Homemade Mozzarella
A experiment that was so nice its become a habit
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Fresh homemade Mozzarella is a game changer
Ingredients
1 gallon low-temp pasteurized (under 150 degrees) non-homogenized whole milk. The quality of the milk is the most important portion of this recipe. (Check your specialty grocer)
2 teaspoons citric acid (check your pharmacy)
1/3 teaspoon rennet (liquid form available online)
Preparation
This all happens quickly. Temperature is very important.
To start this recipe the milk should be at 50 degrees. Sprinkle 2 teaspoon powdered citric acid over the solution then stir for 1 minute.
Heat the milk solution at medium heat to 88-90 degrees stirring occasionally. At 88-90 degrees turn off the heat then add the Rennet. Stir the solution for 20 seconds. Return to low heat. Cook the solution to 105 degrees. Remove pot from the heat. Cover the pot and let stand for 20-30 minutes. Look for a clear separation of curds and whey.
Cut curds into ½ inch cubes. Allow the curds to sit for 10 minutes undisturbed. Separate the curds from the whey. Place curds in a glass microwavable bowl.
Apply low heat to the curds via microwave. Heat the curds to 108 degrees. Squeeze out more whey. Repeat this process.
Microwave again for 15 - 20 seconds and pour more Whey off. As you are gently squeezing the Whey out, work the curd into a ball.
Put back in the microwave for another 20 seconds. Add salt to taste. I use 1 teaspoon. At this point if it's warm enough it should start to become pliable and stretchy. The temperature is critical. Do not exceed 138 degrees. Check cheese temperature often.
Grab 1/3 to 1/2 and lift. It should start to stretch under its own weight. If not put it in the microwave for a few more seconds. As you work through the stretching process also knead it like bread a couple times. If necessary microwave the cheese occasionally being careful not to exceed 138 degrees.
At this point knead it like bread dough into a ball. Do not over knead. If it breaks apart and isn’t cooperating put it in the Microwave again to warm it up until soft. As soon as it is smooth and shiny it's done. Form into desired shapes.
Serve that day, while all ingredients are fresh and wholesome.