How to Make Mozzarella Cheese

There a few sites out there that tell you how to make mozzarella cheese, but I wanted to put together an description that gives a wee history and explains the simple way of how to make mozzarella cheese. Mozzarella is one of some kinds of "plastic-curd" cheeses, originating in Italy. Mozzarella is one of the most versatile cheeses to make at home. It tastes phenomenal freshly made, freezes well, can be used like an aged cheese in cooking, and melting easily when heated. Mozzarella cheese is ready the same day its made. The aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. Manufacture Mozzarella has no smoke and mirrors. Mozzarella making, on the small home scale, is much more art than science. All you need to begin Manufacture mozzarella at home is a stainless steel pot, a dairy thermometer, measuring spoons and some cheesecloth. The basic ingredients for Manufacture cheese are milk, starter culture and or natural acids, and rennet. Original mozzarella is made from water buffalo not North American buffalo or bison as many mistakenly think. Buffalo milk, and its flavor are highly prized. However, any type of milk can be used to make mozzarella cheese. Homemade fresh mozzarella cheese has phenomenal flavor.

Quick method explaining how to make Mozzarella Cheese and enjoy the same day.

How To Make Homemade Cookies

You will need:

--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.

--A stainless steel or strong plastic slotted spoon.

--A two quart microwave safe mixing bowl

--measuring spoons

--A thermometer which will clearly read between 80 - 120 degrees F.

Step 1 (How to make Mozzarella Cheese)

Do not put in order any other food while you are Manufacture mozzarella cheese. Put all food products away. Move all sponges, and dirty towels away from your work surface, clean your sink and stove with soap and water. Finally use an antibacterial cleaner to wipe down all surfaces.

Step 2 (How to make Mozzarella Cheese)

Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool water and set aside to use later. Heat the milk to 90F and add 1.5-2 tsp. Of citric acid. This will bring the milk to the permissible acidity to mold well later. As you advent 90F you will notice your milk beginning to curdle due to acidity and temperature. When at 90F add the rennet (which you prepared in former step) to the milk and stir in a top to bottom motion for 30-60 seconds.

Step 3 (How to make Mozzarella Cheese)

Now turn the heat off (it may continue to rise as high as 105* or so) Let the milk remain still for the next 3-5 minutes while which it will form a curd. A longer set will succeed in a firmer curd. Cut the curds into a 1" checkerboard pattern and then scoop with a slotted spoon into a heat proof bowl for the microwave. (If the curd is too soft at this point let sit for other wee or so) Now press this curd moderately with your hand, pouring off as much whey as possible. Keep this whey to use in cooking or Manufacture ricotta cheese.

Step 4 (How to make Mozzarella Cheese)

Microwave the curd on Hi for 1 minute. You will notice more whey has run out of the curd. Drain off all whey. Fast work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is practically too hot to touch at this point) Microwave 2 more times for 35 seconds each and repeat the kneading. Drain all of the whey off as you go through these steps.

Step 5 (How to make Mozzarella Cheese)

Knead Fast now as you would bread dough until it is plane and shiny. Add salt near the finish. At this point the cheese should be soft and pliable enough to stretch like taffy. It is ready to eat when it cools. Form it into a ball and drop into ice water to cool and refrigerate. When cold you can wrap in plastic wrap and it will last for some days but is best when eaten fresh.

That is how to make mozzarella cheese. A tasty way to enjoy this is simply layer fresh mozzarella and fresh tomatoes, then top with fresh basil leaves, coarse sea salt, freshly ground black pepper and a drizzle of cold-pressed extra virgin olive oil. Anyone who tries will be wowed!

How to Make Mozzarella Cheese