Homemade Mozzarella Cheese
Fresh mozzarella cheese, homemade. Be surprised at how easy it is to prepare with this recipe, and use it for your pizza, lasagna or Italian salads.
Recipe Summary
- Cooking time (15 mins)
- Preparation (1 min)
- Total (16 mins)
Ingredients
- 1 1/2 teaspoons citric acid powder
- 120 milliliters of cold water
- 1/4 teaspoon rennet
- 60 milliliters of cold water
- 3.75 liters of raw milk
Instruction
Step 1
Dissolve the citric acid in 120 milliliters of cold water. Separately, dilute the rennet in 60 milliliters of water. Reserve both.
Step 2
Place the milk in a huge pot over medium intensity. Add the citric acid and heat, stirring occasionally, until reaching 32°C. When the milk has reached the appropriate temperature, remove from the heat and add the rennet. Stir for 30 seconds, as if you were drawing a figure 8 with the spoon, then stir in the opposite direction until the milk stops.
Step 3
Cover the pot and let it rest for 5 to 10 minutes.
Step 4
Uncover the pot. The curd should be firm and the whey at the edges. To make sure the curd is done, press the edge carefully with a spatula or spoon. If the curd is too soft or the whey too milky, cover and let sit for a few more minutes.
Step 5
Cut the curd inside the pot into cubes of approximately 2 centimeters. Move very carefully to reposition the cubes, but making sure not to break them.
Step 6
Return the pot to the heat and heat over medium heat, moving very carefully and in one direction, until reaching 43°C.
Step 7
Place a large strainer over a larger bowl. Transfer the curd to a large strainer, with the help of a slotted spoon. Drain the whey and return it to the pot.
Step 8
Heat the serum to 85°C. Put on disposable vinyl or latex gloves. Take a good piece of curd and place it on the skimming spoon. Dip into the hot serum for 5 to 10 seconds. Stretch, fold and knead the curd immediately. Then, return it to the serum for 5 to 10 more seconds. Stretch, fold and knead again; It should now be soft and elastic. Otherwise, repeat the procedure once more.
Step 9
Form the curd into balls (or desired shape) and set aside. Repeat the process until you have finished all the curd.
Step 10
Let the mozzarella cheese cool (if you wish, you can place it in a container with water and ice), and refrigerate until ready to use.
