Andy Montoya
Mozzarella cheese is a versatile cheese that can be grated, cubed, or sliced and used in a variety of recipes. It can be made at home with just a few simple ingredients and some basic equipment. The process involves three main stages: heating and acidifying the milk, curdling the milk to form curds, and stretching the curds to form the final mozzarella ball. The milk used should be non-homogenized and pasteurized at 170°F (77°C) or lower, and it should be heated to around 32-45°C/90°F. The curds are then separated from the whey and drained before being stretched and folded by hand or with a spoon until they become shiny and firm. The mozzarella can then be shaped into a ball and chilled in a brine solution before being stored in the fridge.
How is Mozzarella Cheese Made Step by Step?
| Characteristics | Values |
|---|---|
| Milk Type | Non-homogenized, full-cream milk with 4% fat or more |
| Milk Temperature | 45°C |
| Water Temperature | 80°C |
| Citric Acid | Mix with water and stir until dissolved |
| Rennet | Dissolve in cool, non-chlorinated water or use liquid rennet |
| Heating Milk | Warm milk and citric acid mixture to 32°C/90°F over medium heat |
| Curdling Milk | Add rennet solution, stir gently and heat to 105°F |
| Scooping Curds | Use a slotted spoon to scoop curds into a colander lined with cheesecloth |
| Draining Curds | Allow curds to drain into a bowl for 5 minutes |
| Heating Curds | Heat whey liquid to 76°C/170°F and place curds inside for a few minutes |
| Stretching and Shaping | Stretch and fold curds with gloves until shiny and firm, then form into a ball |
| Chilling | Place in a brine solution of salt, whey, and cold water to maintain shape |
| Refrigeration | Wrap and store in the fridge; lasts for several days but best eaten fresh |
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What You'll Learn
Preparing ingredients and equipment
Preparing the ingredients and equipment is a crucial step in making mozzarella cheese. Here is a detailed guide to help you get started:
Ingredients
The key ingredients you will need are milk, citric acid or vinegar, and rennet. It is important to note that the milk should be non-homogenized and pasteurized at 170°F (77°C) or lower. Avoid using ultra-pasteurized milk as it will not work for this recipe. If you can find farm-fresh milk locally, that would be ideal. Full-cream milk with 4% fat or more is recommended for the best results.
Additionally, you will need salt, which adds flavor and helps in the cheese-making process. Other optional ingredients include dried herbs, which can be added during the final shaping stage for extra flavor.
Equipment
For the cheese-making process, you will need a large pot or bowl, a colander, and a slotted spoon. It is also recommended to use a cheesecloth or muslin to line your colander, making cleanup easier. A thermometer can be useful to check the temperature of the curds during the process.
For the stretching and shaping stage, you will need rubber gloves to protect your hands from the hot cheese. It is advised to use clean, heavy-duty gloves or a double layer of latex or rubber gloves. A microwave is also required for this step, although it is possible to make mozzarella without one by using a stove.
Lastly, for storing your homemade mozzarella, you will need a small container or Tupperware. If you plan to store your cheese in the brine solution, you will need to prepare this solution by mixing salt, clear whey, and very cold water.
Once you have gathered all the necessary ingredients and equipment, you will be ready to begin the cheese-making process. Remember to work carefully and follow the recipe instructions closely to ensure the best results for your homemade mozzarella cheese.
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Heating and acidifying milk
Mozzarella is a fun, easy, and tasty cheese to make at home. It is important to note that the timing and temperatures used in this recipe must be followed exactly to get the proper texture of the cheese. If not, it may turn into paneer.
The first step in making mozzarella cheese is heating and acidifying the milk. Start by preparing the citric acid and rennet. Measure out 1 cup of water and stir in the citric acid until dissolved. In a separate bowl, measure out 1/4 cup of water and stir in the rennet until dissolved.
Next, pour the milk into a large pot and add the citric acid solution. The milk used should be non-homogenized and pasteurized at 170°F (77°C) or lower. It should not be ultra-pasteurized. Stir the mixture slowly but continuously over medium heat until the milk reaches 32ºC/90ºF.
If using goat's milk instead of cow's milk, stir the milk slowly so as not to disturb the curds too much. The milk's temperature should be approximately 45°C.
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Curdling milk to form curds
To make mozzarella cheese, the second step after heating and acidifying the milk is curdling the milk to form curds. This is done by adding diluted vegetable rennet or rennet and water to the milk. The milk should be warmed to about 32ºC/90ºF, but no more than 105ºF. The milk should be stirred slowly but continuously until it reaches the desired temperature.
The curds can then be separated from the whey using a slotted spoon and a colander or mesh strainer. The whey can be kept to make ricotta later or used in the next step. The curds should be allowed to drain into a bowl for around 5 minutes. The curds can then be transferred back into the pot with the whey to keep them warm. A little salt can be added to taste. The curds can be folded over on themselves to increase the amount of whey running off. The more the curds are worked at this point, the drier the mozzarella will be.
The next step is to fill a large bowl with hot water or heat up the whey liquid (until about 76ºC/170ºF) and place the curds inside. It may be easier to divide the curds in half and do this in two batches. The curds should be kept in the hot liquid for a few minutes. This is when the mozzarella starts to take shape. The curds should become stretchy, a bit like melted cheese. The curds are ready when they reach an internal temperature of 135ºF.
The curds can then be removed from the hot whey/water and salt can be added. The curds can then be stretched and folded onto themselves using gloves, as if one was working with taffy. This process should be repeated until the curds become shiny and firm. This usually takes just a few folds, between 3 and 7. The curds should not be overworked, otherwise, the cheese will become rubbery.
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Stretching and shaping the curds
Firstly, put on your rubber gloves to protect your hands from the hot curds. The curds should be stretchy and a little "smooshy", resembling melted cheese. If they are not ready, return them to the hot whey or water for a few more minutes.
Once the curds are ready, remove them from the hot whey or water and add some salt. Then, stretch and fold the curds onto themselves, as if you were working with taffy. Repeat this process until the curds become shiny and firm. This should only take a few folds—around 3 to 7—and be careful not to overwork the curds. Overworking them will result in rubbery and chewy cheese.
If you are using a microwave, stretch and fold the curds for about 30 seconds at a time until they reach an internal temperature of 135°F. Then, sprinkle salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly until they tighten and become firm with a glossy sheen.
If you are not using a microwave, stretch the curds by hand in the hot water. They will be crumbly at first, but the more you work and dip them in the hot water, the smoother and more stretchable they will become. Continue dipping, stretching, and folding until you reach your desired smoothness.
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Refrigerating and storing the mozzarella
Once you've made your mozzarella, you can eat it straight away, but if you want to save some for later, there are a few steps you can take to ensure it stays fresh.
First, you'll want to chill your mozzarella to help it maintain its shape. To do this, place the cheese in a brine solution made from 2-3 tablespoons of salt, 2-3 tablespoons of clear whey, and 1 quart of very cold water. Once it's cooled, wrap the cheese and place it in the fridge, where it will last for several days.
You can also store your mozzarella in a small container in the fridge, where it will last for about a week. To help it last longer, mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella before covering and refrigerating. You can also surround the mozzarella with water in a Tupperware container, which will help it last for around three days in the fridge.
Mozzarella can be tricky to store, so it's best to eat it fresh. If you're not planning on eating it right away, make sure to follow these steps to ensure your cheese stays as delicious as when you made it!
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Frequently asked questions
You will need milk, water, citric acid, rennet, and salt.
The milk should be full-cream milk with at least 4% fat. It should not be ultra-pasteurized, and it should be non-homogenized.
You will need a large bowl or pot, a slotted spoon, a colander, a cheesecloth, a thermometer, and rubber gloves.
First, heat and acidify the milk by mixing in citric acid. Second, curdle the milk by adding rennet to form curds. Finally, stretch the curds and form them into a ball.
