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Mozzarella cheese slices

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.
See also  Philly Cheesesteak Meatloaf

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.