Homemade mozzarella cheese

Based on 3 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Hard 💪
45
min.
Preparation
0
min.
Baking
45
min.
Resting

Ingredients

Servings:-4+
150 ml water
1 tsp citric acid
25 drops liquid rennet
3 l fresh whole milk
40 g salt
water (lukewarm)
Metric
Imperial

Utensils

  • 2 bowls
  • saucepan (large)
  • rubber spatula
  • food thermometer
  • knife
  • cheese cloth
  • fine sieve
  • 2 pots
  • slotted spoon
  • disposable gloves

Nutrition per serving

Cal
472
Protein
25 g
Fat
25 g
Carb
37 g
  • Step 1/4

    • 150 ml water
    • 1 tsp citric acid
    • 25 drops liquid rennet
    • 2 bowls
    • saucepan (large)
    • rubber spatula
    • food thermometer

    Dissolve the citric acid into two-thirds of the water. Dissolve the rennet in remaining water. Pour the milk into a large saucepan and mix with the dissolved citric acid-water mixture. Heat slowly over medium heat to 37°C/98°F. Stir gently from time to time, then remove the pot from the heat. Stir in the rennet and let stand for 30 min. Do not move the pot.

  • Step 2/4

    • knife

    After 30 min., the cheese mass should have settled and now be solid. With a long knife, make horizontal slices all the way through. Turn the pot 90° then slice vertically to create a grid (each square should be approx. 2 cm (approx. 3/4 in.) Now let this rest for approx. 15 min. to let the curds separate from the whey.

  • Step 3/4

    • cheese cloth
    • fine sieve
    • pot
    • slotted spoon

    Line a sieve with cheesecloth and place over another pot. Now slowly heat the curd whey mixture to 47°C/115°F, stirring carefully. Use a slotted spoon to transfer the curd into the sieve. Gently squeeze the cloth to remove the excess liquid. Remove cheese from cloth and place in a bowl, then strain the whey through the cheesecloth.

  • Step 4/4

    • 40 g salt
    • water (lukewarm)
    • disposable gloves
    • pot

    Add about 2 liters (8.5 cups) to a new pot and reserve the rest to store your mozzarella. Add salt and stir to dissolve. Slice the cheese curd into four equal pieces. Heat whey mixture gently to 80°C/175°F. Put on gloves, then dip a part of the curd into the hot whey with a slotted spoon for approx. 5 – 10 sec., then remove and knead and fold with gloved hands until a smooth, shiny mass is formed. In between, keep dipping into the hot whey. Pull the mass into length and fold it again. Then form balls and place in a bowl of room-temperature water. To store, submerge mozzarella in the cold whey for up to 3 days in the fridge, or enjoy immediately!

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