Homemade Mozzarella Cheese
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Recipe Intro From ballerinafarm
Homemade Mozzarella Cheese. That's right, your next pizza night just got that much better.
This recipe is featured on our Cheese feed. Use this Homemade Mozzarella on Mozzarella, Snap Pea and Prosciutto Pizza or in an Easy Summer Caprese salad.
- Recipe Card
Recipe Card
ingredients
- 1 gallon milk
- 1 1/2 teaspoons citric acid, dissolved in ½ cup of cool water
- 1/4 teaspoon rennet, dissolved in ¼ cup cool water
- 1/4 cup cheese salt
Method
Step 1
Heat Milk to 60° (F). Add diluted citric acid stirring constantly. Continue stirring while heating milk to 90° F. Remove from heat & stir in diluted rennet for a about of 30 seconds.
Step 2
Cover and let sit undisturbed until the curd develops. The curd should pull away from the sides when you jiggle the pot. Once ready, slice into 1/2” cubes.
Step 3
Return to heat and gently stir curds while heating to 110° F. Remove from heat and continue to stir for 2-5 minutes.
Step 4
Return to heat, add the salt. With gloves, (the water is too hot to do this without gloves!) begin to shape your curds into a ball and gently stretch the cheese. Only stretch until it begins to break.
Step 5
Continue to heat whey to 175° F and no higher, (Only leave cheese in the whey long enough to soften then stretch again. If left too long your cheese will begin to melt.)
Step 6
Stretch mozzarella until you have desired consistency & shine. Store in ice cold water