Homemade Mozzarella

  1. Pour the milk into a large, heavy-bottomed pot and stir in the citric acid, stirring for 2 minutes. Bring the milk to 88 degrees F. (It doesn't matter whether you stir.) Check the temperature with a thermometer. Remove the pot from heat.
  2. In a small cup, dissolve the rennet in the cool water. Add this mixture to the milk and stir for 30 seconds. Cover the pot and let stand for 15 minutes.
  3. Using a knife (preferably a curd knife), cut the curds into 1 inch cubes and then let stand for another 5 minutes.
  4. Heat the curds over low heat, stirring gently to keep them separated. The curds will begin to shrink as the whey begins to separate from them. Slowly heat the curds to 18 degrees F., stirring often, about 15 minutes. Check the temperature with a thermometer. Turn off the heat and continue to stir every few minutes for 20 minutes longer.
  5. Meanwhile, combine the 8 cups of water and salt in a pot and bring to 180 degrees F.
  6. Spoon the curds into a colander lined with double layer of butter muslin and let drain about 15 min.
  7. Cut the curds into 1" cubes and place in a large bowl.
  8. Pour the hot water over the curds; the water should cover them. (The hot water will warm the cheese so it begins to melt and can be stretched.)
  9. Using one or two wooden spoons or your hands, begin to stretch the cheese in an upward fashion, like you are stretching taffy. Stretch the cheese for about 10 min. or until it begins to get stringy and shiny.
  10. Remove the cheese from the water. On a cutting board, continue to knead the cheese as you would bread, for about 5 min., to remove the excess water.
  11. The mozzarella can be served right away or can be refrigerated, covered in water, for up to 3 days. Change the water after a day or two.

milk, acid powder, liquid rennet, water, water, salt

Taken from www.epicurious.com/recipes/member/views/homemade-mozzarella-51933241 (may not work)

Another recipe

Switch theme