Making Mozzarella Cheese Slices at home is a fun and rewarding process! While making mozzarella from scratch can seem intimidating, it’s actually a lot easier than it seems. The key is to use high-quality milk and follow the basic steps carefully. Here’s a simple recipe to make fresh, soft mozzarella and slice it for all your cheesy needs!
Homemade Mozzarella Cheese Slices
Ingredients:
- 1 gallon whole milk (preferably not ultra-pasteurized)
- 1/4 tablet or 1/4 teaspoon citric acid (dissolved in 1/4 cup water)
- 1/4 teaspoon liquid rennet (or 1/4 rennet tablet, dissolved in 1/4 cup water)
- 1 teaspoon kosher salt (or to taste)
- 2 cups warm water (for soaking the cheese)
- Optional: 1-2 tablespoons heavy cream (for extra creaminess)
Equipment:
- Large pot (preferably non-reactive, like stainless steel)
- Thermometer
- Slotted spoon
- Cheesecloth (optional)
- Knife or cheese slicer
- Large bowl or basin for water bath
Instructions:
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Prepare the milk:
- Pour the gallon of milk into a large pot. Add the citric acid mixture to the milk and stir gently. This helps acidify the milk, which is essential for curd formation.
- Heat the milk to 85°F (29°C), stirring gently to avoid scorching.
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Add the rennet:
- Once the milk reaches 85°F, add the rennet solution. Stir gently for about 30 seconds to mix, then let the milk sit undisturbed for 1 hour at room temperature. The milk should coagulate and form curds.
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Cut the curds:
- After the milk has coagulated into curds, use a long knife or a curd cutter to cut the curds into 1-inch cubes. Let the curds sit for about 5 minutes to firm up a bit.
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Cook the curds:
- Heat the curds slowly to 105°F (40°C) over low heat, stirring occasionally. This will help the curds firm up and expel more whey.
- Once the curds reach 105°F, continue to stir gently for 5-10 minutes, then remove from the heat. Let the curds sit for a few minutes to allow any remaining whey to separate.
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Drain the curds:
- Use a slotted spoon to transfer the curds to a colander lined with cheesecloth (optional). Drain out as much whey as possible. You can save the whey for another use, like for making bread or smoothies.
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Stretching the mozzarella:
- Once the curds are drained, transfer them to a large bowl of warm water (around 170°F or 77°C) to help the curds become more pliable. This will make it easier to stretch the cheese.
- After about 2 minutes, begin pulling and stretching the curds with your hands (wear gloves if the cheese is too hot to touch). Stretch the cheese and fold it back over on itself. Repeat this stretching process for 5-10 minutes until the cheese becomes smooth and shiny.
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Form the cheese:
- Once the mozzarella has reached the desired texture, form it into a ball or log shape. If you prefer slices, you can either form it into a larger loaf and slice it later or form individual smaller logs that can be cut into slices.
- If you’d like extra creaminess, you can roll the mozzarella in a bit of heavy cream before slicing.
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Cool the mozzarella:
- Once your mozzarella is formed, place it in a bowl of cool water to help it set and retain its shape. Let it sit in the water for at least 30 minutes to cool down completely.
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Slice and serve:
- Once the mozzarella is cooled, slice it into thin rounds using a knife or a cheese slicer. Sprinkle a little kosher salt on top to season it if desired.
Tips:
- Storage: Store your fresh mozzarella in a container of water in the fridge for up to 1 week. If you have leftover whey, you can keep it in the whey to help preserve the freshness.
- Flavor Variations: You can add some herbs, like basil or oregano, into the cheese for flavored mozzarella. You can also drizzle the finished mozzarella with olive oil and a sprinkle of sea salt for extra taste.
- No rennet?: If you don’t have liquid rennet, you can also use a rennet tablet or citric acid alone to acidify the milk. Some recipes also use vinegar as an alternative to rennet.
- Extra Creaminess: Adding a bit of cream to the mozzarella at the end of the stretching process will make it softer and richer.
Fresh homemade mozzarella cheese is a game-changer, especially when served on pizzas, in salads (like Caprese), or just enjoyed on its own with some olive oil, salt, and pepper. Making your own mozzarella and slicing it is definitely worth the effort. Let me know if you want more cheese-making tips or recipes!