Best Homemade Mozzarella Cheese Recipe

Homemade Mozzarella Cheese Farmhouse on Boone

WEBJul 27, 2022 · Add the milk to the pot and heat over medium, stirring constantly to incorporate the citric acid. Once the milk and citric acid …

Rating: 4.4/5(41)

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Homemade Mozzarella Cheese It's Just That Easy!

WEBAug 28, 2014 · Dump cheese curds into a microwave-safe dish. Discard whey. Microwave on high for 1 minute. Drain off the whey. Wearing …

1. Start by dissolving rennet in 1/4 cup water. Then pour milk into a large non-reactive pot. Place the thermometer in the pan and secure to the side.
2. Sprinkle citric acid powder over top, store the remainder for later use. Stir dissolved rennet into milk. Stir for one minute. Heat milk to 90 degrees and hold steady at that temp. This was a little more challenging with an electric cooktop than gas, but I got it to work! Do not heat over 90 degrees.
3. After 5-10 minutes, milk will start to separate, cheese curds from whey. Cheese curds will be a silky, gelatin-like substance. Whey is a liquidy, yellow substance, look around the edge in the picture. Using a large knife, cut curd into a checkerboard pattern with squares equaling 1×1 inches.
4. Continue to heat milk mixture to 110 degrees for 10 minutes. Be mindful that it does not go over 110 degrees. Cheese will continue to separate.

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Fresh Homemade Mozzarella Cheese Recipe Make …

WEBApr 3, 2018 · 2. Heat the Milk and Add the Citric Acid. Gently bring the milk up to 55°F ( 13°C) in a large, stainless steel pot. While stirring, add the …

Rating: 5/5(1)
1. Begin your cheese making process by prepping the ingredients listed above. Dissolve 1 1/2 teaspoons citric acid in 1/2 cup cool water. Place your milk in a large stock pot. Mix your rennet with 1/4 cup cool water.
2. Gently bring the milk up to 55°F ( 13°C) in a large, stainless steel pot. While stirring, add the citric acid solution to the milk and mix thoroughly.
3. Heat the milk to 90°F (32° C) over medium-low heat, stirring constantly. Remove the pot from the heat and gently stir in the diluted rennet with an up-and-down motion for 30 seconds. (We use a potato masher to move the milk up and down.) Cover the pot and leave undisturbed for five minutes.
4. Check the curd. It should look like custard, with a clear separation between the curd and whey. (If the curd is too soft or the whey is too milky, let set for a few more minutes.) Cut the curd with a knife that reaches all the way to the bottom of your pot.

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