Homemade Mozzarella Cheese

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Description

Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire – try larger balls, small balls, or twists and knots. Store in the refrigerator.

Ingredients

  • ¾ cup cool water, divided
  • 1/4 teaspoon liquid rennet
  • 1 ½ teaspoons citric acid
  • 1 gallon raw milk
  • 1 teaspoon salt (Optional)

Instructions

  1. Combine 1/4 cup water and rennet in a small bowl; mix well.
  2. Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
  3. Pour milk into a large pot set over medium heat. Stir in citric acid mixture. Heat milk
  4. stirring occasionally
  5. until it registers 90 degrees F (32 degrees C) on an instant-read thermometer
  6. about 5 minutes.
  7. Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand
  8. covered
  9. until milk sets into curd
  10. 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
  11. Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently
  12. but leave cubes mostly intact.
  13. Return pot to the heat; cook over medium heat
  14. stirring curds gently
  15. until temperature reaches 109 degrees F (43 degrees C)
  16. about 5 minutes. Remove from heat.
  17. Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
  18. Heat whey to 185 degrees F (85 degrees C)
  19. about 5 minutes. Wearing gloves
  20. tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch
  21. fold
  22. and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
  23. Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hr 5 mins

Servings: 12

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