OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Cut the cheese into thin slices.
- Whisk eggs with salt and water.
- Dredge cheese slices in egg and breadcrumbs.
- Do a second coating.
- Cook in hot oil in a deep fryer.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
RICKI'S 30 MINUTE MOZZARELLA MAGIC ( HOMEMADE )
This recipe makes wonderful FRESH mozzarella! Cheesemaking is a little tricky, so this certainly isn't foolproof (my first attempt at mozzarella had great flavor but bad texture) but the results are well worth the effort, if not the first time, then the second or third...This recipe is from the New England Cheesemaking Supply Co. (http://www.cheesemaking.com) Their site has recipes, instructions, ingredients and equipment - pretty much everything you need to make cheese - as well as a photo tutorial of the mozzarella-making process.
Provided by Elisa72
Categories < 60 Mins
Time 40m
Yield 12 ounces (about), 1 serving(s)
Number Of Ingredients 5
Steps:
- The Milk: Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine. --Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful.
- You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.--A stainless steel or strong plastic slotted spoon.--A two quart microwave safe mixing bowl--measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F.
- Prepare your work area: Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.
- Process: Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool un-chlorinated water and set aside to use later.
- Heat the milk to 90F and add 1.5-2 teaspoons of citric acid. This will bring the milk to the proper acidity to stretch well later.
- As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature.
- When at 90F add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds -- then stop.
- Now turn the heat off (it may continue to rise as high as 105F or so).
- Let the milk remain quiet for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd.
- Cut the curds into a 1" checkerboard pattern and then scoop with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).
- You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta.
- Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before.
- Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
- Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go.
- Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.
- At this point the cheese should be soft and pliable enough to stretch like taffy.
- It is ready to eat when it cools.
- Form it into a ball and drop into ice water to cool and refrigerate.
- When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.
Nutrition Facts : Calories 2498.6, Fat 142.9, SaturatedFat 88.9, Cholesterol 546.6, Sodium 4239.6, Carbohydrate 181.5, Protein 128.1
FANTABULOUSLY EASY UNDER AN HOUR FRESH MOZZARELLA
This is so yummy and easy to make! You can be eating fresh mozzarella within an hour of starting the recipe! Why pay $10.00 a pound for fresh mozzarella when you can make it lickety split! Best if eaten the same day or within 24 hours of making. Pour the whey back into the milk jug and use it to cook your oatmeal, make bread and muffins with, add into soups! DON'T use organic or ultra-pasteurized milk OR chlorinated water as it will not turn into mozzarella! You can find citric acid and rennet tablets in your health food store. Have fun! NOTE: cook time is total time from when you add the milk until you are finished. WAIT! don't throw the whey away - make Recipe #427121 in just a few minutes!
Provided by Secret Agent
Categories Cheese
Time 35m
Yield 1 ball, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the rennet in the 1/4 cup of bottled water and set aside.
- In a large pot pour one cup of filtered or bottled water and 1 1/2 teaspoons of citric acid stirring to dissolve.
- Pour in one gallon of whole milk and heat to 88° over a medium burner.
- When your thermometer reaches 88° remove the pot from the heat source and add the reserved rennet mixture, stirring for 30 seconds.
- Let the curds set for 5 to 8 minutes. At this point I will press my hand down on the curds so gently to see if there is a clear yellow whey liquid - if not let it sit for another 2 or 3 minutes.
- With a long knife that reaches the bottom of your pot start cutting the curds north to south and then east to west into one inch cubes.
- Scoop out the curds carefully and ladle into a quart sized plastic bowl which is microwave safe. Press the curds and drain off the whey.
- Microwave on high for one minute and pour off the whey.
- Quickly knead the curds into a ball with your hands (wear kitchen gloves since the curds will be increasingly hot) or a silicone spatula. Pour off the whey.
- Microwave again for 30 seconds and quickly knead with a silicone spatula, pouring off whey. It's starting to get hot at this point so don't use your hands.
- Microwave a third time for 30 seconds and quickly knead with a silicone spatula and pour off the whey.
- The cheese should be nice and shiny and quite warm and nice and stretchy so wear gloves and knead and stretch the cheese like taffy. NOTE: I make the recipe with a silicone spatula and not my hands. I stretch and knead against the side of the bowl with excellent results and no scalded fingers. Add cheese salt at this point if you want. Separate into smaller balls if desired.
- Drop the ball into ice water to cool.
- Wrap in plastic wrap and eat within 24 hours. For best taste eat the same day.
- Some folks like to make a brine to keep the cheese balls in but I think it is best stored in plastic wrap and made the same day you want to eat it.
- When you become proficient you can add in yummy things at the same time you salt; try sun-dried tomatoes, basil, parsley, what suits you. You can roll prosciutto into it and slice it for a party.
- Save your whey for Recipe #427121! It will only add a few minutes to your kitchen time!
Nutrition Facts : Calories 292.8, Fat 15.9, SaturatedFat 9.1, Cholesterol 48.8, Sodium 195.9, Carbohydrate 22.1, Sugar 25.7, Protein 15.7
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