Learn how to make Mozzarella cheese at home following these simple steps. Please watch the video until the end: important information and great recipes provided at the end of the video.
I highly recommend you to watch the video. The steps are better explained. I am also showing how to stretch and fold the mozzarella. Important informations are also included.
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Combine 1 cup water with 1 1/2 teaspoon citric acid. Combine 1/4 cup unchlorinated water with 1/4 teaspoon rennet.
Stir the citric acid mixture in 3.5 liters of whole milk. Mix well. Heat over medium-high heat until the temperature reaches 90°F (32°C).
Remove from the heat. Add the rennet mixture. Stir well for 30 seconds. Cover and allow to set for 10 minutes.
Make vertical and horizontal cuts with a knife. Cook the curds over medium heat until the temperature reaches 105°F (41°C). Stir slowly for 2 to 3 minutes. Remove from heat and set aside for 10 minutes
Separate the curds from the whey. Press the curds gently, pouring off as much whey as possible.
Heat the pot containing the remaining whey until the temperature reaches 185°F (85°C). Turn off the heat. Let the curds sit in the whey for 3 minutes.
Fold and stretch between each dip and repeat until smooth and elastic. If the curds don't stretch, they are too cool and need to be reheated. Sprinkle 1 teaspoon salt over the cheese and keep folding and stretching until smooth and shiny.
Shape the mozzarella into a big ball or many small balls (Bocconcini). Place it in a bowl of ice water for 5 minutes to help hold its shape.
Cut and enjoy. Fresh mozzarella is best when eaten the same day at room temperature.
I highly recommend you to watch the video. The steps are well explained. I am also showing how to stretch and fold the mozzarella. Important informations are also included.