Discover how to make fresh, homemade mozzarella cheese slices that are perfect for sandwiches, salads, or just a delicious snack. This recipe will guide you through the process of creating mozzarella cheese from scratch, offering a delightful, creamy texture and rich flavor that store-bought varieties just can’t match.
Ingredients:
- 1 gallon whole milk (preferably organic and not ultra-pasteurized)
- 1/4 cup white vinegar or lemon juice
- 1/4 cup water
- 1/4 teaspoon rennet (liquid or powdered, available at specialty stores or online)
- 1 teaspoon salt
- Ice water (for cooling the cheese)
Instructions:
- Prepare the Milk:
- Pour the whole milk into a large, heavy-bottomed pot. Heat the milk gently over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent the milk from scorching.
- Add Acid:
- In a small bowl, mix the white vinegar (or lemon juice) with 1/4 cup of water. Stir this mixture into the warm milk, ensuring it’s evenly distributed. Allow the milk to sit undisturbed for 5 minutes. This helps the milk curdle and form curds.
- Add Rennet:
- If using liquid rennet, dilute 1/4 teaspoon of it in 1/4 cup of water. For powdered rennet, follow the package instructions for dilution. Gently stir the diluted rennet into the milk using an up-and-down motion. Allow the milk to sit undisturbed for 5-10 minutes, until the curds have formed and the whey has separated.
- Cut the Curds:
- Using a long knife or a curd cutter, cut the curds into 1/2-inch cubes. Let them sit for another 5 minutes to firm up.
- Cook the Curds:
- Heat the curds slowly to 105°F (40°C), stirring gently to prevent them from clumping together. Once the curds reach the desired temperature, remove the pot from heat and let the curds rest for 5 minutes.
- Drain the Whey:
- Using a slotted spoon or a ladle, transfer the curds to a colander lined with cheesecloth. Allow the whey to drain for about 5 minutes.
- Knead and Stretch the Cheese:
- Transfer the curds to a bowl. Sprinkle salt over the curds and gently knead them with your hands or a spatula. Heat some water in a microwave-safe bowl until it’s very hot (not boiling). Add a small portion of the curds to the hot water and knead until they become stretchy and smooth. Repeat this process until all the curds are stretched.
- Shape the Cheese:
- Once the cheese is smooth and elastic, shape it into a ball or log. Place the cheese in a bowl of ice water to cool and firm up, about 10 minutes.
- Slice and Store:
- After the cheese has cooled, slice it into thin slices. Store the mozzarella slices in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Tips:
- Ensure all utensils and equipment are clean to avoid contamination.
- Adjust the salt according to taste preferences.
- For a milder flavor, use less vinegar or lemon juice.
Enjoy your homemade mozzarella cheese slices in your favorite dishes or as a tasty snack on their own!