Fresh Mozzarella From Scratch
User Reviews
4.9
Fresh Mozzarella From Scratch
Description
This recipe starts with whole milk warmed to 90 degrees Fahrenheit after adding citric acid dissolved in water. Liquid rennet diluted with water is then mixed in and allowed to set, forming soft curds. The curds are cut into squares and gently reheated until the whey reaches 105 degrees. They are then scooped into cheesecloth to drain the whey. The process results in fresh mozzarella curds that can be shaped into a smooth cheese ball with the addition of kosher salt to taste.
The mozzarella has a delicate, creamy texture that melts easily and is ideal for fresh applications such as salads, sandwiches, or melted on pizzas. Making it fresh allows control over texture and flavor that store-bought mozzarella lacks.
Storage is best wrapped in plastic and refrigerated, ideally consumed within one day for optimal freshness but can last up to two days. The recipe notes specify microwave heating times for cheese stretching depending on microwave wattage, and suggest that milk fat content affects the final cheese's appearance and texture.
Ingredients
- 1 gallon milk whole
- 1 1/2 teaspoons citric acid mixed with 1/4 cup water
- 1/4 teaspoon liquid rennet mixed with 1 cup water
- 1-2 teaspoons kosher salt
Instructions
- Prep: Take milk out of the fridge to come up to room temperature. Sterilize all of your equipment. Then set up a large pot or bowl with a cheesecloth-lined colander and set aside. Mix the citric acid with 1/4 cup of water in a small bowl or Pyrex. Prepare the rennet by adding it to 1 cup water. Set aside both.
- Heat Milk: Add milk and the citric acid with water to the pot, stir, and heat over medium until the temperature reaches 90 degrees.
- Add Rennet: Remove the pot from the heat and then add the rennet and water and give a gentle mix. Cover the pot and let sit for 5 minutes.
- Curds: After 5 minutes, soft curds should form. With a long spatula or knife, cut the curds into 1 inch squares.
- Return to Heat: Turn the burner to medium and return the pot to reheat. Gently stir until the whey is 105 degrees. Remove from heat.
- Scoop Curds: Using a slotted spoon, gently scoop the curds from pot into the cheesecloth. Repeat with all curds. We don't recommend pouring all of the whey into the cheesecloth, just because it will take too much time to drain all of that liquid, and it likely won't fit into your cheesecloth. Just do your best to scoop as much as you can out.
- Drain: Gently gather the ends of the cheesecloth and gently squeeze out some of the liquid.
- Heat Curds: Transfer cheese to a medium-sized microwave-safe bowl. Heat in the microwave for 30-60 seconds to heat the curds to about 135 degrees, but be careful to not heat it too much as if the temp goes over 170 degrees, the curds will fall apart. See recipe notes about how long to microwave, based upon the strength of your microwave.
- Release Whey: Using food-grade gloves, gently press down on the microwaved cheese to release whey and then drain the whey from the bowl. Drain whey, and
- Repeat: Return the bowl to the microwave and heat again for another 30 seconds, release and drain whey, and then heat for a final 30 seconds and do one final drain of the whey.
- Salt and Stretch: Sprinkle the cheese with 1/2 teaspoon of salt and gently knead cheese. Sprinkle with another 1/2 teaspoon and use your hands to begin to stretch the cheese a couple of times.
- Form and Chill: Form the cheese into a ball and chill immediately in a bowl of ice water to cool for 5 minutes.
- Slice and serve!
Notes
- Adjust microwave heating times for stretching cheese based on your microwave’s wattage to avoid overcooking.
- Whole milk yields creamier mozzarella, but 2% or 1% milk can be used resulting in slightly more translucent cheese.
- Both vegetable and animal rennet work; liquid or tablet forms can be used but tablets must be crushed and dissolved before adding.
- Store fresh mozzarella wrapped in plastic in the refrigerator and consume within 1 to 2 days for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1mozzarella ball
Amount Per Serving
Calories 2332 kcal
% Daily Value*
| Calories | 2332kcal | 117% |
| Carbohydrates | 182g | 61% |
| Protein | 119g | 238% |
| Fat | 123g | 189% |
| Saturated Fat | 71g | 355% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 379mg | 126% |
| Sodium | 3953mg | 165% |
| Potassium | 4997mg | 106% |
| Sugar | 191g | 382% |
| Vitamin A | 6132IU | 123% |
| Calcium | 4279mg | 428% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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