About
Ever since we returned from Italy, all I’ve been able to think about is the food that we had there.
I was actually surprised by how easy this was to make at home because I had tried before, and failed, because I hadn’t had the proper tools. You do need a heavy bottomed pan to get even heat and you need some sort of thermometer you can actually stick into the curds, if you just use a temp gun then you won’t know what’s happening under the surface. Also, slotted spoons and sharp knives are handy.
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OH! Its the Domo :3 favorited Homemade Mozzarella
28 Jul 02:24
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heather r. added Homemade Mozzarella to Food Items to make
10 Oct 17:21
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KMOM14 favorited Homemade Mozzarella
27 Sep 06:11
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Suzi T. favorited Homemade Mozzarella
24 Sep 14:36
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TheYearlingBlog published her project Homemade Mozzarella
23 Sep 10:12
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Step 1Heat your milk and citric acid solution to 90 F. Pour in your rennet solution, stir for about half a minute and set aside (off the heat) for 5 minutes. Once the 5 minutes are up, cut the curds, place you curds back on the heat and bring it up to 105 F stirring as little as possible to avoid breaking up the curds.
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Step 2Once you bring it up to 105 F, take it off the heat again and leave it for another five minutes or so. Then, using a slotted spoon, remove the curds from the pot and put them in a microwave safe bowl. Do your best to get as much liquid out of the curds as possible.
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Step 3Microwave the curds for about a minute and squeeze out as much whey as possible. You’re looking for an internal temp of about 135 F. Continue heating, stretching, folding and twisting until you get the striation pattern that you’re looking for. Now would be a good time to add in your cheese salt if you’re using any.
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Step 4Once your cheese starts to look shiny you’re doing it right. Fold your cheese in over itself repeatedly until you get a ball. Then serve as you desire.
For more info: https://theyearlingblog.wordpress.com/2015/09/05/day-248-homemade-mozzarella/
