Master the Art of HOMEMADE MOZZARELLA Cheese!

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural and less processed.

Filter the milk using a colander to remove impurities.

Add 10 liters of raw cow's milk to a pot and heat it to approximately 40 degrees Celsius.

Add the whey starter to the heated milk and mix well.

Dissolve the calf rennet in a bit of water and add it to the milk, stirring gently.

Stop stirring and let the milk sit until it coagulates, which should take about 15 minutes.

Check the consistency of the curd by inserting a finger; it should come out clean when ready.

Cut the curd into cubes to begin separating the whey from the curd.

Let the curd sit for another 15 minutes to allow the whey to separate further.

Break the curd into larger pieces for mozzarella, ensuring it remains soft and not too dry.

Place the curd at the bottom of the pot and let it rest in its whey overnight to mature.

In the morning, check the acidity of the curd; it should reach a pH of about 5.

If ready, cut the curd into smaller pieces and add salt to taste.

Prepare boiling water for the stretching process and add the curd pieces to the water, ensuring the water is always boiling.

Allow the curd to melt in the hot water, stirring gently to help it stretch.

Once the curd is ready, shape it into mozzarella balls and place them in a brine solution of water and salt.

Let the mozzarella sit in the brine to cool and stop the cooking process.

Store the mozzarella in a container with some of the whey and brine solution to keep it fresh for 4-5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens