Mozzarella cheese, with its delicate flavor and perfect meltability, is a favorite among cheese lovers around the world. While it might seem like an artisan skill beyond reach, making mozzarella at home is surprisingly simple and requires only a few ingredients. In this guide, we'll walk you through ten easy steps to create your very own homemade mozzarella cheese from scratch.

Ingredients:

  • 1 gallon of whole milk (preferably not ultra-pasteurized)
  • 1 1/2 teaspoons of citric acid
  • 1/4 teaspoon of liquid rennet or rennet tablet equivalent
  • 1 cup of non-chlorinated water (divided into two halves)
  • 1 tablespoon of kosher salt (or to taste)

Equipment:

  • Large stainless-steel pot
  • Thermometer
  • Slotted spoon
  • Microwave-safe bowl or pot for hot water bath
  • Colander
  • Cheesecloth or fine mesh strainer
  • Rubber gloves (for handling hot cheese)

Step 1: Dissolve the Citric Acid

Dissolve 1 1/2 teaspoons of citric acid in 1/2 cup of non-chlorinated water. Stir until completely dissolved. This mixture will help acidify the milk, which is crucial for mozzarella cheese making.

Step 2: Warm the Milk

Pour 1 gallon of whole milk into your large pot. Stir in the dissolved citric acid mixture. Slowly warm the milk to 90°F (32°C), stirring gently. Use your thermometer to monitor the temperature carefully.

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Step 3: Add Rennet

Dissolve 1/4 teaspoon of liquid rennet (or rennet tablet equivalent) in the other 1/2 cup of non-chlorinated water. Add this to the milk once it reaches 90°F, stirring gently in a top-to-bottom motion for about 30 seconds. Stop stirring and let the milk sit undisturbed for 5 minutes.

Step 4: Check the Curd

After 5 minutes, check the curd. It should look like custard and have a slight break when you insert a knife. If it's too soft, let it sit for another few minutes.

Step 5: Cut the Curd

Cut the curd into 1-inch cubes using a knife or a curd cutter, making both vertical and horizontal cuts.

Step 6: Heat the Curd

Gently heat the curds to 105°F (40°C), stirring slowly but constantly. The curds will start to separate more distinctly from the whey as they are heated.

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Step 7: Separate Curds and Whey

Once the curds reach 105°F, remove the pot from heat and continue stirring gently for 5 minutes. Then, use a slotted spoon to transfer the curds into a colander lined with cheesecloth over a bowl. Allow the whey to drain off for a few minutes.

Step 8: Microwave the Curds

Place the drained curds into a microwave-safe bowl. Microwave on high for 1 minute. Drain off any excess whey. Knead the curd gently with rubber gloves (as it will be very hot). Microwave two more times for 35 seconds each, kneading between each heating. Add salt to taste during one of the kneading steps.

Step 9: Stretch the Cheese

After the last microwaving, the cheese should be hot and pliable. Stretch and fold the cheese repeatedly until it's smooth and elastic. When it stretches like taffy, it's ready. If the cheese cools too much to stretch, you can reheat it briefly in the microwave.

Step 10: Shape and Cool

Shape the mozzarella into balls, logs, or braids while it's still warm. Once shaped, submerge the cheese in an ice-water bath for several minutes to cool down and hold its shape.

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Conclusion

Congratulations! You've just made homemade mozzarella cheese. Fresh mozzarella can be enjoyed immediately, showcasing its mild flavor and creamy texture. Store any leftovers in a mixture of its whey and water, keeping it refrigerated. Homemade mozzarella is best eaten within a few days for maximum freshness and flavor.

Making mozzarella at home allows you to control the ingredients, avoiding preservatives and additives found in some store-bought cheeses. Plus, the satisfaction of stretching your own mozzarella is unmatched. Whether you're topping pizzas, enhancing salads, or enjoying it fresh with tomatoes and basil, your homemade mozzarella is sure to impress.

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