Homemade Mozzarella Recipes

HOMEMADE MOZZARELLA CHEESE

Steps:

• Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.
• Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.
• Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.
• Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.
• After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.
• Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.
• Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.
• Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.

HOMEMADE MOZZARELLA

Steps:

• In a large pot, bring a gallon of water to a boil.
• In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
• In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold.
• This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd.
• Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
• Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week.
• Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper.

HOMEMADE MOZZARELLA CHEESE

Steps:

• Combine 1/4 cup water and rennet in a small bowl; mix well.
• Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
• Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
• Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
• Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
• Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
• Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
• Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
• Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.