VIDEO: How to make homemade fresh Mozzarella cheese
October 18, 2015
Saturday date night in with Ralph and we decided to make homemade mozzarella cheese! He ordered the citric acid and vegetable rennet online at Amazon a few days prior so we could make. And then all we needed was a gallon of whole milk. This is definitely a more affordable way to enjoy mozzarella cheese. We enjoy eating but we enjoy just as much, the time we get to spend making food together.
And while we were making the cheese and waiting for the milk to curdle, we tried out a new wine Toasted Head Merlot while we sat by the fire.
For me, no fancy night out or expensive dinner needed to keep me happy. Enjoying some wine, cooking at home and my man to keep me company and laughing = the perfect date night. We are living a new life together by Loving Simply and Cooking Simply!
Measure 1 cup of water and stir in the citric acid until dissolved.
Measure 1/4 cup of water in a separate bowl and stir in the rennet until dissolved.
Set the pot to medium-high heat and pour the milk into the pot. Stir in the citric acid solution and to warm to 90 degrees F, stirring gently.
Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring and cover the pot and let it sit undisturbed for 5 minutes.
After five minutes, the milk should have set. If it is still liquidy, re-cover the pot and let it sit for another five minutes.
Once the milk has set, cut in into uniform curds. Make several parallel cuts vertically and horizontally making a grid-like pattern.
Place the pot back on the stove over medium heat and warm the curds to 105 degrees F. Stir slowly as the curds warm but try not to break them up too much. The curds will eventually clump together and separate 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 a few times. The curds will be loose and cottage-cheese like.
Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135 degrees F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature.
Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. Try not to over-work the mozzarella. Make one large ball or smaller balls.
The mozzarella can be used immediately or kept refrigerated for a week.
We made caprese salad and onion soup with our homemade mozzarella cheese the following night. What a fun Saturday evening date night in!