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Mozzarella originates in Italy and, because of its delicate flavor, is particularly popular in cold cuisine, when preparing various salads. It is also used in hot cooking; here it is popular, for example, on pizza, but of course it can also be used in baked dishes, in pasta sauces, and similar.
Mozzarella does not have a high caloric value and is therefore very suitable for various weight-loss diets. Because of its versatility, mozzarella has conquered almost the entire world.
If you are a mozzarella lover and have the necessary ingredients at hand, you can have your own homemade cheese and a bit of Italy on your plate today. The recipe is so simple that you will surely prepare cheese this way regularly. Moreover, the preparation is cheap, which is another big advantage.
What you will need
For preparing homemade cheese you will need:
- 5 l of farm, homemade unpasteurized milk
- rennet
- 1 lemon
- salt, and
Preparation steps
Prepare a sufficiently large pot or saucepan, pour the milk into it, add the juice of one lemon and mix everything well. The milk should ideally be from the day before (that is, not completely fresh) and chilled, i.e., from the refrigerator.
When preparing, it is important to keep track of the exact temperature of the milk. Heat the milk over medium heat to a temperature of 36 °C and stir constantly. On a teaspoon drop 10 drops of rennet and add them to the milk. It is necessary to stir well so that the rennet dissolves in the milk. Cover the pot with a lid and let it act for 15 to 20 minutes. You will see how the milk will set after this time.
Divide the obtained mass with a wooden spatula into larger pieces. Put the pot back on the stove and heat to a temperature of 40 °C. At this stage the whey will begin to separate. Turn off the stove again and mix the mixture very thoroughly, either by hand or ideally with a whisk. Then cover the pot and keep it warm for 10 to 15 minutes.
Now it is time to pour off the whey, but not completely; it is good to leave a little in the curd mass. This will make the resulting mozzarella more tender and juicier. Then add salt, approximately two teaspoons. Using your hands, mix the salt well into the curd mass. Because the mass is dense, it needs to be suitably thinned with boiling water.
Using a spatula or wooden spoon, roll the mass in the water. It is good to occasionally pour off the excess cooling water and replace it with boiling water, which has a better effect. As you can see, you have obtained a consistent and smooth firm mass that needs to be stretched and folded several times, returned to the water and heated.
Ice magic
In a separate bowl prepare cold water with ice, into which add a teaspoon of salt – there can be more. Stir the water well so that the salt dissolves. This bowl with ice and salt will help shorten the cheese-making process. From the curd mass, which has so far been resting in the water, form balls and put them into the bowl with ice.
Homemade mozzarella is ready! From 5 liters of milk you will get 750 g of cheese, which is lightly salty, tender and delicious. You can store it in a bowl with water in the refrigerator.
