How to Make Mozzarella at Home
As time has gone on, things have gotten more and more expensive. So purchasing cheese like this from the store can seem somewhat out of reach. Especially on a budget. But, you do not have to subject yourself to bread and water on account of the ever expanding food prices.
Luckily for you, it is possible to make a delicious batch of this cheese at home. It is easy, quick and easily doable even for amateurs. I am going to show you how to make this tasty cheese for yourself.
So, without further ado, let’s dive right in and get started!
What Are You Going to Need?
You are inevitably going to need a few things to make this delicious cheese at home. I have listed all the ingredients you need to make mozzarella at home down below:
- Whole Milk – You will need 3.8 liters of whole milk. Preferably non-homogenized.
- Citric Acid – You will need about one and a half teaspoons of citric acid.
- Rennet – You will need a teaspoon or ¼ tablet of rennet which has been diluted.
- Salt – You will need about twelve grams of salt.
On top of having these ingredients you are going to need to make sure that you have at least an hour set aside to make a batch of mozzarella. With time and these four ingredients the last thing you need is a set of instructions.
Step-By-Step Instructions on How to Make Mozzarella Cheese
In this section we are going to go over what exactly you need to do in order to whip up a batch of this delicious cheese.
Step 1 – Pour Milk in a Pot
To start things off, you need to pour your milk into a large stainless steel or copper pot. Use a whisk and try to disperse the butterfat in the milk. Once you are satisfied, put in a little citric acid and stir thoroughly until it has dissolved.
Step 2 – Heat Up the Milk and Add Rennet
You will need to stir your milk every few minutes until it has reached thirty-one degrees Celsius. Your hob should be on a medium-low heat. This whole process takes about five minutes. Once your milk is at the right temperature, add the rennet and stir until it has combined. After a few minutes the milk will start to curdle, and you will notice small white clumps separate from the whey.
At this point you should lower the heat but still allow your pout to heat. Once the whey reaches forty-one degrees Celsius tackle the pot off the heat and allow it to stand for between five and ten minutes.
Step 3 – Scoop the Curds into a Strainer
Grab yourself a slotted spoon and scoop the curds into a strainer and allow the whey to strain out of the curds. Your curds should start to form a single mass as they drain. There should be no more whey dripping from the curds after ten to fifteen minutes.
Move your curds to a chopping board and slice the curds into one inch cubes. These cubes should then be divided into three even sections.
Step 4 – Add Seasoning to the Whey
After cutting your mozzarella add some salt to the whey and stir until it has dissolved. Once the salt has dissolved take about one third of the whey and pour it into a heatproof bowl. Set this bowl of whey aside for later.
Step 5 – Stove Top Method – Add Hot Whey to a Bowl of Curds and Whey
There are two ways to do this next step. You should have two thirds of the whey in a pot, heat it up to about eighty-two degrees Celsius over a hob on high. Take one of your three piles of curds and place in a heatproof bowl.
Now you need to add hot whey from the pot to the bowl. Enough to cover the curds. Now, leave the curds in the whey for about fifteen to twenty seconds. You should notice the curds starting to look soft, sticky and clumping together.
Step 6 – Microwave Method – Heat Curds and Whey Up
Only do this step one portion of curds at a time. Place one portion into your bowl of whey that you set aside and place the bowl in the microwave. Allow the curds and whey to heat up on a high setting for fifteen seconds at a time until the curds look sticky and soft.
Step 7 – Stretch the Mozzarella
Regardless of whether you are using the microwave method or stove top method, you are going to need a set of rubber gloves for this next step. Take your curds out of the bowl and slowly stretch it with your hands. Also allow gravity to help stretch the cheese.
Continue folding and stretching your curds. Heat up the mozzarella in the bowl or on the hob as needed until it looks smooth and shiny. You should start to see this happening after two to six stretches of the curds.
Step 8 – Fold and Shape the Curd
With your perfectly stretched curd, fold it into a ball which is about the same size as the palm of your hand. Push the curds through the space between your thumb and forefinger so help create perfectly little balls of mozzarella.
You will need to press quite hard to avoid getting any bubbles forming under the skin of the mozzarella. Continue doing this until you have a few small almost egg-shaped balls of mozzarella.
Step 9 – Allow the Mozzarella to Rest in Whey
Place your mozzarella balls in room temperature whey and allow it to rest for between twenty and thirty minutes. While your mozzarella is resting, repeat steps six through eight for all three batches of curds that you have set aside. This cheese can be eaten right after it has been rested or within a few hours. Alternatively, you can store your cheese in the fridge for freezer to eat until you fancy some tasty cheese.
A Few Great Mozzarella Cheese Recipes
If you would like to check out some alternative recipes for making a tasty batch of mozzarella at home, you might enjoy the recipes we have listed below:
- All Recipes – This recipe is super easy to follow. So, you will be able to make a batch of mozzarella cheese without much trouble at all.
- BBC Good Food – If you want to make perfect little balls of mozzarella, this recipe is going to be ideal for you.
- Alpha Foodie – Mozzarella is easy to make and with this recipe you should be able to whip up a delicious fresh batch in no time.
If you want to use a different recipe for your mozzarella, do not hesitate to do a little research online or in books. There is sure to be something there that will be to your liking.
Final Thoughts
Hopefully you have enjoyed reading this article and learning about how to make a delicious batch of this cheese at home. It really is so easy to do, and the cost is quite reasonable. You do not need to pay an arm and a leg for good quality mozzarella.
With all of that said, if you have enjoyed reading this article, and learning about making your own fresh and delicious mozzarella cheese you should absolutely check out our website. We have a wide range of fantastic homesteading and self-sufficiency articles available for you to peruse. From how to make bread without yeast to how to make homemade ricotta cheese.