Ever since we returned from Italy, all I’ve been able to think about is the food that we had there and where I can get my hands on something comparable stateside. As it turns out this has been giving me a lot of trouble, so Alex suggested that we just learn to make the things we wanted at home. Hence, why I learned to make biscotti. Clearly the next thing on the “learn to make at home” list had to be mozzarella.
I was actually surprised by how easy this was to make at home because I had tried before, and failed, because I hadn’t had the proper tools. You do need a heavy bottomed pan to get even heat and you need some sort of thermometer you can actually stick into the curds, if you just use a temp gun then you won’t know what’s happening under the surface. Also, slotted spoons and sharp knives are handy.
1/8th Rennet tablet, dissolved in 1/8 cup water
3/4 teaspoon citric acid, dissolved in 1/2 cup water
1/2 gallon milk
Cheese salt to taste
You can read more about making your own mozzarella at home here. When you’re making mozzarella you have to be very cognizant of the milk that you’re using. If you use ultra pasteurized it doesn’t create the proper curds. Homogenized milk makes the cheese a little tough and squeaky, but it can be serviceable. Your best bet is to find a local dairy that will sell you non-homogenized milk with very little pasteurization. Most everything you get in a chain supermarket will be less than ideal.
All in all this is less than half an hour of work. You could easily double this recipe to use a full gallon of milk if you had the proper pot for it. This recipe yields one large ball of mozzarella, but you could easily portion it out into several smaller balls of cheese instead. Store in an airtight container in the fridge for about one week.
Lots of Love,