Here is a quite simple recipe. You do not need any special equipment, and you will enjoy some perfect, creamy mozzarella in just 30 minutes.
You will get different result each time you try this recipe, but it sure is a big hit. Once you try this mouthatering, homemade version, you will never even think of store-bought mozzarella
- 3/4 tsp citric acid, dissolve it in 1/2 cup cold water
- 1/4 rennet tablet, dissolve it in 1/8 cup cold water (find it here)
- 1/2 gallon whole milk
- 1/2 tsp sea salt
Pour half a gallon of whole milk into a large, heavy duty pot. Turn the heat on medium-high and add in the citric acid/water mixture. Stir gently until the milk reaches 90°F.
Take the pot off the heat. Stir in the rennet solution slowly, using a slotted spoon. Cover well and let it rest for about 5 minutes. Gently press the curd with your finger; it should resemble a custard.
Once your cheese curds get a soft, custard-like consistency, cut a cross-hatch pattern into them. Use a long and sharp knife.
Cook your cheese curds to 105°F before draining off the whey.
Once they are cooked and fully drained, heat your curds until they get a bit elastic, enabling you to stretch them.
Stretch and fold the cheese. Do not panic if it tears. Just add more heat and fold in some salt. The more you fold your cheese the more string-like will get. You can tear off small pieces and roll them into balls. Serve your homemade mozzarella warm with some olive oil and sea salt.
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