Homemade Mozzerella Cheese
Learn how to make homemade mozzarella cheese with this easy-to-follow recipe. Enjoy the cost savings, control over ingredients, and the satisfaction of creating your own delicious mozzarella.
Ingredients
- 1 gallon raw or whole milk (avoid ultra-pasteurized milk)
- 1 1/2 tsp citric acid powder
- 1/4 tsp liquid vegetable rennet
- non-iodonized salt (to taste)
- Filtered or distilled water
Instructions
- Pour the milk into a large stainless steel pot and heat it over medium-low heat until it reaches 55°C (130°F), stirring occasionally.
- Dissolve the citric acid in 1/4 cup of cool, non-chlorinated water. Note: You can skip the water and citric acid mixture in favor of 14 tablespoons of vinegar for a more natural recipe.
- Once the milk reaches 55°C (130°F), slowly add the citric acid (or vinegar) solution while stirring gently.
- Continue heating the milk until it reaches 88°C (190°F), stirring occasionally.
- Remove the pot from heat and add the rennet to the milk, stirring gently for about 30 seconds.
- Cover the pot and let it sit undisturbed for 5 minutes.
- After 5 minutes, check for a clean break. Insert a knife or your finger into the curds, and if it comes out clean, you have a good curd formation. If not, let it sit for a few more minutes.
- Cut the curds into 1/2-inch cubes using a curd cutter or a knife.
- Place the pot back on low heat and slowly heat the curds to 105°F (40°C), stirring gently to prevent matting.
- Once the curds reach 105°F (40°C), remove them from heat and continue stirring gently for 5 minutes.
- Transfer the curds to a microwave-safe bowl using a slotted spoon, draining off excess whey.
- Microwave the curds on high for 1 minute.
- Drain off the whey and knead the curds with a spoon or your hands, folding and stretching them until they become smooth and pliable.
- Microwave the curds for an additional 35 seconds and repeat the kneading process.
- Sprinkle non-iodized salt over the cheese and continue kneading until it reaches the desired texture.
- Shape the cheese into a ball or place it in cheese molds if desired.
- Immerse the cheese in a bowl of ice water for about 20 minutes to cool and set.
- Once cooled, store the mozzarella cheese in the refrigerator in an airtight container or wrapped in cheese cloth.