Homemade mozzarella

Last Updated on October 2, 2024

Italian cheese made in home conditions.

Ingredients:

2 l of whole milk 1 tsp citric acid 1/2 tsp of rennet Solution for storing mozzarella 250 ml of rennet (created during production) 250 ml water 1 tbsp salt

Procedure:

1 Pour the milk into a large pot and stir in the citric acid, then heat to 38ºC , check the temperature with a thermometer, turn off the heat source, add the rennet, stir for about 1 minute until the whey starts to separate
2. Leave the saucepan at rest and wait for the curdled milk and liquid to separate, which can take a while or an hour
3. Drain the contents of the pot, set aside about 250 ml of the whey, and leave the curds in a colander for a minute to drain off the excess whey
4. Place the cheese base in a bowl and heat in the microwave for 1 minute to separate the remaining liquid
5. Knead the mass with your hands, similar to a yeast dough, place in the microwave again and heat for 30 seconds, but only enough to hold it in your hands
6. Work the dough with your hands again like dough, the cheese should become increasingly elastic, eventually it can be pulled out to a metre long without tearing
7. Shape the finished mozzarella into a ball and place it in the fridge in a solution made from water, whey and a tablespoon of salt.