Have you ever dreamed of making fresh, creamy mozzarella cheese in your own kitchen? With just a few simple ingredients, you can craft a soft, stretchy mozzarella that’s perfect for snacking, melting on pizza, or layering in lasagna. Whether you’re adding it to a Caprese Chicken salad or using it in your favorite Italian dishes, this fresh mozzarella is a game changer.
The Origins of Mozzarella
Mozzarella cheese originated in southern Italy around the 12th century, initially made from water buffalo milk. The name “mozzarella” comes from the Italian word ‘mozzare,’ meaning ‘to cut,’ which refers to the traditional method of cutting and stretching the curds to create the cheese. Today, it is most commonly made from cow’s milk and is a staple in kitchens worldwide, especially beloved for its role on pizza.
Key Ingredients
- Whole Milk: The base of any good mozzarella, whole milk provides the necessary fat content for a rich, creamy texture. While other types of milk like skim or 2% can be used, they may result in a less creamy cheese.
- Citric Acid: This powder, found in the baking or canning section of your grocery store, helps the milk form curds when rennet is added. It’s crucial not to substitute with lemon or lime juice, as this can lead to inconsistent results.
- Rennet: A key ingredient in cheesemaking, rennet causes the milk to thicken and separate into curds and whey. You can use either liquid rennet or a crushed rennet tablet in animal or vegetable form.
- Salt: While optional, adding salt enhances the flavor and helps preserve the cheese by drawing out excess moisture.
Tips and Tricks
- Use Cold Water: When dissolving citric acid and rennet, use cold water to ensure they mix evenly into the milk. Avoid hot water, as it can cause the milk to curdle too quickly.
- Don’t Over-Stretch the Curds: When stretching the curds, handle them gently to avoid a tough texture. Overworking the curds can result in a less creamy cheese.
How to Store Fresh Mozzarella
We like to serve it up the same day. We are lucky if it lasts longer than that! If you need to store it, place the ball in an airtight container and submerge it in water or olive oil. Replace the water daily, and consume it within five days for the best taste.
Can You Freeze Mozzarella?
While possible, it will alter the texture, making it less smooth and creamy. If you must freeze it, wrap the cheese tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be stored for up to three months, though fresh is always better!
Homemade Mozzarella Cheese
Ingredients
- ½ cup cold water divided
- 1 ½ teaspoons citric acid
- ¼ teaspoon single-strength liquid rennet, or ¼ rennet tablet, crushed
- 1 gallon whole milk
- 1 teaspoon kosher salt
Instructions
Prepare the Citric Acid Solution:
- In a small bowl, combine ¼ cup of the cold water and the citric acid. Stir until fully dissolved. Set aside.
Prepare the Rennet Solution:
- In another small bowl, dilute the rennet in the remaining ¼ cup of cold water. Set aside.
Heat the Milk:
- In a large non-reactive stainless steel or glass pot, pour in the whole milk.
- Add the dissolved citric acid solution to the milk and stir gently to combine.
- Heat the milk over medium heat, stirring occasionally, until the temperature reaches 90°F (32°C) on a candy thermometer. The milk may start to curdle slightly as it warms.
Add the Rennet:
- Once the milk reaches 90°F, remove the pot from the heat.
- Stir in the diluted rennet solution using an up-and-down motion for about 30 seconds.
- Cover the pot and let it sit undisturbed for 8-10 minutes, or until the milk sets into a gel-like consistency and you can see clear separation between the curds and whey.
Cut the Curds:
- Once the curd is set, use a long knife to cut it into a 1-inch grid pattern, making sure to cut all the way to the bottom of the pot.
Heat the Curds:
- Return the pot to the stove over medium heat and warm the curds to 105°F (40.5°C).
- Maintain the temperature of 105°F for 5-10 minutes, gently stirring occasionally. The curds will shrink and firm up during this process.
- Turn off the heat and let the curds rest for 5 minutes.
Drain the Curds:
- Place a large colander lined with 2 layers of cheesecloth over a large bowl, or use a fine-mesh strainer.
- Carefully pour the curds into the cheesecloth, allowing the whey to drain into the bowl. Set the drained curds aside.
Heat the Whey:
- Heat the reserved whey over medium heat until it reaches 185°F (85°C). Maintain this temperature throughout the cheese-making process.
Stretch the Cheese:
- Using a slotted spoon, dip the curds into the hot whey for a few seconds, then remove.
- Knead and fold the curds to create a cohesive piece of cheese. Be careful, as the curds will be hot.
- Continue dipping the curds back into the hot whey for about 10 seconds at a time, draining off excess liquid each time. Keep kneading and stretching the curds until they become smooth, shiny, and stretchy. (This may require dipping and kneading about 8 times.)
Season and Shape the Cheese:
- Sprinkle the kosher salt over the cheese and knead it to incorporate the seasoning.
- Stretch and fold the curds into a smooth ball. You can also form multiple smaller balls if desired.
Cool the Cheese:
- Place the formed mozzarella in a bowl of ice water for 5-10 minutes to firm up.
Serve or Store:
- Serve the mozzarella immediately, or store it in an airtight container covered in water in the refrigerator.
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