Mozzarella Cheese Recipe | U MAIN homemade cheese kits

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Real fresh mozzarella will enhance the classic "mozzarella, tomato and basil" salad. You can also melt it:

• on your homemade pizza,

• in quesadillas,

• or on your gratins.

Difficulty: Medium (If this is your first time, start with an easy recipe.)
Preparation time: 30 min (with microwave), 1 h (without microwave).
Average yield : approximately 450 g.

 

Equipment :

• Stainless steel (or non-reactive material) pot of more than 4 L

• 2 small bowls

• Large microwave-safe bowl (or a mixing bowl for the method without a microwave)

• Colander and a large bowl placed underneath

• Spoons: 1/2 tsp, 1 tsp, 2 large spoons (preferably one with holes)

• Long knife

• Cheese thermometer

• Reusable cheesecloth

• Disposable kitchen gloves or dishwashing gloves, clean and reserved for cheesemaking (optional)

• Clothespins (optional).

 

Ingredients :

• 4 L of cow's milk. Preferably 3.25%. (Do not use ultra-pasteurized, UHT, lactose-free, or plant-based milk.)
  Well performing brands : Natrel, Lactantia, Nutrinor and Ferme Vallée Verte

• 1/4 vegetarian rennet tablet at room temperature, ground to powder

• 1 1/2 tsp citric acid

• 3/4 cup room temperature chlorine-free water. (To avoid buying bottled water, you can let tap water sit in a bowl on the counter for 8h, filter it, or whisk it for 2-3 min to oxygenate it). 

• 1 1/2 tsp. cheese salt.
  

 

Video Guide (Quick Version, WITH Microwave Oven)

A quick note: in this video, we used our old powdered rennet.
To reproduce the same result at home, simply use ¼ of a rennet tablet, which you simply reduce to powder with the back of a spoon.

Method :

1. a) In a small bowl, dissolve the rennet in 1/4 cup of water until dissolved. Store the remaining rennet in the small resealable bag in the refrigerator.

b) In another small bowl, mix the citric acid with 1/2 cup of water until completely dissolved.

 

2. Pour the milk into the pot and add the citric acid mixture. Stir for 5 to 10 seconds . Store the milk containers if they are resealable.

3. Using the thermometer, heat the milk over medium heat to 32°C (be very precise). At this temperature, add the rennet solution, stir 5 times and stop.

 

 

4. Measure the temperature at several places at the bottom of the pot, without touching the metal. As soon as you get 42°C in one spot, quickly remove the pot from the heat. The curds (coagulated milk) will form a distinct mass from the whey (yellow-green liquid) . The curds should have a texture similar to silken tofu.

5. Inside the pot, use the long knife to cut the curd mass into roughly 3 cm square pieces. Gently stir the curd to distribute the heat. If the overall temperature is below 42°C , heat the curd while stirring gently and continuously, until it reaches the desired temperature. The curd will firm up further. Precisely at 42°C , remove the pot from the heat and let the curds rest for 2 to 5 min.*

 

 

*If the curds don't separate clearly from the whey, heat them to 85°C while stirring gently and let them rest for 5 minutes . You will have ricotta! Then, proceed to step 6 and add the salt.

6. Spread the cheesecloth in the colander, which you can secure with clothespins. Place them over the bowl. Use the slotted spoon to transfer the curds onto the cheesecloth. Let them drain. Use a funnel to pour the remaining whey into the milk container and store it in the refrigerator. Follow steps 7 to 9 for the microwave method, or steps 10 to 12 for the method without a microwave.

 

 

7. Method with a Microwave: Once well drained, place the curd in a microwave-safe bowl without the cheesecloth. Heat for 1 min at full power. Drain the whey that has come out of the cheese. Use gloves or 2 spoons to fold the curd over itself 5 times, or until it becomes shiny.

 

 

8. Put the curds back in the microwave for 30 sec or in 30-sec intervals until the internal temperature of the cheese reaches at least 57°C . Drain the whey that come out of the cheese.

 

9. Sprinkle 1 1/2 tsp of cheese salt and crush it to incorporate. Fold and stretch the cheese 5 to 20 times, but do not overwork it, or it will lose its elasticity. It will become firmer and shinier. If necessary, heat it again. Form into balls or twists.

 

And there you have it! You have made mozzarella!

 

10. Method WITHOUT a microwave : Heat water to boiling. Place the curds in the mixing bowl and cover it with a plate. Plug the sink and pour in the boiling water. Ensuring that the bowl is surrounded by hot water without it getting inside, place the covered bowl in the sink. Let it rest for 3 min or until the curds reach a temperature of at least 57°C.

 

 

11. Remove the bowl from the sink (be careful, it's hot) and remove the plate. Wear gloves or use 2 spoons to fold the curd over itself 5 times or until shiny. Drain the whey that comes out of the cheese. Cover the bowl with the plate and return it to the sink, adding hot water if necessary. Let stand for 3 min.

12. Remove the bowl from the sink, remove the plate, and sprinkle in 1 1/2 tsp of cheese salt. Crush the salt to incorporate it. Fold the cheese and stretch it 5 to 20 times, but avoid overworking it, as it will lose its elasticity. It will gradually become firmer and shinier. If necessary, warm it slightly. Shape into balls or twists. And there you have it, mozzarella!

Conservation : You can consume it immediately or store it in the refrigerator in an airtight container for 1 week.

 

 

Tips for mozzarella:

• If you want to use mozzarella on pizza, make sure you use whole milk and don't overwork it so it melts well.

• You can find suggestions for using whey on our website here.

• To keep the mozzarella balls in shape, place them in a bowl of cold water with a few ice cubes for a few seconds.

• Check out our Additional Mozzarella Help page if you need more help.

 

Bon Appétit!