Homemade Mozzarella Cheese Recipe

Homemade Mozzarella Cheese

This simple homemade mozzarella cheese recipe yields a soft, creamy cheese thats perfect for pizzas, sandwiches, or just snacking. Follow these easy steps for fresh mozzarella thats sure to impress!

Ingredients

• cup cool water, divided
• 1/4 teaspoon liquid rennet
• 1 teaspoons citric acid
• 1 gallon raw milk
• 1 teaspoon salt (optional)

Directions

Step 1: Combine cup of cool water and rennet in a small bowl and mix well.

Step 2: In another small bowl, combine the remaining cup water and citric acid. Stir until dissolved.

Step 3: Pour the milk into a large pot set over medium heat. Stir in the citric acid mixture and continue stirring occasionally.

Step 4: Heat the milk, stirring occasionally, until it reaches 90F (32C) on an instant-read thermometer, about 5 minutes.

Step 5: Remove the pot from the heat. Stir in the rennet mixture using a figure-8 motion for 30 seconds. Then, stir counterclockwise for another 30 seconds to still the milk.

Step 6: Cover the pot and let the milk sit for 5 to 10 minutes, allowing it to set into curds.

Step 7: Check the curds firmness by gently pressing the edge with a palette knife or the back of a spoon.

Step 8: Slice the curd vertically into -inch cubes using a palette knife. Stir gently, keeping the cubes mostly intact.

Step 9: Return the pot to the heat. Cook over medium heat, stirring gently, until the curd temperature reaches 109F (43C), about 5 minutes. Remove from heat.

Step 10: Using a slotted spoon, ladle the curds into a colander set over a large bowl. Press the curds gently to extract the liquid whey. Pour the drained whey back into the pot.

Step 11: Heat the whey to 185F (85C), about 5 minutes.

Step 12: Wearing gloves, tear off a piece of curd and place it on a slotted spoon. Dip the curd into the hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until the mozzarella is smooth and elastic.

Step 13: Knead in salt (optional) and form the curd into a ball. Repeat the dipping and kneading process with the remaining curds.

Step 14: Allow the mozzarella to cool. Wrap it tightly in plastic wrap and refrigerate until ready to enjoy!

Recipe Tips

• Do not use ultra-high temperature processed (UHT) milk. Regular pasteurized milk works, but raw milk yields the best results.
• If needed, you can refrigerate the curds and whey in a plastic bag for 2-3 days before continuing the process.
• For a softer, moister mozzarella, avoid letting the curds become too firm and knead them less.
• To speed up the cooling process, place the mozzarella balls in an ice water bath.

Nutrition Facts

Per serving (1/12th of the recipe):

• Calories: 195
• Fat: 11g (14% Daily Value)
• Saturated Fat: 6g (31% Daily Value)
• Cholesterol: 33mg (11% Daily Value)
• Sodium: 324mg (14% Daily Value)
• Total Carbohydrates: 15g (5% Daily Value)
• Protein: 11g (21% Daily Value)
• Calcium: 368mg (28% Daily Value)
• Iron: 0mg (1% Daily Value)
• Potassium: 465mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.