Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)
Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)
Homemade Mozzarella Cheese.

If you consider yourself a cheese lover, you’re probably a fan of the iconic Italian cheese, mozzarella. This delicious cheese, with little fat, is ideal for preparing pizza, salads, gratins and creamy sauces. Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe).

Mozzarella cheese with designation of origin, is made in the Campana region in southern Italy in the provinces of Naples, where, is made from buffalo milk.

But, you can also use cow’s milk and the best thing is that you can do it in the comfort of your home.

If you would like to learn how to prepare it, we share the following recipe.

Ingredients.

  • A gallon of pasteurized milk. You can find this milk in any supermarket (do not buy ultra pasteurized, otherwise it will not work).
  • 1 teaspoon of rennet. You can get it in some veterinaries or pharmacies specialized in chemicals.
  • 1 ½ teaspoon of citric acid. You can get it in the same pharmacy where you buy the rennet or in specialized pastry shops.
  • 6 tablespoons of sea salt that does not have iodine.
  • ½ cup of water.

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)
Homemade Mozzarella Cheese.

Steps

  • DIVIDE the water in two equal parts and add the citric acid to one half and the rennet to the other.
  • HEAT the milk over medium heat and carefully add the citric acid, mix for one minute and check the temperature that should be at 32 ° C.
  • ADD rennet, mix gently for 30 seconds; Cover and let stand for 10 minutes.
  • UNPLUG and cut the curd with a metal spatula to form a grid; Reheat until it reaches 40.5 °C. Move gently to avoid breaking the curd.
  • REMOVE the pieces of the curd with a metal spatula or a slotted spoon. Place them on a metal strainer.
  • HEAT the whey at 80 °C, add the salt, mix for one minute and place the strainer inside the whey. Submerge the curd in the whey and heat until the internal temperature of the curd reaches 54 °C.
  • REMOVE the liquid curd when it reaches the temperature mentioned and using gloves, ideally silicone, work the curd “kneading” until it hardens and you can form a ball.
  • DIP the ball into a cold water bath with ice for 30 minutes.
  • SERVE the cheese or use it to prepare your favorite recipes.
Store the cheese in an airtight container in the refrigerator.

There is a variant of this cheese in Denmark, but the Italian tradition is older. The city of origin of this cheese was Aversa (Caserta). The designation of origin with European protection is the Mozzarella di Bufala Campana, without Italy having requested the protection of the name mozzarella. In the provinces of Caserta and Salerno they produce DOP cheese and in some municipalities in the provinces of Naples, Benevento, Latina and Foggia with buffalo milk. On the other hand, the production of mozzarella-type cheeses based on cow’s milk is internationally widespread, being found in Campania and the Mezzogiorno as a Traditional Specialities Guaranteed (TSG), as well as with sheep’s milk in Sardinia, Abruzzo and El Lacio.

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)
Homemade Mozzarella Cheese.

Traditional manufacturing.

The introduction of buffalos in Italy is traditionally attributed to the Ostrogoths. You can also make Mozzarella from sheep’s milk or cow’s milk.

As with almost all cheeses, they separate from fresh milk by means of rennet and lactic acid bacteria, leaving what we know as curd: milk solids. In the preparation of the mozzarella, the curd, previously acidified and cut into cubes, is placed in a large saucepan with water at more than 60 °C, so that all the cubes separated from the curd are put together again due to the temperature and the right acidity. The appearance of this hot mass is that of a gigantic bright chewing gum, capable of stretching a couple of meters when it is ready.

Then the famous mozzarella cheese balls or “hand cheese” (queso de mano) are formed as it is called in Venezuela. Stretching the mass and spinning it into a ball of the appropriate size that is usually the size of a small fist and similar to that of a pear. Craftwork is a very hard work due to the high temperature of working with the hands.

Finally the cheese balls are submerged in a cold brine that, on the one hand will prevent the cheese from losing whey by heat, putting an end to the acidification by bacteria when cooling it, and on the other, it will finish adding the proper salt concentration of the cheese mozzarella.

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)

Learn How To Prepare Your Own Homemade Mozzarella Cheese (Includes Recipe)
Homemade Mozzarella Cheese.

Industrial manufacturing.

They add a culture of purified bacteria that fulfills various structural and organoleptic functions to the milk preparation. In the artisanal manufacture the bacteria of the environment that intervene are cultivated in the milk during the process. The addition of purified bacterial cultures achieves a standard flavor cheese. They use machines in the industrial manufacture . These machines are responsible for spinning the mass of the mozzarella. Avoiding the risks for the hands of the master cheese makers.

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