Homemade Mozzarella

Ever since we returned from Italy, all I’ve been able to think about is the food that we had there.

Posted by MagicalGirlMaya

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I was actually surprised by how easy this was to make at home because I had tried before, and failed, because I hadn’t had the proper tools. You do need a heavy bottomed pan to get even heat and you need some sort of thermometer you can actually stick into the curds, if you just use a temp gun then you won’t know what’s happening under the surface. Also, slotted spoons and sharp knives are handy.

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You Will Need (4 things)

  • ½ gal Milk
  • ⅛ th of a tablet of Vegetarian Rennet
  • ¾ tsp Citric Acid dissolved in 1/2 cup water
  • Cheese salt, to taste

Steps (4 steps, 30 minutes)

  1. 1

    Heat your milk and citric acid solution to 90 F. Pour in your rennet solution, stir for about half a minute and set aside (off the heat) for 5 minutes. Once the 5 minutes are up, cut the curds, place you curds back on the heat and bring it up to 105 F stirring as little as possible to avoid breaking up the curds.

  2. 2

    Once you bring it up to 105 F, take it off the heat again and leave it for another five minutes or so. Then, using a slotted spoon, remove the curds from the pot and put them in a microwave safe bowl. Do your best to get as much liquid out of the curds as possible.

  3. 3

    Microwave the curds for about a minute and squeeze out as much whey as possible. You’re looking for an internal temp of about 135 F. Continue heating, stretching, folding and twisting until you get the striation pattern that you’re looking for. Now would be a good time to add in your cheese salt if you’re using any.

  4. 4

    Once your cheese starts to look shiny you’re doing it right. Fold your cheese in over itself repeatedly until you get a ball. Then serve as you desire.

    For more info: https://theyearlingblog.wordpress.com/2015/09/05/day-248-homemade-mozzarella/