If you love cheese and/or Italian food, then you're probably a fan of mozzarella, but did you know it's surprisingly simple to make it at home? This easy guide will take you through the process of making your very own mozzarella, from start to finish. Impress friends and relatives, save money, and, best of all – have a fresh supply of mozzarella all the time. Just one warning – once you get into the habit of making mozzarella at home, you'll be making it all the time!
Ingredients:
Makes 450g (1lb)
Equipment needed:
Instructions:
1. Stir the citric acid in 1 cup of water until it fully dissolves. In a separate bowl, mix the rennet in ¼ cup of water until fully mixed.
2. Pour the milk into the large pot and stir in the citric acid mix. Set on the stove over medium heat until the milk is at 90°F (32°C), and stir a little.
3. Remove the pot from the stove and stir in the rennet solution. Stir for 30 seconds (make sure not to do it for longer) and stop. Cover the pot and let it sit for 5 minutes.
4. The milk should have set by now, looking somewhat like tofu (If it hasn’t, cover the pot and let it sit for 5 more minutes). Cut the curds into squares, making sure they’re cut all the way to the bottom.
5. Put the pot back on the stove and warm the curds to 105°F (40°C). Stir slowly and try not to break the curds too much.
6. Once the curds clump together, remove the pot from the stove and continue stirring it for 5 more minutes.
7. Use the slotted spoon to separate the curds from the whey, and place them in the microwaveable bowl.
8. Microwave the curds for 1 minute, then drain any excess whey. Put on the gloves and start folding the curds onto themselves. (The curds should still feel like cottage cheese)
9. Put the curds back in the microwave for 30 seconds, and then check their temperature. Once they’re at 135°F (57°C) stop microwaving them.
10. Sprinkle the salt over the cheese and using both hands, start stretching and folding the curds.
11. Once the curds tighten and take on a glossy sheen, you can shape them into a ball, or several smaller balls.
If you’re not going to eat the cheese immediately, put it in the fridge. The cheese should keep for about a week. For best results, put the cheese in a sealable container, pour in a cup of whey and add a teaspoon of salt to the mix, and then seal and refrigerate.
Final notes:
