Fresh mozzarella cheese is a family favorite around here, you can use it in so many dishes and really is a staple to have in the kitchen. You and your family will LOVE this recipe that takes no more than 30 minutes!
When I first learned how to make mozzarella, it was a little bit of a learning curve. It was my very first product made from our dairy cows raw milk and I was so proud, even if it wasn’t picture perfect, it sure was yummy! That’s the thing about learning new skills, the hardest part is just starting. Taking that leap of faith and trusting that you’ll eventually figure it out, even if there’s some fails along the way. This cheese is one of those skills that I believe is learned, and it will take some practice to perfect your skill. But, it is so easy to start and it doesn’t take very much time!
I started with a kit from Cultures for Health linked here (which I do get a small commission from if you choose to purchase!) If you’re looking to start making mozzarella, I highly suggest getting a kit that takes out all of the guess work, and tells you exactly how/what to do. After I had practice with the kit I was able to tweak the directions to match what fit our raw milk, which is explained below!
HOW TO MAKE MOZZARELLA CHEESE:
What you’ll need:
- large pot
- strainer
- slotted wooden spoon (for stirring cheese)
- long knife to cut the curds
- bowl for ice water
- citric acid
- 1/4 rennet tablet
- raw cows milk – 1 gallon
- thermometer
- salt to taste
+ dissolve 1 1/2 teaspoon citric acid in 1 cup water, pour into pot
+ pour in 16 cups of raw milk
+ heat to 90 degrees
+ take off burner, stir in dissolved rennet tablet in 1/4 cup, into the milk
+ stir in up and down motion for 30 seconds
+ cover and let rest 10 minutes until cheese curds have formed
+ cut, stir, reheat cheese curds to 90 degrees
+ take off burner and stir an additional 4 minutes
+ separate curds from whey
+ place curds in strainer, dunk into boiling water to make curds super stretchy
+ stretch + salt + form mozzarella
+ place formed mozzarella in ice cold water for 15 minutes- this makes sure that the cheese holds it’s form
+ place covered in refrigerator & enjoy!!