Fresh, milky, and incredibly satisfying, homemade mozzarella is surprisingly achievable with just a few ingredients and a little patience. This step-by-step guide will walk you through the process of creating this classic Italian cheese in your own kitchen. Get ready to enjoy the unparalleled taste of freshly pulled mozzarella!
Ingredients:
- 1 gallon (approximately 3.8 litres) of whole milk (non-UHT pasteurized is best)
- 1 ½ teaspoons citric acid powder, dissolved in ¼ cup cool, non-chlorinated water
- ¼ teaspoon liquid rennet (single strength), diluted in ¼ cup cool, non-chlorinated water
- 1 teaspoon non-iodized salt
- Cool, non-chlorinated water for rinsing
Equipment:
- Large, non-reactive pot (stainless steel is ideal)
- Thermometer
- Long-handled spoon or spatula
- Slotted spoon
- Microwave-safe bowl
- Gloves (optional, for handling hot cheese)
Instructions:
- Prepare the Milk: Pour the gallon of milk into your pot and place it over medium-low heat. Gently stir in the citric acid solution. Continue to stir slowly as the milk heats. Your target temperature is between 88-90°F (31-32°C). This process usually takes around 15-20 minutes, so be patient and monitor the temperature closely.
- Add the Rennet: Once the milk reaches the target temperature, remove the pot from the heat. Gently stir in the diluted rennet solution for about 30 seconds. Cover the pot and let it sit undisturbed for 5-10 minutes. You should observe the milk thickening and separating into a milky whey and a custard-like curd. If the curd is still very soft, let it sit for a few more minutes.
- Cut the Curd: Once a firm curd has formed, use a long knife to cut it into a grid pattern, about ½ inch squares. This helps release the whey. Gently stir the curds for about 5-10 minutes, maintaining the temperature around 105-110°F (40-43°C). The curds will start to shrink and become more elastic, while the whey will become more opaque and yellowish.
- Separate the Curds and Whey: Carefully pour the curds and whey into a colander lined with cheesecloth (optional, but helps contain smaller curds). Gently press down on the curds with your hand to help release more whey. Collect the curds in a microwave-safe bowl. Discard the whey (or save it for other culinary uses!).
- Heat and Stretch the Curds: Microwave the bowl of curds on high for 30 seconds. Drain off any additional whey. Wearing gloves (as the cheese will be hot), gently fold and stretch the curds. Microwave for another 15-30 seconds and repeat the stretching and folding process. Continue this until the cheese becomes smooth, shiny, and elastic, like taffy. This usually takes 3-5 microwave intervals. Be careful not to overheat the cheese, as it can become tough.
- Shape the Mozzarella: Once the mozzarella has reached the desired smooth and stretchy consistency, shape it into balls or logs. You can do this by pinching off pieces and gently forming them with your hands. For a smoother surface, you can dip your hands in the warm whey. Once shaped, immediately place the mozzarella balls into a bowl of cool, non-chlorinated water with the teaspoon of salt. This helps to cool the cheese and set its shape.
- Enjoy Your Fresh Mozzarella: Let the mozzarella sit in the saltwater for at least 15-20 minutes before serving. For the best flavour, enjoy it fresh within a few hours. You can store leftover mozzarella in the saltwater in the refrigerator for a day or two, but its texture will start to change. Enjoy your homemade mozzarella in salads, on pizzas, or simply with a drizzle of olive oil and fresh basil!