Homemade Mozzarella Cheese (Cow's or Goat's Milk)
Making your own homemade mozzarella cheese sounds intimidating to a lot of people, but with a little research and some patience, it’s really not as scary as it sounds.
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Servings: 16 ounces
Calories: 146kcal
Equipment
- Large heavy-bottom pot
- Microwave safe bowl
- Thermometer
Ingredients
- 1 gallon raw milk
- 1 1/2 teaspoon citric acid
- 1/4 teaspoon rennet or 1/4 tablet
- 1 cup cool water
- 1 teaspoon kosher salt
Instructions
- Pour milk into cool pan.
- Sprinkle citric acid over milk.
- Turn burner to med/low and heat mixture to 90° F (approx. 5-6 min).
- Mix rennet with water.
- Take milk off heat when it reaches 90° F and add rennet, stirring gently for 30 seconds.
- Cover with lid and do not touch for 5 minutes.
- Cut a grid pattern into mixture to separate the curds. Put back on burner and heat to 105° F.
- Scoop curds into mesh strainer and pour off the whey.
- Microwave for 1 minute. Squeeze curds again to remove more whey and continue to microwave in 30- second increments until the cheese can be stretched at least 12 inches without breaking.
- Add salt and knead it into the cheese.
- Form into a ball and enjoy!
Notes
- Store mozzarella in an airtight container in the refrigerator for up to a week, cover with whey for best results.
- This recipe works for raw cow's or goat's milk as well as pasteurized milk.
- If using pasteurized milk you'll need to heat and stretch the cheese longer than the demonstrated raw milk.
Nutrition
Serving: 1ounce | Calories: 146kcal | Carbohydrates: 11g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 247mg | Potassium: 312mg | Sugar: 12g | Vitamin A: 383IU | Calcium: 267mg | Iron: 1mg