Making mozzarella cheese slices at home can be a fun and rewarding process. Here’s a basic recipe to get you started:
Ingredients:
- 1 gallon of whole milk (avoid UHT or ultra-pasteurized milk for best results)
- 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
- 1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water
- 1 teaspoon cheese salt (optional, to taste)
Equipment:
- Large stainless steel pot
- Thermometer
- Slotted spoon
- Knife
- Cheese cloth or muslin
- Colander
Instructions:
- Prepare the Milk: Pour the milk into the large pot and heat it slowly over medium heat until it reaches around 55°C (130°F), stirring occasionally to prevent scorching.
- Add Citric Acid: Once the milk reaches the desired temperature, slowly pour in the citric acid solution while stirring gently. Continue to heat the milk until it reaches 88°C (190°F). At this stage, the milk should start to curdle and separate into curds (solid) and whey (liquid).
- Add Rennet: Remove the pot from heat and gently stir in the rennet solution using an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for about 5-10 minutes, allowing the curds to set.
- Cut Curds: After the curds have set, use a knife to cut them into uniform pieces. This will help release more whey.
- Heat Curds: Place the pot back on low heat and slowly heat the curds to 54°C (130°F), stirring gently. Be careful not to over-stir, as this can make the curds tough.
- Drain Curds: Once the curds reach the desired temperature, use a slotted spoon to transfer them into a colander lined with cheesecloth or muslin. Allow the whey to drain off for a few minutes.
- Shape and Slice: After draining, you can shape the curds into a block or log shape. Wrap the cheese tightly in cheesecloth and place a weight on top to press out any excess whey. Let it sit for about 30 minutes to an hour.
- Slice: Once the cheese has been pressed, unwrap it and slice it into thin slices using a sharp knife.
- Salt (Optional): If desired, sprinkle a little cheese salt over the slices to enhance the flavor.
- Storage: Store the mozzarella cheese slices in an airtight container in the refrigerator. They should be consumed within a few days for the best flavor and texture.
Enjoy your homemade mozzarella cheese slices on sandwiches, pizzas, or simply as a tasty snack!
