What is more delicious than fresh mozzarella? Pair it with heirloom tomatoes, basil, olive oil and balsamic for a refreshing Caprese salad!
Make some marinara sauce, bread it and deep fry it for some mozzarella sticks! Or make a perfectly simple pizza with garlic, truffle oil and mozzarella slices!
The possibilities are endless. And how much better would it be if you made it yourself?
Well, it's so much easier than you'd think!
Here is what you need...
Equipment:
- large colander
- slotted spoon
- two large bowls, one with a lid
- pot for boiling water
- measuring spoons & cups
- thermometer
Ingredients:
- 1 gallon of the best quality milk you can find, preferably raw
- 1 1/2 tsp citric acid - dissolved into 1/4 cup of cold, distilled water
- 1/4 teaspoon liquid vegetable rennet dissolved in 5 teaspoons cold distilled water OR 1/2 tablet vegetable rennet dissolved in 1/4 cup cold distilled water
- 2 Tbs kosher salt
- Any desired herbs and spices! Herbs like oregano, thyme and basil are super tasty!
1. Place the milk in the stainless steel pot and bring it to 55 degrees Fahrenheit over medium heat. When the milk reaches the proper temperature, stir in the citric acid mixture.
2. Continue to cook the milk until it reaches 88 degrees Fahrenheit, about 5 minutes (at about 70 degrees Fahrenheit, the milk will begin to curdle). Add the rennet mixture, and stir with a slotted spoon until it just starts to separate, about 30 seconds.
3. Continue cooking the milk until it reaches 100 to 105 degrees Fahrenheit. Turn off the heat and leave the pot undisturbed until curds begin to form and pull away from the sides, about 5 to 10 minutes. (The curds should look like thick yogurt, and the whey should be nearly clear. If the whey is still milky, wait a few more minutes until it clears.)
4. Start boiling a stock pot of water, about a gallon. Fill one of your bowls with ice and water.
5. Use the slotted spoon to scoop the curds into your collander.
6. Rinse the curds in the colander with warm water and then knead them with your hands, breaking the pieces apart until you have no curds larger than the end of your pinky finger.
7. Place the kneaded curds into one of your bowls, add salt and any other spices you may desire and knead again until they are well mixed in.
8. Pour the boiling water over the curds, cover with a lid or plastic wrap and wait 2 minutes.
9. Take your slotted spoon and pull out about half a cup of the melted curd. Place it in your hands and start forming balls by folding the cheese into itself underneath. Keep folding until it forms into a smooth, round ball. The place it in the ice water immediately. Continue this step until all the curds are used up.
10. Your mozzarella is ready to eat! Keep the mozzarella balls in the water in an airtight container.
What are you going to make with your mozzarella?
