Make Mozzarella Yourself – This is How it Works

Make mozzarella yourself – you have to pay attention to this

The small cheese balls can be found in every refrigerated section. However, you can also make the food yourself.

• Not only the right ingredients are important. You also have to be meticulous about the quantities.
• The thermometer plays a major role in mozzarella production. The temperatures must be right for the individual steps, otherwise, the production of mozzarella will not work.

This is what you need to make the cheese

You can make 700 grams of mozzarella with the following ingredients:

• As a starting ingredient, you need 4 liters of milk. Raw milk is best. If you don’t have any, you can use whole milk.
• It is important that the milk has not been homogenized. During homogenization, the fat globules in the milk are broken up. Then the milk is no longer suitable for cheese production.
• You also need 7 grams of citric acid.
• You also need rennet to coagulate the milk. Two rennet tablets are enough for four liters of milk.
• A food thermometer is essential.

Mozzarella: Homemade food – that’s how it works

When it comes to mozzarella production, you have to be precise.

1. Dissolve the rennet in 70 ml of cold water. Separately, dissolve the citric acid in 120 ml of cold water.
2. In the next step, add the dissolved citric acid to the chilled milk. It is important that the milk is chilled at this point.
3. Now slowly heat the milk with the citric acid to exactly 32 degrees. Once the milk has reached this temperature, remove the pan from the heat and stir in the dissolved rennet.
4. You should stir for about half a minute so that the rennet is evenly distributed. Then cover the pot with a lid and let the mixture rest for about 10 minutes.
5. During this time, the cheese should separate from the whey. You can easily tell whether the cheese curd is ready. At the edge of the pot, press the solid mass down a little, you will only see the whey. This should be clear.
6. If it isn’t already and the liquid is still milky, cover the pot again and wait another 2 or 3 minutes.
7. Once the whey is clear, use a long knife to break the curd into small pieces. These should be about the size of walnuts.
8. Now put the pot back on the stove. Now heat the mass to 43 degrees while stirring constantly and carefully.
9. Don’t break the pieces while stirring.
10. Once it has reached 43 degrees, skim off the cheese pieces using a slotted spoon and place in a colander.
11. The remaining whey can drain off here – which you catch and then put back into the pot.
12. As much liquid as possible should drain off. You can help a little by pressing down on the cheese in the strainer with a slotted spoon.
13. Only the whey is left in the pot. Now heat it up to 85 degrees. scoop some of the cheese mixtures onto the slotted spoon and dip into the hot whey for about 10 seconds.
14. When the cheese has cooled down a bit, immediately pull it apart a little and fold and knead the cheese.
15. The cheese is then briefly dipped into the hot whey again and kneaded and folded again.
16. Finally, form the typical mozzarella balls from the cheese and briefly dip them in cold water.
17. After cooling, you should store the mozzarella in salted water in the refrigerator.