Homemade Mozzarella is one of the best cheese curd recipes and it can be prepared in just twenty minutes. The delicious taste homemade Mozzarella offers will make you addicted to this cheese curd recipe. Below is the list of ingredients and the method of preparation of homemade Mozzarella.
- Water – 1 cup
- Citric acid – 2 tablespoon
- Liquid rennet – ¼ teaspoon
- Milk – 1 gallon
- Kosher salt – 1 teaspoon
Method of Preparation
Initially, you will have to prepare a mixture of rennet and citric acid. Take a single cup of water in a bowl and then add citric acid in to it. Stir the mixture until the citric acid dissolves. Now, measure and collect a ¼ cup of water and pour it into a separate bowl. Add rennet in to the bowl and start stirring the mixture.
Add milk into the pot and then stir in the prepared citric acid solution into it. Heat the pot up to 90°F and then stir the mixture gently. Stop heating the pot and remove the mixture from the pot before adding rennet solution in to it. Cover the pot and leave it undisturbed for another 5 minutes.
The milk will be settled and soft by now. Cut the settled milk into uniform pieces by making several parallel and horizontal cuts. After cutting the curd, place it back in to the oven and warm it up to 105°F. Stir the mixture slowly and allow the curds to clump together and gradually separate from one another.
Make sure that the curds are separated before removing them from the pan. Gently stir the mixture for five more minutes. Use a slotted spoon to scoop the curds into a microwave-safe bowl. Keep the curds for microwaving for one minute and then drain off the whey from the mixture. Use rubble gloves to fold the curds for a few times.
The resultant curd will be cottage-cheese-like and loose. Microwave it again until the temperature reaches 135°F. Continue stirring the mixture and make sure it reaches the above-mentioned temperature, which will allow the curds to stretch properly.
Sprinkle a bit of salt on the cheese and use your fingers to squish it. Then stretch and followed the curds in order to make it firm and tight. Start preparing several bite sized balls, once the curd products become firm and tight.
You can either use the Mozzarella instantly or keep it in a refrigerator for later use. If you are planning to refrigerate Mozzarella cheese, place it in a container, and pour a mixture of salt and cooled whey over it before covering and storing the cheese.