1. Prepare the Citric acid and Rennet: Measure out 1/2 cup water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
2. Warm the milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90 degrees F, stirring gently.
3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft, silken tofu. If it is still liquid, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105 degrees F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another five minutes.
7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
8. Warm a large pot of water to just below boiling (about 190 degrees F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. IF it has not reached 135 degrees F, let the curds sit for another few minutes until it does. Once the curds have reached 135 degrees, lift them from the water and stretch as directed.
9. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
10. Using and Storing your Mozzarella: THe mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.
Choosing milk: You can use just about any milk but the best choice is fresh, local, raw and or non-homogenized cow or goat's milk. You can use nonfat or two percent milk but the yield will be lower. You cannot use ultra pasteurized milk. This milk has been heated so high that the milk structure has been broken down and you won't get proper curd formation.
1. Animal derived rennet--enzymeds from the fourth stomach of ruminants
2. Microbial rennet--specific type of mold, fungus, or yeast grown and fermented in a lab.
3. Fermentation produced chymosin rennet--made by removing the rennet producing gene from animal stomach DNA and inserting into bacteria, yeast, or mold DNA. Most North American cheese is made with this rennet but it is considered a GMO.
4. Vegetable rennet--comes from plants that produce coagulating enzymes such as: cardoon, thistle, fig tree bark, or nettles.
Brine for storing fresh mozzarella: 1 pint fresh cool water, 1 pint of whey, 1/4 cup salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1601g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 381 (49%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 24.3g||121 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 130.1mg||40 %|
|Sodium 1695.1mg||58 %|
|Potassium 1861.1mg||49 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 58.8g|
|Protein 41.9g||60 %|
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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: 781
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