How To Make Mozzarella Yourself!

Can mozzarella seriously be called cheese? The childish part of our minds would like to protest, because just like toppings for pizza, mozzarella was a type of “cheese” that never tasted quite like that. From Gouda to Gorgonzola, we hated them all in our childhood. Mozzarella, however, was always okay (especially on pizza).

Regardless of such definitions: Have you ever wondered how mozzarella is actually made? It’s really quite simple, and we’ve got the perfect tutorial for you!

Here’s what you need

1 gallon of whole milk – not ultra-pasteurized.
1/2 rennin or rennet tablet *
2 teaspoons citric acid
1 teaspoon of cheese salt
1/4 cup of water

*An enzyme that helps milk curdle or become curd. Rennet can often be purchased at beer or cheese specialty stores, specialty grocery stores or online.

And here’s how!

Dissolve the rennet in about 1/4 cup of water and heat the milk.

Sprinkle the citric acid powder on top and stir the dissolved rennet mixture into the milk. Heat the milk to 90 degrees – a medium heat, but not too hot!

The milk will begin to separate after 5- 10 minutes: Curds and whey. The curds are a silky, gelatinous substance. The whey is a liquid yellow substance. Cut the curds into a checkerboard pattern with a large knife. Continue to heat.

Line a colander with cheesecloth. Pour the curd into the strainer to drain and squeeze to remove as much water as possible. Dump the curds into a microwave-safe bowl.

Now you can microwave the curds, drain, knead, stretch and microwave again. Be careful, the curds are very hot!

Add cheese salt and knead, stretch, knead, stretch – do this until it resembles the cheese you know and love.

Mold it into a ball and refrigerate.

What’s your favorite way to eat mozzarella? Tell us in the FB comments!