Description
Experience the joy of crafting your own Traditional Cultured Mozzarella at home! This artisanal cheese, celebrated for its rich, creamy flavor and delightful texture, brings a touch of authentic Italian cuisine to your kitchen. While the process requires patience and attention, the rewarding outcome is well worth the effort. Imagine enjoying fresh mozzarella on your favorite pizza, in a refreshing Caprese salad, or as part of an elegant cheese board.
Ingredients
Scale
- 2 1/2 gallons Whole Milk
- 100 ml Starter (clabber, kefir, whey, or mesophilic starter powder)
- 3/4 tsp Liquid Rennet
- 1 tbsp Salt
Instructions
- Heat the milk to 35°C (95°F). Stir in the starter thoroughly.
- Add rennet, mix well, and cover. Let sit for 45 minutes to 1 hour until a clean break forms.
- Cut curds into walnut-sized pieces and gently stir for 5-10 minutes.
- Allow curds to ferment at room temperature for 6-8 hours until they reach a pH of 5.3.
- Prepare boiling water (5 quarts) and a cold-water bath (5 quarts).
- Strain curds from whey and pour hot water over them until they melt evenly.
- Shape mozzarella by stretching curds into desired forms.
- Plunge into cold water before storing in brine.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Cheese
- Method: Cheesemaking
- Cuisine: Italian
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 85
- Sugar: 0g
- Sodium: 212mg
- Fat: 6.0g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 18mg