While stuck at home during these times what better way than to make fresh mozzarella! You can make this with items easily found in the grocery store or just order from amazon. Detailed pictures with extra recipe instructions below, BUT FIRST THE RECIPE!
Everybody I know loves cheese and especially mozzarella, but I don't think everyone knows how easy it is to actually make mozzarella at home. You only need a few items that you should be able to find in your local Whole Foods or bougie store, but its also very easy to find on amazon and the supplies you order will last many batches since you only need very little for each gallon of milk.
Ingredients:
1 Gallon Whole Milk (make sure this is not "Ultra-Pasturized"
1/4 Tablet Vegetable Rennet (you should be able to find this in the baking/jam isle of Whole Foods or similar store
1 1/2 Teaspoons Citric Acid (you should be able to find this near jam making supplies as well)
2 Teaspoons Cheese salt (any non-iodized salt. Kosher salt works well)
Recommended Supplies:
Large Stock Pot
Fine Metal Strainer
Large Slotted spoon or skimmer
small colander (not necessary but helpful)
Thick rubber gloves to protect your hands during shaping
Begin by crushing 1/4 tablet of vegetable rennet with the back of a spoon to help it dissolve. Then you will want to add 1 cup of dechlorinated water and stir until you don't see the powder anymore. If you don't have bottled water for this step you can let tap water sit out for 24 hours to let the chlorine evaporate.
Dissolve the citric acid separately into 1 cup of dechlorinated water as well.
Add the entire gallon of milk to a large stock pot. Stir in your cup of dissolved vegetable rennet until it has fully incorporated with the milk. Bring this mixture up to 90 Degrees Fahrenheit. As the mixture gets close to 90 Degrees you will see small curds start to develop (note the curds on the wooden spoon)
Add your dissolved citric acid to the the milk mixture and stir well to evenly mix the citric acid. Bring this final mixture unto 110 degrees Fahrenheit (do not stir after you have mixed the citric acid in). At this temperature you should see the curds start separate from the whey near the edges of the pan. The curds are the white thick parts and the whey is the yellow clears liquid.
Separating the Curds From the Whey:
Using a long knife slice the curds into approximately 1 inch pieces and use a slotted spoon to remove the curds and let as much of the liquid drain off before putting into a separate bowl. Then use a fine mesh strainer to drain as much of the liquid from the curds bowl back into the pot with your whey. Rotate the bowl as you are draining to get as much of the whey back into the stock pot and out of the curds. This step will seem like its never ending, just do your best and it is ok if there is still a little left in the bottom.
Heating the Curds:
Heat your whey unto 185 Degrees and turn the heat off. You do not want to over heat your curds in this next step or it will turn into ricotta which as Bob Ross would say is just a happy accident. If this does happen save the ricotta and use in pasta or put on some toast with jam!
While you wait for your whey to reach 185 degrees, create an ice water bath.
Cut your curd ball into quarters and using one quarter at a time shape each one into a ball in your hands. If you have a small colander I like to use the colander to corral the curds in the whey bath if not you can just use your slotted spoon to dunk your curds all the way into the whey. Use your thermometer to monitor the internal temperature of the curd ball. You want the temperature of the middle of the ball to reach 130-135 Degrees Fahrenheit. This is the temperature that the curds melt at and will allow you to stretch them into mozzarella. It should take about 3 minutes in the whey bath. Remove the ball from the whey and place it on a shallow bowl or cutting board with grooves to catch the extra juices. Fold 1/2 Teaspoon of your salt into the cheese and begin the shaping process.
Shaping:
In the below gallery I've shown the steps of shaping the curds into fresh mozzarella. You have essentially melted the curds in the whey bath and can now stretch and fold them into their shape. If your curds are not able to stretch you probably need to warm the curds back up again. Put them back in the whey bath for 15 seconds at a time until you can stretch them. As you are stretching fold the ends back in the the middle and push them in as you are pulling to begin to get a ball shape. Do not over stretch or you will get a very tough cheese. Push the middle of the ball through your hands like the bottom picture folding the ends into the middle until you have the desired ball shape.
Immediately dunk your ball into the saltwater bath to maintain the round shape other wise it will kind of "melt" its shape into a puddle.
Bring your whey bath back unto 185 degrees, turn the heat off, and repeat the heating and shaping steps with the other 3 balls.
Store in an airtight container. You do not need to add any liquid to keep your mozarella fresh. Use within 1 week.
How to Use Your Mozzarella?
The world is your oyster with this one! I like to make pizza or bake fresh mozzarella on top of my favorite pastas. You can make a really fresh caprese salad or just eat it plain.
Enjoy and get cooking!
xoxo Emily
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