Andy Montoya
Mozzarella is a semi-soft, non-aged cheese that is typically made from cow's milk or buffalo milk. The process of making mozzarella involves three main stages: heating and acidifying the milk, curdling the milk to form curds, and stretching the curds to create the final product. The curds are immersed in hot water and stretched, which gives mozzarella its unique textural and melting characteristics. The stretching process is followed by shaping the cheese into a ball or other traditional shapes such as bocconcini (small balls), treccia (braided), or nodini (knot-shaped). The cheese is then cooled and packaged in a diluted salt and acid solution, resulting in the creamy, salty, stretchy mozzarella that we know and love.
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What You'll Learn
Heating and acidifying the milk
To make mozzarella cheese, the first step is heating and acidifying the milk. This is done by mixing citric acid and water in a bowl and stirring until the acid is dissolved. In a separate bowl, mix the rennet and water and stir well until dissolved. The milk is then poured into a large pot and the citric acid mixture is added. This mixture is warmed over medium heat and stirred slowly but continuously until it reaches 32ºC/90ºF. It is important to remove the mixture from the heat as soon as it reaches the desired temperature. The rennet mixture is then added to the warm milk and stirred slowly a few times to mix well.
The process of heating and acidifying the milk is crucial to the cheese-making process as it causes the milk to coagulate and form curds. The curds are the solid masses that form when the milk proteins, casein, and whey, coagulate. The whey is the cloudy, watery by-product that is left behind. It is important to note that the milk should not be heated too high, as this can kill the beneficial properties of raw milk.
The temperature at which the milk is heated can vary depending on the recipe and the type of milk being used. Some sources recommend heating the milk to around 100°F to preserve the benefits of raw milk, while others suggest heating it to 32°C/90°F. It is important to follow the specific instructions for the recipe you are using to ensure the cheese turns out correctly.
Additionally, the type of milk used can also vary. Traditional mozzarella is made with Italian buffalo's milk, but it can also be made with cow's milk or even goat's milk. If using goat's milk, it is important to be even slower and gentler when stirring the milk to avoid disturbing the curds too much.
Once the milk has been heated and acidified, and the rennet has been added, the mixture will continue to separate into curds and whey. This process may take a few minutes, and the curds should become stretchy and smooshy, resembling melted cheese. A thermometer can be used to check when the curds are ready to stretch, with an internal temperature of 135°F indicating they are ready.
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Curdling the milk
To curdle the milk, you must first mix citric acid and water in a bowl and stir until the acid is dissolved. In a separate bowl, mix the rennet and water and stir well until dissolved. The milk is then poured into a large pot and heated to 32ºC/90ºF. Once the milk reaches the desired temperature, remove it from the heat and add the rennet mixture, stirring slowly a few times to mix well.
The whey will then need to be drained from the curds. The curds should be left in the hot liquid for a few minutes to allow the mozzarella to take shape. The curds should become stretchy and look a little like melted cheese. You can use a thermometer to check when the curds are ready to stretch—you are looking for an internal temperature of 135ºF.
Mozzarella is made by stretching the curds and forming them into a ball. The curds are immersed in hot water (around 95ºC) and stretched. Stretching causes a significant rearrangement in the curd structure, creating mozzarella's unique textural and melting characteristics. After stretching, the curd is first immersed in cool water and then in brine.
If the curds break and tear, this is likely due to a milk issue. If the cheese is tough or crumbly, this is likely due to using too much acidity or heating the mixture incorrectly. It can also happen if the curds are broken up too much by rough mixing.
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Stretching the curds
Once the curds are ready, remove them from the hot whey/water and add some salt. Then, stretch and fold the curds onto themselves, as if you were working with taffy. You should only need to repeat this process a few times (around 3-7) before the curds become shiny and firm. Be careful not to overwork the curds, as this can result in a rubbery texture.
If you find that the curds are hard to shape into a ball or they come apart while stretching, place them back in the hot liquid and allow them to heat up a little more. This will make it easier to shape them into a smooth ball.
Mozzarella can be shaped into a ball or other traditional shapes such as bocconcini (small balls), treccia (shaped like a braid), and nodini (knot-shaped).
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Shaping the mozzarella
Shaping mozzarella is the final step in the mozzarella-making process. It involves stretching the curds and forming them into a ball. The curds should be kept in the hot liquid for a few minutes until they become stretchy and a bit smooshy, resembling melted cheese. You can use a thermometer to check when the curds are ready to stretch—you're looking for an internal temperature of 135°F.
Once the curds are ready, remove them from the hot whey/water and add some salt. Then, stretch and fold the curds onto themselves (using gloves) like how you would with taffy. Repeat this process until they become shiny and firm—this usually only takes a few folds, so be careful not to overwork the cheese. If the curds are hard to shape into a ball or come apart while stretching, place them back in the hot liquid and allow them to heat up a little more to shape into a final, smooth ball.
Mozzarella is usually shaped like a ball but can also be made into other traditional shapes such as bocconcini (small balls), treccia (shaped like a braid), and nodini (knot-shaped). Fresh mozzarella is typically rolled into balls ranging from 80 to 100 grams (2.8 to 3.5 oz) to about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter.
After shaping, the mozzarella is then rested in room-temperature whey or water to cool down. It is important to note that ice water should be avoided as it will result in a rubbery ball devoid of flavour.
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Storing the mozzarella
Storing mozzarella depends on a few factors, including whether it is fresh or low-moisture, and whether it is vacuum-sealed.
Fresh mozzarella is best served the day after it is made, but it can be stored in brine for up to a week or longer if sold in a vacuum-sealed package. It is also possible to freeze fresh mozzarella, which can be helpful if you have made a large batch and want to save some for later. To freeze, wrap the mozzarella tightly in plastic wrap, then place it in a freezer bag. It will keep for up to 3 months.
Low-moisture mozzarella can be kept in the refrigerator for up to a month. Some shredded low-moisture mozzarella is sold with a shelf life of up to six months.
If you have made your own mozzarella and it has turned out crumbly, it can still be used in cooked dishes such as pasta.
Mozzarella should not be stored in ice water, as this will result in a rubbery ball devoid of flavour.
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Frequently asked questions
You can make mozzarella cheese with just four ingredients: milk, citric acid, water, and rennet. You can also add salt to taste.
There are three main stages to making mozzarella cheese: first, heat and acidify the milk; second, curdle the milk to form curds; and finally, stretch the curds and form them into a ball.
This mozzarella recipe takes about 30 minutes from start to finish.
