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How to Make Mozzarella Cheese

Ingredients

Instructions

  1. Heat milk to around 90 degrees F
  2. Add thermophilic culture and lipase powder
  3. Stir and let this ripen at 90 degrees for 45 minutes
  4. Gently stir in rennet and let sit at 90 degrees for one hour
  5. Cut the curds into 1/2″ cubes, then let rest 30 minutes
  6. Gently stir and break up curds, then slowly heat to 100 degrees over the course of 30 minutes
  7. Let rest 10 minutes
  8. Drain excess whey, allow curds to acidify at 100 degrees for 3 hours, flipping every half hour
  9. Cut the knitted curds into 1″ cubes
  10. Heat and stretch the cubes in 170 degree whey, until you can form a shiny ball
  11. Cool finished cheese in cold water or salt water brine for one hour
  12. Store in fridge or freezer