Fresh Homemade Mozzarella Cheese
Equipment
Ingredients
Ingredients
whole milk (fresh, cold)
4 liter
white vinegar (room temperature)
60 ml
salt (fine)
2 tsp
rennet tablets (dissolved)
1 piece
Instructions
Heat the milk
Pour milk into a large pot and heat slowly while stirring.
Add rennet and vinegar
Dissolve rennet in water, add to milk along with vinegar and stir gently.
Let curds form
Cover pot and let sit undisturbed until curds separate from whey.
Cut the curds
Cut the curd mass into 2 cm cubes with a knife.
Cook the curds
Heat curds slowly to 42°C while stirring gently.
Drain the whey
Pour curds into colander lined with cheesecloth and let drain for 5 minutes.
Knead the cheese
Sprinkle salt on curds and knead until smooth and stretchy.
Shape and cool
Shape into balls and place in ice water for 10 minutes to set.
Original recipe
Storage
Store in brine or airtight container. Best consumed within 3 days for optimal freshness.
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