Mozzarella Cheese Recipe

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 Homemade Mozzarella Cheese Recipe


Ingredients:

  • 1 gallon whole milk (avoid ultra-pasteurized)
  • 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool, chlorine-free water
  • 1/4 tablet rennet dissolved in 1/4 cup cool, chlorine-free water
  • 1 teaspoon cheese salt (non-iodized)

Instructions:

  1. Prepare the Milk: Pour the gallon of milk into a large, stainless steel pot. Heat the milk over medium heat, stirring occasionally to prevent scalding. Warm the milk to around 55°F (13°C).
  2. Add Citric Acid: Dissolve the citric acid in a quarter cup of cool, chlorine-free water. Add the citric acid solution to the milk, stirring thoroughly for even distribution.
  3. Introduce Rennet: Dissolve the rennet tablet in a quarter cup of cool, chlorine-free water. Add the rennet solution to the milk, stirring gently for about 30 seconds.
  4. Curdle the Milk: Continue to heat the milk gradually while stirring. Let the milk reach a temperature of 88°F (31°C). Once reached, you should notice the milk forming curds.
  5. Cut and Stir the Curds: Use a long knife to cut the curds into small, uniform pieces (about the size of a pea). Allow the curds to rest for 5 minutes, then gently stir them.
  6. Heat the Curds: Slowly heat the curds to 105°F (40°C) while gently stirring. This process should take around 30 minutes.
  7. Drain the Whey: Once the curds reach the desired temperature, use a slotted spoon to transfer them to a colander lined with cheesecloth, allowing the whey to drain.
  8. Form the Cheese: Gather the curds in the cheesecloth and gently press out excess whey. Transfer the curds to a microwave-safe bowl and heat in 15-second intervals until the cheese reaches 135°F (57°C).
  9. Knead and Salt: Put on heat-resistant gloves and knead the cheese, folding it in on itself until it becomes smooth and shiny. Add cheese salt during this process to taste.
  10. Shape the Mozzarella: Shape the mozzarella into a ball or desired form. Place it in a bowl of ice water to cool and set.
  11. Enjoy: Once cooled, your homemade mozzarella cheese is ready to be enjoyed on its own or used in various dishes. Store any leftovers in the refrigerator.

Note: This recipe yields approximately 1 pound of fresh mozzarella. Adjust quantities based on your preferences and intended use.

 

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