Making homemade mozzarella cheese is surprisingly simple and only requires a few ingredients. Here’s a basic recipe for fresh mozzarella you can make at home:
Homemade Mozzarella Cheese Recipe
Ingredients:
- 1 gallon whole milk (preferably not ultra-pasteurized)
- 1/4 tablet rennet (or 1/4 teaspoon liquid rennet)
- 1/4 cup cool, non-chlorinated water
- 1/4 cup white vinegar (or lemon juice)
- 1 teaspoon kosher salt (or to taste)
- Ice water (for chilling the cheese)
Equipment:
- Large pot
- Thermometer (digital or candy thermometer)
- Cheesecloth (optional, for draining)
- Slotted spoon
- Large bowl
- Strainer or colander
Instructions:
1. Prepare the Rennet:
- Dissolve the rennet in 1/4 cup of cool, non-chlorinated water. Set it aside.
2. Heat the Milk:
- Pour the whole milk into a large pot and slowly heat it over medium heat. Stir occasionally to prevent the milk from scalding.
- Use a thermometer to monitor the temperature, heating the milk to 85°F (29°C).
3. Add the Vinegar:
- Once the milk reaches 85°F, add the white vinegar (or lemon juice) and stir gently. This helps acidify the milk and begin the curdling process.
- Let the milk sit for about 1 minute.
4. Add the Rennet:
- Slowly pour in the rennet solution while stirring gently. Stir for about 30 seconds and then stop stirring.
- Let the milk sit undisturbed for 30-45 minutes, until the curds (solid parts) have separated from the whey (liquid part) and the milk has thickened. The curd should have a custard-like consistency.
5. Cut the Curd:
- Once the curd has set, use a long knife or a cheese knife to cut the curd into 1-inch cubes.
- Let the curds sit for another 5 minutes.
6. Cook the Curds:
- Slowly heat the curds to 105°F (40°C) over low heat, stirring gently. The curds should firm up a bit during this step, but be gentle to avoid breaking them too much.
7. Drain the Whey:
- Once the curds have reached 105°F, use a slotted spoon to transfer them into a strainer or colander. Let the whey drain off (you can save the whey for other recipes like bread baking or soups).
8. Stretch the Mozzarella:
- Now, the fun part! Bring a large bowl of ice water to your workspace. Take the curds and place them in a microwave-safe bowl. Heat them in the microwave for 1 minute (if you don’t have a microwave, you can heat them in hot water on the stovetop).
- After microwaving, use your hands (or a spoon) to gently stretch the curds. The curds should be stretchy and smooth once melted. If they aren’t stretching well, microwave the curds for an additional 30 seconds and try again.
9. Form the Mozzarella:
- Once the cheese is stretchy and smooth, form it into a ball or any shape you like (small balls are common for mozzarella). You can dip it in ice water to firm it up and help it hold its shape.
10. Salt and Serve:
- Sprinkle kosher salt over the mozzarella to taste. You can also store your mozzarella in a saltwater brine for extra flavor (combine 1 teaspoon of salt per 1 cup of water) if you’d like to preserve it for a few days.
- Enjoy your fresh mozzarella immediately on pizza, in salads, or simply with a drizzle of olive oil and some fresh basil!
Tips:
- Milk Quality: The quality of milk you use will affect the flavor and texture of your cheese. Try to use milk that’s as fresh and natural as possible.
- Rennet Substitution: If you can’t find rennet, you can try using lemon juice or vinegar, but the texture might be slightly different.
- Stretching: The stretching step is key to achieving mozzarella’s smooth texture. If the curd isn’t stretching, it may be too cool, so heat it a bit more.
Making homemade mozzarella is a fun and rewarding process, and it’s so much fresher than store-bought. Enjoy the taste of freshly made cheese!