Homemade Mozzarella
Fresh Italian mozzarella made at home from milk, citric acid, and rennet in about 45 minutes.
Ingredients
- 1.50 tsp citric acid
- 1 gallon milk
- 1 tbsp cheese salt
Equipment
- stockpot
- sieve
- strainer
About
References: https://cheesemaking.com/products/30-minute-mozzarella-recipe and https://www.ruralsprout.com/homemade-mozzarella/
Instructions
Mix the 1.50 tsp citric acid with one cup of lukewarm water, stir until dissolved, and set aside.
Mix 1/4 teaspoon of liquid rennet or crushed rennet tablet with 1/4 cup of tepid water and set aside.
Pour the 1 gallon milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.
Add in the rennet mixture and stir gently for 30 seconds . Cover the milk and let the rennet do its magic for 5 minutes .
After 5 minutes , curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it's still a liquid, cover the pot again and let it sit for another 5 minutes .
Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.
Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.
Remove the pot from the heat and let it stand for about 5-10 minutes . Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you've removed all the curds to the sieve, discard the whey.
While you're waiting, put the pot with the whey in it back on the stove and add the 1 tbsp cheese salt . Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!
View Cooklang Source
---
title: Homemade Mozzarella
description: "Fresh Italian mozzarella made at home from milk, citric acid, and rennet in about 45 minutes."
servings: 8
time: 45 minutes
tags: [cheese, mozzarella, homemade]
cuisine: italian
difficulty: medium
long_description: "References: https://cheesemaking.com/products/30-minute-mozzarella-recipe and https://www.ruralsprout.com/homemade-mozzarella/"
---
Mix the @citric acid{1.5%tsp} with one cup of lukewarm water, stir until dissolved, and set aside.
Mix 1/4 teaspoon of liquid rennet or crushed rennet tablet with 1/4 cup of tepid water and set aside.
Pour the @milk{1%gallon} into the #stockpot{} and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.
Add in the rennet mixture and stir gently for ~{30%seconds}. Cover the milk and let the rennet do its magic for ~{5%minutes}.
After ~{5%minutes}, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it's still a liquid, cover the pot again and let it sit for another ~{5%minutes}.
Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.
Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.
Remove the pot from the heat and let it stand for about ~{5-10%minutes}. Put a #sieve{} or #strainer{} over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you've removed all the curds to the sieve, discard the whey.
While you're waiting, put the pot with the whey in it back on the stove and add the @cheese salt{1%tbsp}. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!