Home made mozzarella cheese cut in two pieces

Home made mozzarella cheese

Summary: Today I’d like to share with you a recipe for homemade mozzarella cheese. When making cheese at home, temperature control is very important. If you are just a few degrees off, then the mozzarella cheese will not curdle correctly. The BBQ Meat Thermometer form I Heart Cooking on Amazon is perfect for this task. Homemade cheese is easy if you have a thermometer and it tastes great. Try following this recipe. The mozzarella cheese is best eaten immediately but will keep in a refrigerator for about a week or so.

Ingredients for mozzarella cheese

  • 1 liter of Whole Fat milk – Must be fresh not supermarket. I go to the farmers market to buy it
  • 1/4 teaspoon Citric acid
  • Rennet – liquid or tablet. Use as the packaging instructs
  • Bottle of Water (nonchlorinated)
  • Salt

Tools and Equipment

  • Cheese Cloth / White Muslin Cloth – For straining curds
  • Thermometer
  • Stainless Steel Pot
  • Large Bowl
  • Rubber gloves

Instructions

  • Warm the milk in a pan to exactly 80°F (strictly no higher)
  • When at 80°F add the citric acid and stir, the milk will begin to curdle a little
  • Increase the temperature to exactly 90°F and add the rennet as per the packaging instructions
  • Stir once then turn off the heat and leave alone for 20 to 30 minutes. The milk will curdle
  • Cut the curds with a spoon and heat them again to 105°F while stirring gently
  • Stretch your cheese cloth over a bowl and pour your curds into it to allow the whey to drain
  • Add a liberal amount of salt according to your taste
  • Place the curds in a microwave bowl and microwave for 60 seconds
  • Drain off the whey and fold the curds by hand using the rubber gloves or a spoon if too hot. At this point it will look a bit like cottage-cheese.
  • Microwave again for 30 seconds then use the thermometer to check the temperature inside is at 135°F
  • If not hot enough, microwave for another 30 seconds and check again
  • Knead and stretch the cheese till it has the desired texture

Quick Notes

Store the mozzarella cheese by wrapping in cling-flim or in a blow with a little brine.

Preparation time: 10 min Cooking time: 60 mins Total time: 70 min Yield: 250 grams

Diet type: Meat and eggs

Meal type: appetizer

Culinary tradition: Italian

By Rincewind

My rating:5 stars: ★★★★★

I really hope you try the above recipe and enjoy cooking with I Heart Cooking.