Ingredients You’ll Need:
- 1 gallon of whole milk (not ultra-pasteurized)
- 1 1/2 teaspoons citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet
- 1 teaspoon cheese salt
- Warm water
Step 1: Prepare the Necessary Equipment
Before diving into the cheese-making process, ensure that you have all the essential equipment ready:
- A large stainless steel pot
- A long knife or curd cutter
- A slotted spoon
- A thermometer
- A large bowl or pot of warm water
Step 2: Warm the Milk
In the stainless steel pot, gently warm the milk over low heat until it reaches a temperature of around 55°F (13°C).
Step 3: Dissolve the Citric Acid
Dissolve the citric acid in 1/4 cup of cool, chlorine-free water. Then, add the citric acid solution to the warmed milk and stir gently with a slotted spoon for about 30 seconds.
Step 4: Add the Rennet
Dissolve the rennet tablet or liquid rennet in 1/4 cup of cool, chlorine-free water. Slowly pour the rennet solution into the milk and stir gently for 30 seconds. Let the milk sit undisturbed for 5 minutes to allow the curds to form.
Step 5: Cut the Curds
Using a long knife or curd cutter, cut the curds into small cubes of about 1/4 inch. Make sure to cut both horizontally and vertically to help release more whey.
Step 6: Cook the Curds
Place the pot back on low heat and slowly warm the curds to 105°F (40.5°C), stirring gently to prevent them from matting together.
Step 7: Separate the Whey
Once the curds reach the desired temperature, remove them from the heat and continue stirring for an additional 5 minutes. Then, carefully pour off the whey, preserving about 1/2 cup of it in a separate bowl.
Step 8: Shape and Stretch the Cheese
Transfer the curds to a microwave-safe bowl. Microwave them on high for 1 minute. Drain off any excess whey, then knead the curds like bread dough. Microwave for an additional 35 seconds, and repeat the kneading process. Finally, shape the cheese into small balls or any desired form.
Step 9: Cool and Store
Place the mozzarella balls in the bowl of warm water for a few minutes, then transfer them to a bowl of ice water to cool and firm up. Once cooled, sprinkle the cheese with cheese salt, cover it, and store it in the refrigerator. Your homemade mozzarella is now ready to be enjoyed!
With these step-by-step instructions, making mozzarella at home becomes an attainable goal. Why settle for store-bought when you can savor the freshness and satisfaction of creating your own mozzarella? Get creative and add your homemade mozzarella to pizzas, caprese salads, or simply enjoy it on its own. The possibilities are endless. Happy cheese-making!