Description
Discover the art of cheesemaking with Traditional Cultured Mozzarella, a creamy and flavorful Italian cheese that elevates any dish. This delightful cheese is perfect for salads, pizzas, and pastas, making it an essential addition to your culinary repertoire. With its authentic taste and smooth texture, homemade mozzarella not only impresses guests but also satisfies your inner chef. The process is rewarding, as you’ll witness the transformation from simple ingredients to a deliciously stretchy cheese that can be enjoyed fresh or in various recipes.
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 milk to 35°C (95°F).
- Stir in the starter culture thoroughly.
- Add liquid rennet and mix gently.
- Allow curds to form for 45 minutes to 1 hour until a clean break occurs.
- Cut the curd into walnut-sized pieces and stir gently for 5-10 minutes.
- Ferment curds in whey until they reach a pH of about 5.3 (6-8 hours).
- Prepare boiling water and a cold-water bath.
- Strain curds from whey and pour hot water over them to melt evenly.
- Knead and stretch curds into desired shapes.
- Cool in cold water before transferring to light salt brine for storage.
- Prep Time: 30 minutes
- Cook Time: Approximately 8 hours (including fermentation)
- Category: Cheese
- Method: Cheesemaking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 20mg