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Mozzarella – homemade

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Ingredients for 1 servings:

  • 2 liters of milk (whole milk), 1/4 rennet tablet (hobby library, pharmacy)
  • 6 g salt

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Heat the milk to 75°C and let it cool to 40°C. Dissolve the rennet tablet in 30°C warm water and stir it into the milk. Heat the mixture to 40°C and let it stand at this temperature for 1 hour (in the oven with the light on). Then cut through the mixture with a knife. Pour the mixture into a sieve lined with a muslin cloth and let it rest for 50 minutes. Turn the mixture over, then turn it again after 40 minutes, then turn it twice after 60 minutes, and then turn it three times after 180 minutes. Then form it into meatball-sized balls and let it mature for about 3 days in a sealable bowl with the drained whey mixed with 6g of salt. The mozzarella will keep for about 4 days after that.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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