Description
Learn to make delicious Queso Mozzarella at home with our step-by-step guide, tips, and FAQs. Perfect your cheese-making skills today!
Ingredients
Scale
Ingredients List
- 1 gallon of whole milk
- 1/4 tablet of rennet or 1/4 teaspoon liquid rennet
- 1/4 teaspoon lipase powder (optional)
- 1 1/2 teaspoons citric acid
- 1 teaspoon salt
Instructions
- Prepare the Milk
- Pour the milk into a stainless steel pot.
- Ensure the milk is at room temperature before starting.
- Add Citric Acid and Heat
- Dissolve 1 1/2 teaspoons of citric acid in 1 cup of cool, chlorine-free water.
- Pour the dissolved citric acid into the milk and stir well.
- Heat the milk slowly to 90°F (32°C), stirring gently.
- Add Rennet
- Dissolve 1/4 tablet of rennet or 1/4 teaspoon of liquid rennet in 1/4 cup of cool, chlorine-free water.
- Gently stir the rennet solution into the milk using an up-and-down motion for about 30 seconds.
- Cover the pot and let it sit undisturbed for 5-10 minutes until the curd forms.
- Cut the Curd
- Check for a clean break in the curd.
- Cut the curd into 1-inch cubes using a long knife, making sure to reach all the way to the bottom of the pot.
- Let the curd rest for 5 minutes.
- Heat and Stir
- Slowly heat the curds to 105°F (40°C) while gently stirring.
- Keep stirring for about 5-10 minutes until the curds reach the desired temperature and texture.
- Drain the Whey
- Use a cheesecloth to drain the whey from the curds.
- Gather the corners of the cheesecloth and hang it to allow excess whey to drain.
- Knead and Stretch
- Heat the curds in hot water (about 170°F or 77°C) and stretch until smooth and elastic.
- Knead the curds like dough until they become shiny and smooth.
- Store the Cheese
- Place the Mozzarella in a container and store in the refrigerator.
- Mozzarella can be kept in a brine solution to maintain its moisture and flavor.
Notes
- Quality Milk: Use high-quality, whole milk for the best texture and flavor. Avoid ultra-pasteurized milk as it may not curdle properly.
- Temperature Control: Keep a close eye on the temperature at every stage. Use a reliable thermometer to avoid overheating or underheating the milk.
- Gentle Handling: Handle the curds gently to avoid breaking them. This helps maintain the desired texture of the cheese.
- Kneading Technique: Proper kneading is crucial. Knead the curds until they are smooth and elastic, but avoid over-kneading to prevent the cheese from becoming tough.