Mozzarella cheese is a fresh Italian cheese, famous for its fibrous and elastic texture and its mild, milky flavor. This recipe allows you to make homemade mozzarella, an artisanal process that requires patience but is very rewarding. Ideal for cheese lovers who want to control the ingredients and enjoy a product without additives.
Making your own cheese guarantees freshness and quality. This mozzarella is perfect for pizzas, caprese salads, or simply to enjoy with good tomatoes and basil. Being a pasta filata cheese, its production process is unique and fascinating.
This recipe is of medium difficulty and requires about 5 liters of milk, rennet, natural yogurt, and salt. Follow the detailed steps and you will get a spectacular cheese. Go ahead and make your own cheese and surprise everyone!
Prep
60 min
Cook
5 min
Servings
12
Calories
300 kcal
Dissolve the rennet in water.
In a steel pot, heat the milk to 40º C, remove from the heat and add the natural yogurt and the rennet.
Cover the pot and let it rest at 37º C for one hour.
Use a knife to make vertical, horizontal and diagonal cuts.
Let it sit, covered, another 20 minutes.
Stir it and let it rest for another 4 hours at 37 ºC
Strain the whey from the cheese.
Crush the cheese to continue separating the whey from the cheese. Let it sit, covered for 5 hours.
Cut off a small piece of the cheese and place it in a pot of boiling water. If when heated it melts in a chewy way, the cheese is ready to make mozzarella; otherwise you have to let it rest for a while longer.
Cut the cheese into sticks.
In a bowl, make a brine with salt and cold water, stir until it dissolves. Add the ice.
Put the cheese sticks and cover them with water at 50º C, then water at 90ºC. Use a wooden spoon to stir the melted cheese. Stretch it around the stick, so that a cheese ball forms.
Make small cheese balls and dip them in the brine. Let them rest in it for 30 minutes.
