This traditional-method homemade mozzarella cheese recipe will make you a believer in the incredible taste of homemade cheeses over the stuff from the grocery store.
Author:Jill Winger
Prep Time:30 minutes
Cook Time:8 hours
Total Time:8-9 hours
Yield:1 ball of mozzarella 1x
Category:cheesemaking
Method:traditional
Cuisine:dairy
Ingredients
2 gallons high-quality milk (I use my raw milk)
1/4 teaspoon of thermophilic starter culture
1/4 + 1/8 teaspoon of double strength liquid rennet dissolved in 1/4 cup unchlorinated water
1/4 teaspoon lipase powder, dissolved in 1/4 cup unchlorinated water
Instructions
Heat milk to around 90 degrees F
Add thermophilic culture and lipase powder
Stir and let this ripen at 90 degrees for 45 minutes
Gently stir in rennet and let sit at 90 degrees for one hour
Cut the curds into 1/2″ cubes, then let rest 30 minutes
Gently stir and break up curds, then slowly heat to 100 degrees over the course of 30 minutes
Let rest 10 minutes
Drain excess whey, allow curds to acidify at 100 degrees for 3 hours, flipping every half hour
Cut the knitted curds into 1″ cubes
Heat and stretch the cubes in 170 degree whey, until you can form a shiny ball
Cool finished cheese in cold water or salt water brine for one hour
