Do you feel that branded store-bought cheese tastes a little weird? You’re not alone! If you want cheese of the highest quality, opt to make your own rich, creamy, savory homemade mozzarella.
Step-By-Step Guide on How to Make Cheesy All-Around Homemade Mozzarella
What You’ll Need:
- 1 gallon non-pasteurized milk
- 3/4 cup water
- 1/4 rennet tablet
- 1.5 tsp. citric acid
- 1 tsp. salt
- sharp knife
- multiple small and large bowls
- large pot
- instant-read thermometer
- safety gloves
- slotted spoon
- wooden spoon
Step 1: Mix Wet and Dry Ingredients
Stir the rennet and 1/4 cup of water together in a small mixing bowl until they form a blended, smooth consistency. Set aside.
Get another small mixing bowl and combine the 1/4 cup of water and citric acid until the two ingredients combine properly. Set aside.
Step 2: Heat the Milk, Rennet, and Citric Acid
Set the pot over medium to high heat and pour in the entire gallon of milk. Slowly stir in the small bowl of water and citric acid.
Let milk mixture heat in a large mixing pot heat for around five minutes while stirring every couple of seconds. Then, use the instant-read thermometer to check the temperature. It should register at 90°F.
Take the large pot of milk away from heat and then slowly stir in the rennet and water mixture. Keep stirring for 30 seconds.
Then, cover the pot and leave alone for around 5 to 10 minutes until the milk turns into curd. Afterward, use the wooden spoon to test the curd’s firmness.
Tip: Make sure to stir the milk mixture counterclockwise when mixing in the rennet.
Step 3: Cut Curds into Cubes
Use your sharp knife to cut the milk curds into small one-inch cubes. Then stir them with your wooden spoon, but make sure to keep them intact.
Step 4: Heat and Stir Milk Curd
After cutting and stirring the cubed milk curd, place the pot back on medium to high heat. Continue to stir the curds for another five minutes until the instant-read thermometer registers at 109°F. Be careful not to break their consistency.
Step 5: Drain Out the Liquid Whey Juice
Once the milk curd mixture is nice and hot, use a slotted spoon to transfer the milk curds to a clean colander. Make sure there’s a bowl positioned underneath it
Press the curds using the slotted spoon to squeeze out all the liquid whey juice. Then, transfer the collected whey juice back to the pot again. Set the dehydrated curd aside.
Step 6: Mold the Homemade Mozzarella Cheese
Leave the pot of liquid whey juice to boil for around five more minutes until it registers at 185 degrees Fahrenheit. Set aside.
Then, put on some safety gloves and submerge the milk curd in the boiling hot liquid whey juice for around 5 to 10 seconds each. Stretch, knead, and fold the liquid whey and mozzarella curd mixture continuously.
Repeat this process until you create rich, thick, sticky homemade mozzarella cheese.
Step 7: Let Cool and Store
Let the homemade mozzarella cool on the kitchen counter. Then, tightly wrap the cheese in clean plastic packaging and store it in the refrigerator to retain freshness.
Check out this video by Cook With Us for a visual guide on how to make homemade mozzarella:
This is basically everything you need to know about making homemade mozzarella cheesemaking. It’s a very easy process and even a beginner shouldn’t have too much trouble making their first batch. But to be safe, start out with small test batches first.
Also, please make sure to follow the mozzarella recipe carefully. Do not attempt to modify or customize it or you might end up with a spoiled, soft, curd-filled finished product.
How did your homemade mozzarella turn out? Share your experience with us in the comments section below!
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