Of all the cheeses, fresh mozzarella might be the easiest one for an amateur to make for themselves. It only requires 5 ingredients and about 30 minutes of your time. The end result is almost always a success: a delicious fresh cheese you can eat immediately or toss on a homemade pizza.
If the ease of making your own mozzarella isn’t enough encouragement, watch the below video for the best possible inspiration. It truly captures the majesty and emotion that goes into well-crafted cheesemaking. Filmed in Italy, it literally takes you on the handmade journey from milk to mozz, captures the energy and passion that goes into each glorious orb. Sure, your first go at mozzarella probably won’t be as finely crafted as theirs, but as they say, fresh mozzarella always tastes good!
You’ll need the following ingredients:
- Milk (whole milk, NOT ultrapasteurized. Unpasteurized is fine)
- Citric acid
And the following tools:
- 2 heat resistant bowls
- large pot for heating milk
- slotted spoon
- cooking thermometer
- rubber (heat resistant) gloves
- colander (optional but helpful)
When the appropriate tools are in place, the steps to making mozzarella are as follows:
Heat milk (a gallon is the typical amount used) to approximately 90F.
Add citric acid solution.
Add rennet solution, keeping the heat on until it reaches approximately 110F.
Ladle the solids into a heat-resistant bowl, using a colander if necessary to drain extra liquid.
Heat the remaining whey to no hotter than 185F, then remove the pot from the heat. We recommend using heat-resistant gloves to shape half of the curds into a ball. Using your slotted spoon, you’ll dip the curds back into the hot whey for approximately 2-3 min, or until the curds reach 135F.
Lifting the ball out of the way, place it in the heat-resistant bowl and proceed to salt, stretch and fold the curds into your desired shape.
Repeat this process with any remaining curds, keeping in mind that the whey may need to be reheated in order for the curd to heat and shape properly. Place the curd into ice water if you prefer cool mozzarella. 10. Serve and enjoy! Remember: it doesn’t have to look pretty. It just needs to taste good!