is reached, remove the pot from the heat and continue stirring for 2-3 minutes.
5. Drain the Curds
Use a slotted spoon to transfer the curds to a colander to drain off the whey.
Press gently to remove excess whey.
6. Microwave and Stretch
Place the curds in a microwave-safe bowl.
Microwave on high for 30 seconds, then drain off any additional whey.
Put on rubber gloves and knead the cheese like dough. If it’s not stretchy, microwave for another 15-20 seconds and knead again.
Repeat until the cheese is smooth, shiny, and stretchy.
7. Add Salt and Shape
Sprinkle the cheese salt over the mozzarella and knead it in.
Shape the cheese into a ball or braid, or any desired shape.
If desired, add herbs or spices during the kneading process for extra flavor.
8. Cool and Enjoy
Place the mozzarella in a bowl of ice water to cool and set for 10-15 minutes.
Store in the refrigerator for up to a week.
Tips
- Use fresh, high-quality milk for the best results.
- Save the whey for baking, smoothies, or cooking.
- Experiment with adding flavors like garlic, chili flakes, or herbs.
- Enjoy your homemade mozzarella on pizza, in caprese salad, or simply on its own! 🧀