How To Make Mozzarella Cheese At Home Recipes

HOMEMADE FRESH MOZZARELLA IN UNDER 30 MINUTES

Steps:

• Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.
• Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.
• Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.
• Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.
• After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it's still a liquid, cover the pot again and let it sit for another five minutes.
• Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.
• Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.
• Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you've removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.
• While you're waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!
• Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.
• Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.
• To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.
• Pat dry and enjoy!

MOZZARELLA STICKS

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

30 MINUTE MOZZARELLA RECIPE

Steps:

• Choosing the Right Milk Make sure the milk you use is not ultra pasteurized. You can use homogenized or non-homogenized milk. Farm fresh milk is a great option if you can find it locally. Low fat milk will work, but the cheese will be drier and less flavorful. Prepare 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. Prepare Rennet Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later. Mix Citric Acid & Milk Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot. Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later. Heat Milk Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp. Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F. Add Rennet At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop. Cover the pot and leave undisturbed for 5 minutes. Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes. Cut & Cook Curd Cut the curds into a 1" checkerboard pattern. Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step). Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese) Transfer & Drain Curd With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so). Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock. Heat Curd & Remove Whey If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute. If desired, add 1 tsp of salt to the curds for added flavor. You will notice more whey separation from 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 two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go. Note: If you prefer to not use a microwave here is a recipe using a water bath where the curds are heated in hot water Knead & Stretch Curd Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella We hope you have as much fun with this as we do. Eat & Enjoy Now knead your cheese back into a big ball until it is smooth and shiny Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

MOZZARELLA CHEESE RECIPE: HOW TO MAKE MOZZARELLA CHEESE AT HOME

Steps:

• Pour milk into a stainless steel pot (or any non-reactive pot). Place over medium heat and sprinkle the citric acid over the milk. Stir it a few times. Heat milk to 30 degrees C and the milk will start to curdle.
• Check the temperature with a thermometer and when it reaches 30 degrees, add the vinegar and continue stirring until the temperature rises to 40 degrees C. Turn off the heat.
• Strain the curds through a mesh strainer. Once you have separated the liquid whey, you will be left with soft curds in the strainer. Transfer them into a glass bowl.
• Microwave the bowl with curds for 1 minute on high. Remove from microwave and press with a spoon to squeeze out any more whey. Keep pressing until it cools down. After this the cheese with start to smoothen out. Heat it in the microwave for 35 seconds two times and remove any whey with a spoon as did earlier.
• After three times in microwave, there wont be any whey left in the cheese and it will start to form a ball. When the cheese is cool enough to touch, knead it like dough in the bowl until smooth. When the cheese starts to harden, microwave it again for 10 seconds to soften it. Keep kneading the cheese and heating in the microwave for 10 seconds until the cheese becomes shiny and smooth. You can also sprinkle 1 to 2 tsp salt while kneading the cheese.
• Stretch the cheese as you with taffy. Pull cheese into a rope, fold over and repeat. This will make the cheese stretchy, shiny, and smooth. If it tears while stretching, then, microwave it for 10 seconds and continue the process. Once the cheese is soft and smooth, roll it into a ball and use.

HOMEMADE MOZZARELLA CHEESE

Steps:

• Pour the milk into the non reactive pot.
• Stir in the your choice of acid
• Set the pot over medium-high heat and warm to 90°F, stirring gently.
• Remove the pot from heat and gently stir in the rennet solution and count to 30, stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
• After five minutes, the milk should have set, and it should look and feel like soft silken tofu.
• If it is still liquidy, re-cover the pot and let it sit for another five minutes.
• Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern.
• Make sure your knife reaches all the way to the bottom of the pan.
• Place the pot back on the stove over medium heat and warm the curds to 105°F.
• Stir slowly as the curds warm, but try not to break them up too much.
• The curds will eventually clump together and separate more completely from the yellow whey.
• Remove the pan from the heat and continue stirring gently for another 5 minutes.
• Ladle the curds into a microwave-safe bowl with the slotted spoon.
• Microwave the curds for one minute.
• Drain off the whey.
• Put on your rubber gloves and fold the curds over on themselves a few times.
• At this point, the curds will still be very loose and cottage-cheese-like.
• Microwave the curds for another 30 seconds and check their internal temperature.
• If the temperature has reached 135°F, continue with stretching the curds.
• If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
• Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly.
• It will start to tighten, become firm, and take on a glossy sheen.
• When this happens, you are ready to shape the mozzarella.
• Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
• The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

CHEESE RECIPE IN 30 MINUTES | HOW TO MAKE MOZZARELLA CHEESE AT HOME

Steps:

• firstly, take 3 litre full cream milk. make sure the milk is unhomogenised or use any raw milk.
• stir continuously and heat the milk until it turns lukewarm. the temperature of the milk should be approximately 45 degree celcius.
• now turn off the flame and add ½ cup vinegar.
• stir for exactly 25 seconds. do not over stir as the curd formed may break.
• cover and rest for 20 minutes or until the curd is formed and whey separates completely.
• drain of the curds over the colander and squeeze gently.
• take the whey water and add 1 tbsp salt. stir well.
• heat the water well, but do not boil. the temperature of the water should be approximately 80 degree celcius.
• turn off the flame and drop in squeezed curds.
• stir and dip in hot water for 5 times. squeeze gently removing excess water.
• again dip in hot water for 5 times.
• continue this step until the curds turn cheesy and smooth.
• do not over stretch as the cheese turns rubbery.
• dip in ice-cold water and rest for 2 minutes. this helps to set the cheese completely.
• wrap the cheese in cling wrap and refrigerate for 2 hours.
• finally, mozzarella cheese is ready to use for 1 week when refrigerated.

HOMEMADE MOZZARELLA CHEESE

Steps:

• Combine 1/4 cup water and rennet in a small bowl; mix well.
• Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
• Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
• Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
• Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
• Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
• Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
• Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
• Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

HOMEMADE MOZZARELLA CHEESE

Steps:

• Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.
• Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.
• Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.
• Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.
• After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.
• Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.
• Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.
• Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.

SIMPLE MOZZARELLA CHEESE

Steps:

• 1. Pour your milk into a large dutch pot. Heat it on medium-low heat to 126*F, stirring occasionally. This does not take long, so don't leave your pot unattended. 2. Once your milk reached 126*, take the pot off heat immediately. 3. Pour in your vinegar, stirring to mix it in well. You will notice your milk start separating. This is your cheese! Stir well, then leave sitting for one hour. 4 . Once your hour has passed, take the cheese out with your hands. Put it into a bowl and work in baking soda and salt. Let stand for half an hour. 5. Put into a double boiler and melt with butter until butter is fully mixed in. Continue folding the cheese until it starts to stretch and mold together. Once it looks smooth, carefully pour it into a form. 6. Cool until firm. This cheese you can slice for sandwiches, as well as shred for pizza. It's a mild cheese that works great for any meal.