Learn how to prepare your own homemade mozzarella cheese (recipe included)
This has been revised a bit because some people had a hard time with the original. I even had a few bad batches myself. The main differences are in microwave cooking times. Carefully follow the instructions and you should end up with a nearly 100% foolproof batch of mozzarella cheese. In case you don't know what is mozzarella cheese
If you've never tried fresh mozzarella cheese, try this instructable. There's a world of difference between store-bought packets and homemade cheese. It will only take a couple of hours of your life to do it, but it will be well worth it.
There are a ton of recipes on the internet, but many of these seem to skip an important step or two or don't really explain them well, so I've made lots of batches, checking things I've learned/seen (so you don't have to) and I have, by trial and error, come up with this recipe that seems to work very well.
There are also a ton of recipes out there saying that mozzarella cheese can be made in 30 minutes. Really, if you want cheese to come out right, this isn't going to happen. Plan for the process to take around 1.5 to 2 hours. By making more batches, you can cut the time down to maybe an hour.
I use whole milk for mine, but you should be able to use 1% or 2% milk, or skim as well. If you have access to fresh milk, straight from the farm, this is even better and I'm jealous. You can also use goat, buffalo or camel milk.
Step 1: Equipment Needed: Necessary equipment:
Equipment:
1. A pot of at least 8 quarts, or enamel or stainless steel. (Do not use aluminum, cast iron or other pots made of reactive materials)
2. Thermometer. (A liquid thermometer would probably work but a good digital thermometer is much better for accuracy.)
3. A couple of measuring cups, or something in which you can dissolve the citric acid and rennet
4. A large strainer to separate the curds from the whey.
5. A long sharp knife to cut the curd
6. A slotted spoon to stir and remove the curds
7. A large bowl for the buttermilk (glass is best)
8. A small bowl for the curds (glass is best)
9. A microwave
Optional:
10. Nylon mesh for straining the curd. (I use this type of net with the strainer. You can get this at most fabric stores. It's just a nylon net. Get the white one and probably not the dyed ones)
11. Plain white cloth if you want to make ricotta cheese with the leftover whey.
12. A small strainer with a handle to remove the curd.
Ingredients:
1. 1 gallon of milk. Let the milk sit either in the container or in the pot until it is around 50F (10C). (I've only used whole milk, though 2% or skim can also be used. Don't use ultrapasteurized milk, though. If you're lucky enough to get farm-fresh milk, this is even better.)
2. 1 cube of rennet powder. (The cube is used to coagulate the milk. Liquid rennet can also be used if you can get it. Cubes can be found in lots of specialty or small stores and are usually found in the milk aisle or in the section with ice cream, chocolate, nuts, etc. They cost ~$2.00)
3. 2 teaspoons citric acid, divided. 1 teaspoon is dissolved in water and the other is drizzled directly into the milk. (Citric acid is what gives cheese its elasticity. You'll find it in some health food stores for around $.00 for 4 ounces or at a drug store, where it can cost $12.00 to $14.00.)
4. 1/2 cup water, divided in 2. (Don't use chlorinated treated water. But bottled water is fine.)
5. 1 - 2 teaspoons of salt.
Step 2: First Things First...
The first is the first...
1. Pour 1 teaspoon of citric acid into 1/4 cup of water, and stir. Pulverize the rennet cube and mix it in the other half of the non-chlorinated water.
The citric acid should be almost completely dissolved before you need to use it. Most of the rennet will dissolve but some residue will remain.
2. If you haven't already done so, pour the milk into the pot.
Make sure the milk is ~50 proof when adding the citric acid
Step 3: Add Citric Acid.
1. Pour the dissolved citric acid into the milk and stir it for 1 minute.
2. Add the other teaspoon of citric acid to the milk and stir again for another minute. You will likely see the milk begin to curdle shortly.
Step 4: Heat the Milk
Heat the milk to 88-90F (31-32C). Stirring Occasionally.
This is not an error. You are not trying to pasteurize the milk. Yesyou put it too hot or cold, the rennet won't make the curd. Bring it to a simmer to keep it from getting any hotter than 88 to 90 degrees. It should take around 10-15 minutes.
Step 5: When it reaches
When it reaches 89-80 degrees, turn off the heat and add the rennet solution, stirring for 15-20 seconds.
When it reaches 89-80 degrees, turn off the heat and add the rennet solution, stirring for 15-20 seconds.
Cover the pot and let it sit for at least 15-20 minutes until a clean cut can be made. I usually let mine sit for 15-30 minutes. Timing is not critical in this case, as long as the clean cut can be made.
Step 6: Wait For A Clean Cut.
When you insert your finger into the mixture, drag it an inch, and pull it out, the curds and whey should separate for a moment. If it's still runny (is that a real word?) and sticks to your fingers, let it sit a little longer.
Step 7: Cut the Curd.
Cut the curd into 1/2-inch cubes, from top to bottom as shown. Then do the same at a 45 degree angle.
Step 8: Let the curd rest for 5-10 minutes.
Leave the cubes--don't bother them...
Step 9: Apply Mild Heat
Apply Mild Heat, And Heat The Mixture To 108F (42C)
Apply mild heat and stir the curds occasionally to keep it separated until it reaches 108 degrees. This will take around 15 minutes. The curd cubes will shrink and begin to sink as the whey is expelled from them.
Step 10: Put out the fire.
Turn off the heat and keep stirring every few minutes for 20 minutes. The curd cubes will continue to shrink.
Step 11: Drain the Curd
Drain the curd through a strainer and let it set for about 15 minutes. Use a small strainer to remove it little by little, or simply pour it into the large bowl through a large strainer. Let the curd drain until no more whey comes out. This can take 10-15 minutes. You can throw away the whey or save it to make ricotta cheese.
Step 12: Pour the curd into the small bowl.
Pour the curd into the smaller bowl and break it up a bit by hand.
Step 13: Heat the Curd.
Well, here comes the hard part.
Microwave the curds on full power for 30-45 seconds. If you cook it for too long, the curds will overcook and turn into mush. Better to do a few short cycles than one that is too long. The curd begins to separate from the whey. I have a 1100 watt microwave. If yours is a different power, you may need to adjust the cooking time.
Step 14: Squeeze the Curd
Using the slotted spoon or your hand, lightly squeeze the whey out of the curds. Remove the whey.
Step 15: Put it in the microwave again.
Microwave again for 15-20 seconds and remove more whey. As you squeeze the curds to remove the whey, start to form the curds into a ball.
Step 16: The Stretch. Ok, Here Comes The Fun Part.
The Stretch. Ok, Here Comes The Fun Part.3 More Images
Microwave again, for 20 seconds. Add the salt. Now, if it's hot enough, it should start to get flexible and elastic. YEAH!!. Grab 1/3-1/2 of the curd and lift it up, stretching it out. You need to start stretching under your own weight. If not, microwave it for a few more seconds. As you go through the stretching process also knead it like bread dough a couple of times. If necessary, microwave it again until it resembles the last picture.
Step 17: Make It A Ball.
Now knead it, like bread dough, into a ball. If it breaks, microwave it again for a bit. As soon as it's nice and smooth and shiny, it'sto list.
Step 18: CHEESE ¡¡¡¡¡¡¡¡
Now you have a fresh homemade mozzarella cheese! Give it whatever shape you want now.
Step 19: Final Notes.
Before perfecting this recipe I was ending up having about 12-14 ounces of cheese. Lately I get around 16-18 ounces. It probably depends on how much the curd is kneaded. Wrap the cheese in plastic wrap or put it in a plastic bag, and refrigerate it if you can avoid eating it all right away. This is when the cheese tastes best. It should be kept fresh in the refrigerator for at least 6-10 days. I keep my fridge just above freezing so things keep longer.
Also, don't forget to try our Pumpkin pie and Pumpkin cake | Easy pumpkin recipes
Enjoy! 😋😋
