Fresh Homemade Mozzarella Cheese
Fresh Homemade Mozzarella Cheese
Making Delicious Stretchy Homemade Mozzarella Cheese
Mozzarella is a fresh cheese originating from Southern Italy, traditionally made from buffalo milk or cow’s milk. It’s not aged, preserving its fresh dairy flavor and a mild tang. Its subtle taste is not overpowering, making it a versatile ingredient. Enjoy the delightfully chewy texture of freshly made mozzarella at home!
Key Ingredients- 1.8L Pasteurized Milk (or regular milk)
- 80ml White Vinegar (at least 5% acidity)
Cooking Instructions
Step 1
Gently heat the 1.8L of pasteurized milk in a pot over low heat until it reaches 33-36°C (91-97°F). Stir the milk continuously with a spatula or whisk to prevent it from scalding or forming clumps as it warms up.
Step 2
Once the milk reaches the desired temperature, remove the pot from the heat. Slowly pour in the 80ml of white vinegar with at least 5% acidity. Since we are not using rennet, a vinegar with sufficient acidity is crucial for the milk to coagulate properly. Using a stronger vinegar ensures good curd formation.
Step 3
Cover the pot with a lid and let it sit undisturbed for about 10-15 minutes, or until the milk has curdled into a soft, tofu-like mass and a clear whey has separated.
Step 4
You’ll know the milk is ready when it has formed distinct curds and a yellowish, clear liquid (whey) has separated from them.
Step 5
Line a colander with cheesecloth or a fine-mesh sieve set over a large bowl. Carefully ladle the curdled milk mixture into the lined colander. This will separate the solid cheese curds from the liquid whey. You can reserve the whey for use in other recipes.
Step 6
Gather the corners of the cheesecloth and twist to form a bundle. Gently squeeze out as much of the remaining whey as possible. Be careful not to squeeze too hard, as this can result in a dry, crumbly cheese.
Step 7
Take the drained curd bundle and submerge it in a bowl of hot water heated to approximately 95°C (203°F) – just below boiling point – for about 30 seconds to 1 minute. This will soften the curds, making them pliable and easier to stretch. Ensure the water isn’t boiling, as it can melt the cheese too much.
Step 8
Wearing heat-resistant gloves, carefully remove the softened curd from the hot water. Begin to stretch and fold the cheese repeatedly with your hands. Continue this stretching and folding process until the mozzarella becomes smooth, elastic, and develops that signature chewy texture. This step is key to achieving the perfect mozzarella consistency.
Step 9
The homemade mozzarella will have a very mild, fresh flavor. To add a touch of saltiness, you can prepare a light brine (salt dissolved in water) and soak the cheese briefly, or lightly salt the surface. Enjoy your fresh mozzarella immediately, or store it in the refrigerator.
