Homemade Mozzarella Cheese Recipe
Making mozzarella cheese at home is a rewarding and fun process. This recipe yields a creamy, stretchy, and flavorful cheese that can be used in sandwiches, pizzas, or enjoyed as a snack. Follow these simple steps for a successful result!
Ingredients:
- 1 gallon whole milk (preferably raw or non-homogenized)
- 1 1/4 teaspoons citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet
- 1/4 cup cool, non-chlorinated water
- 1 teaspoon salt
- Optional: Calcium chloride (if using pasteurized milk)
Equipment:
- Large stainless steel pot
- Thermometer
- Slotted spoon
- Large knife
- Microwave-safe bowl
- Cheesecloth
- Colander
Instructions:
1. Prepare the Milk:
- Pour the gallon of milk into a large stainless steel pot.
- Dissolve 1 1/4 teaspoons of citric acid in 1/4 cup of cool water. Pour the citric acid mixture into the milk and stir gently.
- Slowly heat the milk to 90°F (32°C) while stirring occasionally. Use a thermometer to monitor the temperature.
2. Add the Rennet:
- Dissolve 1/4 rennet tablet (or 1/4 teaspoon liquid rennet) in 1/4 cup of cool water.
- Add the rennet solution to the warmed milk and stir gently for 30 seconds.
- Cover the pot and let the milk sit undisturbed for 5-10 minutes to allow the curd to form. The curd should have a consistency similar to soft tofu.
3. Cut the Curd:
- Once the curd has set, use a long knife to cut it into 1/2-inch cubes. First, make vertical cuts, then horizontal cuts, forming a grid pattern.
- Let the curds rest for 5 minutes.
4. Heat the Curds:
- Slowly heat the curds to 105°F (40°C) while gently stirring. This helps the curds release more whey.
5. Separate the Whey:
- Once the curds reach 105°F, remove the pot from the heat and let the curds sit for 5 minutes.
- Using a slotted spoon, transfer the curds into a colander lined with cheesecloth. Gently press to remove any excess whey.
6. Stretch and Knead:
- Place the curds into a microwave-safe bowl and microwave on high for 1 minute. Drain off any additional whey that is released.
- Knead the curds with your hands or a spoon to start forming the stretchy consistency of mozzarella. If needed, microwave again for 30 seconds to continue the stretching process.
- Add salt to taste and continue kneading until the cheese becomes smooth and shiny.
7. Form the Mozzarella:
- Once the cheese is stretchy and smooth, form it into a loaf or block shape.
- Place the mozzarella in cold water for a few minutes to cool and set.
8. Slice and Store:
- Once the mozzarella has cooled, slice it into your desired thickness.
- Store the mozzarella in an airtight container in the refrigerator and use within a week.
Tips:
- Uniform Shape: To achieve a more uniform shape, press the cheese into a mold after stretching.
- Creamier Texture: For a creamier cheese, use whole milk with a higher fat content.
- Calcium Chloride: If you are using pasteurized milk, adding a small amount of calcium chloride will help improve curd formation.
Serving Suggestions:
Enjoy your freshly made mozzarella cheese in:
- Caprese salad with tomatoes and basil
- Homemade pizza
- Sandwiches or wraps
- As a simple snack with a drizzle of olive oil and cracked pepper
Making mozzarella cheese at home is a fun and delicious way to enjoy fresh dairy! With this step-by-step guide, you can craft a perfect mozzarella that’s rich, creamy, and versatile for any dish.