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- #7733
For a delicious, fun, and surprisingly easy kitchen project, fresh mozzarella is hard to beat. It's perfect for salads, melty grilled cheeses, and caprese appetizers.
serves/makes:
ready in:
30-60 minutes
1 review
4 comments
ingredients
1/2 rennet tablet
1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
1 gallon milk (2%, 1%, or skim)
2 teaspoons citric acid
directions
Crush the rennet into the water and stir to dissolve. Pour milk into a gallon size nonreactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degree F. Milk will begin to curdle.
At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees.
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
added by
fcorlett
nutrition data
166 calories, 6 grams fat, 16 grams carbohydrates, 11 grams protein per ounce.
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reviews & comments
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vatech90 March 21, 2021
Iâve made ricotta and chèvre cheese before using raw, pasteurized and hom*ogenized goatâs and cowâs milk and vinegar instead of the rennet. The raw milk is by far the best to use when making these cheeses. If you live in an area where it is legal to sell raw milk and you trust the dairy you purchase it from that their animals are tested regularly and are healthy then you will be amazed at the difference in flavor. During the heating/curdling you will smell a wonderful buttery smell and the resulting cheese will have a very deep, rich taste.
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Guest Foodie April 19, 2020
I will withhold my rating until I've tried this recipe. I have a question. I once tried to make cheese and found out, too late, that I should've used unpasturized milk. It does not say anything about that in this recipe. Before I waste another gallon of milk, I'd like to inquire about this.
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CDKitchen Staff Reply:
As long as it's not ultra-pasturized it should be fine.
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Guest Foodie REVIEW:
January 8, 2010Simple & Delicious! Made a fun sister date! Fresh mozzarella in about an hour. We used 1/2 tsp liquid rennet because that is what we had available. The next step...amazing fresh mozzarella panini and Caprese Salad!
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jessiekate April 3, 2009
I'd like to try this recipe but I don't own a microwave....has anyone tried to make fresh mozzerella w/o a microwave?
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Sue April 1, 2008
I am a family & Consumer Sciences teacher and we are so excited to find a cheese recipe for our classroom. We just finished making the cheese but have had trouble getting the cheese to become stretchy to the point that we could pull it into a rope. I believe we followed the directions but just wondered if someone would see this posting and give us some help. We would like to try again and see if we can get it right. We rolled it into balls and put it into the salt water as directed. We will eat it tomorrow. This is a lab for our milk and dairy unit. Thanks for the recipe though and we hope to get this figured out.Sue FACS InstructorGalena High School
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CDKitchen Staff Reply:
The directions give some tips on how to make it pliable
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