Making Mozzarella Cheese Slices at home is a fun and rewarding process, and it results in fresh, creamy mozzarella that’s perfect for sandwiches, salads, or just snacking. While traditional mozzarella is usually in ball or log form, you can easily slice it once it’s made. Here’s a simple guide to making mozzarella cheese, followed by how to slice it.
Ingredients:
- 1 gallon whole milk (preferably not ultra-pasteurized)
- 1/4 tablet (1/4 teaspoon) liquid rennet or 1/4 rennet tablet (dissolved in 1/4 cup cool, non-chlorinated water)
- 1/4 cup white vinegar or lemon juice
- 1/4 cup kosher salt
- Ice water (for cooling)
Equipment:
- Large pot
- Thermometer
- Slotted spoon
- Cheesecloth or clean kitchen towel
- Knife
- A large bowl or container for the ice bath
Instructions:
1. Prepare the Milk:
- Pour the whole milk into a large pot. Heat the milk slowly over medium heat to 85°F (29°C), stirring gently to avoid scorching. Use a thermometer to ensure accuracy.
2. Add Vinegar or Lemon Juice:
- Once the milk has reached 85°F, add the vinegar or lemon juice. Stir gently for 1-2 minutes. This helps the milk acidify and begin to curdle.
3. Add the Rennet:
- If using liquid rennet, dilute it in 1/4 cup of cool, non-chlorinated water. If using rennet tablets, dissolve the tablet in the same amount of water.
- Pour the diluted rennet into the milk while gently stirring. Stop stirring immediately after adding the rennet and let the milk sit undisturbed for 30-45 minutes. The curds will form as the milk coagulates.
4. Cut the Curd:
- Once the curds have formed, cut them into 1/2-inch cubes using a long knife or a curd cutter. Let the curds sit for 5 minutes to firm up slightly.
5. Cook the Curds:
- Slowly heat the curds to 105°F (40°C), stirring gently to prevent clumping. This should take about 20-30 minutes. The curds should shrink and firm up during this process.
6. Drain the Whey:
- Once the curds are ready, drain the whey (the liquid part) using a slotted spoon or cheesecloth. Transfer the curds to a bowl, leaving the whey behind.
7. Stretch the Mozzarella:
- Place the curds into a microwave-safe bowl. Microwave on high for 1 minute to warm them up. Once warm, use your hands (wearing gloves if the cheese is too hot) or a spoon to gently stretch the curds. Add salt and knead it into the curds as you stretch them.
- Stretch the curds until they become smooth, elastic, and shiny. If necessary, microwave for an additional 30 seconds and stretch again.
- Once the mozzarella has reached a smooth and stretchy consistency, it’s ready to be formed into a ball or log.
8. Cool and Shape the Mozzarella:
- If you want to make mozzarella slices, form the stretched mozzarella into a cylindrical log shape (about 6-8 inches long).
- Allow the log to cool in a bowl of ice water for about 5-10 minutes, which will help it firm up.
9. Slice the Mozzarella:
- Once the mozzarella has cooled and firmed up, use a sharp knife to slice it into rounds. These mozzarella slices are perfect for sandwiches, salads, or just eating on their own.
10. Store the Mozzarella:
- To store the mozzarella, place the slices in a container with some of the whey or a brine solution (1/4 cup salt to 1 quart water). Keep it refrigerated for up to 5-7 days. For longer storage, you can freeze the mozzarella, although this may affect its texture slightly.
Tips:
- Make sure to use whole milk (not skim or low-fat) for the best texture and flavor.
- If you don’t have a thermometer, it’s important to control the heat carefully. Avoid overheating the milk as it can affect curd formation.
- The stretching process is key to achieving that smooth, melty texture, so be patient and work with warm curds for the best result.
Enjoy your Mozzarella Cheese Slices! These fresh slices are creamy, rich, and perfect for any dish that calls for mozzarella.