Homemade Mozzarella
User Reviews
4.5
Homemade Mozzarella
Description
Homemade Mozzarella relies on whole milk acidified with citric acid and coagulated with liquid animal rennet. The milk is heated carefully to 90°F (32°C), then stirred gently with rennet to form curds. After resting undisturbed, the curd is cut and processed into mozzarella by stretching. This technique preserves moisture and creates a soft, elastic texture typical of fresh mozzarella cheese.
The salt is added to season the cheese, providing a balanced flavor. The recipe depends on precise temperature control during heating and coagulation, making the curd formation consistent for stretching. Using liquid rennet is essential to achieve the correct curd, as other types might not perform as well.
The mozzarella can be stretched to a smooth, slightly glossy cheese that maintains moisture without breaking. Overstretching can lead to a dry, rubbery texture, so gentle handling is key. This fresh cheese is versatile for dishes calling for a creamy, mild cheese with characteristic stretch.
Use liquid animal rennet rather than tablets to form a proper curd.Monitor milk temperature closely for accurate curd formation.Avoid overstretching the curd to prevent dryness and rubberiness in the mozzarella.Essential tools include a thermometer, cheesecloth, and clean rubber gloves for safe handling.
Ingredients
- 1 ½ teaspoons citric acid
- ¼ cup water 2 fl oz/60 ml plus ¼ cup (2 fl oz/60 ml
- ¼ teaspoon liquid animal rennet
- 1 gallon whole milk raw or pasteurized (but not ultra-pasteurized
- 4 teaspoons salt divided
Notes
- Liquid animal rennet is preferred over tablets for consistent curd formation.
- Monitoring precise temperatures during milk heating and coagulation is crucial for proper curds.
- Do not overstretch the curd; it can cause the mozzarella to become dry and rubbery.
- Using a thermometer, cheesecloth, and kitchen gloves will help maintain hygiene and control.
User Reviews
Overall Rating
4.5
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