Homemade Mozzarella Recipe

Everyone loves pizza, and real Italian pizza is made with fresh soft mozzarella cheese. However, we do not always have the opportunity to buy a one-day fresh cheese, which is considered the most delicious. So why not cook mozzarella with a recipe of Italian cheesemakers at your home? Today Cook It would like to share with you this homemade mozzarella recipe.
It will take only an hour and a half of your time, and some milk, citric acid, and a milk-clotting enzyme that is affordable.
Homemade Mozzarella
Ingredients:
- 12 ¾ cups (3 l) milk
- 1 teaspoon citric acid
- milk-clotting enzyme
Ingredients for Brine № 1:
- 6 ¼ cup (1 ½ l) water
- 1 ½ tablespoons salt
Ingredients for Brine № 2:
- 4 ¼ cup (1 l) water
- 1 tablespoon salt
- 1 teaspoon citric acid
- ¾ teaspoon (4 ml) calcium chloride solution
Ingredients for Brine № 3:
- 4 ¼ cup (1 l) water
- 1 ½ tablespoons salt
- ¾ teaspoon (4 ml) calcium chloride solution
You Are Going to Need:
- a food thermometer
- pots
- a cheesecloth
- several containers
Preparation:
- Dilute a teaspoon of citric acid in a glass of water. Add diluted citric acid to milk. Stir.
- Pour milk into a heavy-bottomed pan and heat over low heat to 90 °F (32 °C).
- Dissolve an enzyme in a shot glass of water. Leave it for 10 minutes, then pour it into the milk after it reached 90 °F (32 °C).
- Turn off the heat and leave it, a clot should form within 10 minutes.
- After 10 minutes, cut the clot lengthwise and crosswise and leave it on the heat for 10 minutes.
- After another 10 minutes, cut the clot diagonally, change the heat to a minimum and begin to stir the grains. Bring the temperature to 110 °F (42 °C). This is going to take about 15 minutes. Stir constantly so that the grains don’t stick together.
- After it reaches the temperature, turn off the heat and let the grain set a little.
- Next, put a colander in the pan, put a cheesecloth in it. Using a cup, pour the mixture into the colander. A layer of cheese should stay in the colander. Let the liquid drain and proceed to pull.
- Heat the brine № 1 until bubbles form. Cut the cheese into strips 1 ½ in (4 cm) thick. Take 2–3 strips and place them in the heated brine. The cheese will begin to soften a little. To get the desired structure, stretch and fold a lump of cheese about 10 times.
- Connect the thumb and index finger into a circle and form balls by pushing the cheese through it. Roll each ball a bit and place it in the cooled brine № 2. Leave the balls in the cooled brine for 30 minutes.
© DepositPhotos
- Transfer cheese to brine № 3. Soak for 3 hours in the refrigerator.
- Homemade mozzarella is ready. Enjoy your meal!
© DepositPhotos
Making cheese at home turned out to be not that difficult. However, the main thing is to use only homemade milk. With a store-bought one, you’ll only waste your time.
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