How To Make Mozzarella

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Mozzarella is a relatively difficult cheese to make. If you are attempting to make cheese for the first time, it is advised that you try your hands at cottage or feta cheese first.

Original Mozzarella is made with water buffalo milk, but because such milk isn't always available the most common substitute is cow milk, although many use goat milk

Ingredients:

  • Fresh Milk (1 gallon - Water Buffalo preferred, but goat or cow milk will also do)
  • Fresh Plain Yogurt (3 Tablespoons)
  • Fresh Cultured Buttermilk (3 Tablespoons)
  • Rennet (1 tablet)
  • Salt
  • Stainless Steel Pot (enough to hold 1.5 gallons)
  • Thermometer
  • Whisk
  • Long Knife
  • Colander
  • Spoon (with slots)
  • Glass Baking Pan

Instructions:

  • Head the milk until the temperature reaches 32C in pot
  • Dissolve Rennet in 1/4 cup of water
  • Mix Yogurt and Buttermilk with a small amount of milk.
  • Blend in Yogurt-Buttermilk-Milk mix into pot
  • Blend in Rennet-Water mix and mix thoroughly and let sit about 45 minutes
  • Use the knife to cut the curd into 1/2 inch cubes
  • Reheat to 32C while stirring and let sit for 15 minutes
  • Pour out the whey and add 2 quarts of cold water. Rinse and drain into the colander.
  • Let curds sit at room temperature overnight
  • The next morning, check if the acidity is correct. To check heat a few cups of water to 85C. Take several clumps of curd and put into water. Pull on it. If it's soft and can be drawn into strings it's ready. If it breaks let the curds sit a few more hours and try the test again.
  • Once ready, cut the curds into pieces about 1/2 inch pieces and place on the glass baking pan.
  • Heat half a gallon of water to 85C
  • Using the slotted spoon, pour the warmed water over the curds and stir
  • Cut the curds into pieces and form into lemon-sized balls. Stretch and fold over itself several times to create thin layers.
  • Create a brine by taking 1 tablespoon of salt to 1 quart of water.
  • Put Mozzarella balls into brine and into the fridge for at least 2 hours, but it can survive in the brine for a few days.
  • The Mozzarella is now ready to be eaten

Original Source

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