There a few sites out there that
tell you how to make mozzarella cheese, but I wanted to put
together an article that gives a little history and explains the
simple way of how to make mozzarella cheese. Mozzarella is one
of several kinds of "plastic-curd" cheeses, originating in
Italy. Mozzarella is one of the most versatile cheeses to make
at home. It tastes wonderful freshly made, freezes well, can be
used like an aged cheese in cooking, and melting readily when
heated. Mozzarella cheese is ready the same day its made. The
aged cheeses like Cheddar, Gouda and Colby are ready to eat in
just a few weeks. Making Mozzarella has no smoke and mirrors.
Mozzarella making, on the small home scale, is much more art
than science. All you need to begin making mozzarella at home is
a stainless steel pot, a dairy thermometer, measuring spoons and
some cheesecloth. The basic ingredients for making cheese are
milk, starter culture and or natural acids, and rennet.
Traditional mozzarella is made from water buffalo not North
American buffalo or bison as many mistakenly think. Buffalo
milk, and its flavor are highly prized. However, any type of
milk can be used to make mozzarella cheese. Homemade fresh
mozzarella cheese has fabulous flavor.
Quick Recipe explaining how to
make Mozzarella Cheese and enjoy the same day.
You will need:
--A 6 to 8 quart stainless
steel pot. Aluminum or cast iron will not work.
--A stainless steel or strong
plastic slotted spoon.
--A two quart microwave safe
mixing bowl
--measuring spoons
--A thermometer which will
clearly read between 80 - 120 degrees F.
Step 1 (How to make Mozzarella
Cheese)
Do not prepare any other food
while you are making mozzarella cheese. Put all food products
away. Move all sponges, and dirty towels away from your work
surface, clean your sink and stove with soap and water. Finally
use an antibacterial cleaner to wipe down all surfaces.
Step 2 (How to make Mozzarella
Cheese)
Crush 1/4 tablet of rennet and
dissolve in 1/4 cup of cool water and set aside to use later.
Heat the milk to 90F and add 1.5-2 tsp. of citric acid. This
will bring the milk to the proper acidity to mold well later. As
you approach 90F you will notice your milk beginning to curdle
due to acidity and temperature. When at 90F add the rennet
(which you prepared in previous step) to the milk and stir in a
top to bottom motion for 30-60 seconds.
Step 3 (How to make Mozzarella
Cheese)
Now turn the heat off (it may
continue to rise as high as 105* or so) Let the milk remain
still for the next 3-5 minutes during which it will form a curd.
A longer set will result in a firmer curd. Cut the curds into a
1" checkerboard pattern and then scoop with a slotted spoon into
a heat proof bowl for the microwave. (If the curd is too soft at
this point let sit for another minute or so) Now press this curd
gently with your hand, pouring off as much whey as possible.
Reserve this whey to use in cooking or making ricotta cheese.
Step 4 (How to make Mozzarella
Cheese)
Microwave the curd on HI for 1
minute. You will notice more whey has run out of the curd. Drain
off all whey. Quickly work the cheese with a spoon or your hands
until it is cool enough to touch (rubber gloves will help since
the cheese is almost too hot to touch at this point) Microwave 2
more times for 35 seconds each and repeat the kneading. Drain
all of the whey off as you go through these steps.
Step 5 (How to make Mozzarella
Cheese)
Knead quickly now as you would
bread dough until it is smooth and shiny. Add salt near the
finish. At this point the cheese should be soft and pliable
enough to stretch like taffy. It is ready to eat when it cools.
Form it into a ball and drop into ice water to cool and
refrigerate. When cold you can wrap in plastic wrap and it will
last for several days but is best when eaten fresh.
That is how to make mozzarella
cheese. A tasty way to enjoy this is simply layer fresh
mozzarella and fresh tomatoes, then top with fresh basil leaves,
coarse sea salt, freshly ground black pepper and a drizzle of
cold-pressed extra virgin olive oil. Anyone who tries will be
wowed!
