Making homemade mozzarella cheese slices is a rewarding culinary project that allows you to enjoy fresh, flavorful cheese without any additives. The process begins with heating high-quality whole milk and adding citric acid to acidify it, which is essential for proper curd formation. Rennet is then introduced to coagulate the milk, creating a solid curd that can be cut into cubes. Gentle heating and stirring help the curds develop the right texture before they’re drained and prepared for stretching. The curds are immersed in hot water, which transforms them into a pliable, stretchy mass that can be kneaded until smooth. This step, known as pasta filata, gives mozzarella its characteristic elasticity and sheen. Finally, the cheese is rolled into a sheet and cut into slices, ready to be enjoyed in a variety of dishes.
Ingredients:
- 1 gallon whole milk (preferably raw or non-UHT pasteurized)
- 1 1/2 teaspoons citric acid
- 1/4 tablet rennet (or 1/4 teaspoon liquid rennet)
- 1 teaspoon cheese salt (optional)
Instructions:
- Prepare the Milk:
- Pour the milk into a large stainless steel pot. Dissolve the citric acid in 1 cup of cool, non-chlorinated water and add it to the milk. Stir gently.
- Heat the Milk:
- Heat the milk to 90°F (32°C) over medium-low heat, stirring gently to prevent scorching.
- Add the Rennet:
- Dissolve the rennet in 1/4 cup cool, non-chlorinated water. Once the milk reaches 90°F, remove it from the heat and stir in the rennet solution using an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for 5 minutes.
- Cut the Curds:
- After 5 minutes, the milk should have set into a soft curd. Cut the curd into 1-inch cubes using a long knife, making sure to reach the bottom of the pot. Let the curds rest for another 5 minutes.
- Cook the Curds:
- Slowly heat the curds to 105°F (40°C) while gently stirring to prevent them from matting together. This should take about 5 minutes. Once the curds reach 105°F, maintain this temperature for 5-10 minutes, continuing to stir gently.
- Drain the Curds:
- Using a slotted spoon, transfer the curds to a colander lined with cheesecloth. Let them drain for 5 minutes.
- Stretch and Knead the Curds:
- Heat a pot of water to 185°F (85°C). Submerge the curds in the hot water for a few minutes until they become pliable. Wearing rubber gloves to protect your hands, stretch and knead the curds until they become smooth and shiny. If the curds cool down, reheat them in the hot water.
- Form the Cheese Slices:
- Once the cheese is smooth, form it into a log and place it on a clean surface. Use a rolling pin to flatten the log into a sheet about 1/4 inch thick. Cut the sheet into slices of your desired size.
- Store the Cheese:
- Sprinkle cheese salt on the slices if desired. Store the mozzarella slices in an airtight container in the refrigerator for up to a week.
