Homemade Mozzarella Cheese Slices A Creamy Delight

Homemade Mozzarella Cheese Slices: A Creamy Delight

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Discover the joy of making your own mozzarella cheese slices at home! This easy-to-follow recipe results in fresh, creamy slices that are perfect for sandwiches, salads, or simply snacking. Enjoy the satisfaction of creating your cheese and elevate your culinary creations with this delightful homemade treat.

Ingredients:

  • 1 gallon whole milk (preferably non-UHT)
  • 1/4 teaspoon liquid rennet or 1/4 rennet tablet
  • 1/4 cup cool, non-chlorinated water
  • 1 teaspoon kosher salt (or to taste)
  • Ice water (for cooling)
  • Optional: herbs (like basil or oregano) for flavoring

Instructions:

  1. Prepare the Milk:
    • Pour the whole milk into a large stainless steel pot. Heat it slowly over medium heat until it reaches 190°F (88°C), stirring gently to prevent scorching.
  2. Add Rennet:
    • Dissolve the rennet in the cool water. Once the milk reaches the desired temperature, remove it from the heat. Add the rennet mixture to the milk and stir gently for about 30 seconds.
  3. Curd Formation:
    • Cover the pot and let it sit undisturbed for about 5-10 minutes. You should see the curds separate from the whey. The curds should be soft and pliable.
  4. Cut the Curds:
    • With a long knife, cut the curds into 1-inch cubes. Let them rest for 5 minutes.
  5. Cook the Curds:
    • Place the pot back on low heat and gently stir the curds for about 5 minutes until they firm up slightly and reach a temperature of 105°F (40°C).
  6. Drain the Whey:
    • Pour the curds into a colander lined with cheesecloth, allowing the whey to drain. Rinse the curds with cool water to remove excess whey and help them cool.
  7. Knead the Cheese:
    • Once drained, transfer the curds to a mixing bowl. Sprinkle the salt over the curds and knead gently with your hands. If you want to add herbs, mix them in at this stage.
  8. Melt and Shape:
    • Place the curds in the microwave for 30 seconds to 1 minute until slightly melted (or use a double boiler). Knead and stretch the cheese until smooth and elastic. Form it into a ball or log shape.
  9. Chill and Slice:
    • Place the shaped mozzarella in a bowl of ice water to cool completely. Once cooled, slice the cheese into thin, even slices.
  10. Store:
    • Store the mozzarella slices in an airtight container in the refrigerator. Use within a week for the best flavor.

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