Try this Homemade Mozzarella Cheese recipe, or contribute your own.
Suggest a better descriptionYou will need a big pot, thermometer and slotted spoon.
Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir.
Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
Remove thermometer and let milk sit undisturbed for 8-10 minutes. Milk should be like a thick gelatin. Cut the curd into a grid pattern.
Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.
Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more.
Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.
After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy. The cheese will be really hot, so it helps to wear gloves to work with the cheese. Pull and stretch cheese until it is shiny and smooth. Shape cheese into a log by kneading on counter top. Place cheese into a bowl of ice water for about 5 minutes to firm it up.
yeild: 1 lb.
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Serving Size: 1 Serving (986g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 586 | ||
Calories from Fat: 285 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 97.6mg | 30 % | |
Sodium 2750.4mg | 95 % | |
Potassium 1395.7mg | 37 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 44.1g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 586
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