After an interest in cheese I always wanted to make my own. This is my own adaptation of the recipe found here . I have used this recipe a few times and it didnt work as well as I hoped... So I took my time thinking through what changes I could make.
I hope this helps everyone that wants to make their own great mozzarella.
Step 1: What You Will Need:
Rennet - liquid or tablet. I used a liquid version. Use as the packaging instructs
Bottle of Water
Cheese Cloth / White Muslin Cloth - For straining curds
Stainless Steel Pot
Cheese Press (optional)
Step 2: Gently Heat The Milk
Constantly stir the milk so it does not stick to the bottom of the pan and to prevent a skin forming.
At this stage, DO NOT HEAT PAST 80°F
Step 3: Adding the Citric Acid
The acid will lower the pH of the cheese and give mozzarella its characteristic stretchy texture.
For every litre of milk, you add a quarter of a teaspoon of citric acid.
I made 1 litres worth of cheese, a quarter teaspoon. But if you are making 4 litres worth you will add a whole teaspoon.
Add the powder and make sure you mix it through thoroughly. You will notice that some of the milk will curdle and stick to your spoon. This is normal.