Homemade Mozzarella

Homemade mozzarella is probably the simplest cheese to make, and it takes less than half an hour from start to finish!

It’s made from milk, citric acid and rennet.  The recipe is from New England Cheesemaking Supply, via Barbara Kingsolver’s wonderful Animal, Vegetable, Miracle book, and only slightly adapted by me . . .

First,  add 1 1/2 teaspoons of citric acid to 1/4 cup cold water.  Stir to dissolve.  Set aside.

Then, add 30 drops (about 1/4 teaspoon) of liquid rennet to 1/4 cup cold water.  Set aside.

Heat 1 gallon of milk in pan over medium heat.  Stir, measuring temperature of milk with a thermometer. When the temperature reads 55 degrees, add citric acid mixture.  Continue to stir and watch temperature.

When temperature reads about 88 degrees, the milk mixture will start to curdle.

Then add in liquid rennet mixture.

Stir in gently, and continue to heat until mixture reaches 100 degrees.  Then turn heat off.

You should see a separation of the curds from the whey (clear liquid).

Scoop out curds with a slotted spoon, letting whey drain.  Spoon curds into a microwaveable 2 quart bowl.

Press curds with spoon and pour out excess whey.

Microwave on high for one minute.

Press curds with spoon and pour out excess whey.   (Yes, I know I said that before! But you need to repeat this step ; )

Microwave for half a minute.  Drain out any excess whey.

Microwave for another half a minute.

With spoon, lift curds and let fall into ribbons.  Curds are very hot — some people prefer to put on rubber gloves and stretch the curds at this point.

Continue to lift and stretch curds, and they will become shiny.  It did this as I stirred it and stretched it and then formed a ball with it.

Once it starts to hold together and has cooled slightly, pick it up and stretch it.  Now is a good time to add salt if you want. It’s kind of like silly putty but a little softer . . .

Stretch until it cools.

You can cut it and eat it right away, or save it in the refrigerator for something special, like homemade pizza . . .

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2 comments to Homemade Mozzarella

  • Hi Elizabeth — you commented on my jams for the Bakesale for Japan on Hedonia. I’m also the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food, including cheese making. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  • elizabeth

    Thanks Sean — I will : )

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