Now it is time to learn how to make everybody’s favorite cheese, “Mozzarella.” This Italian cheese, also known as “king of all cheese,” is mostly used in salads, with cold cuts, and most importantly, for making pizza. Unlike, other types of cheeses, making mozzarella does not take that long to make, only one hour is necessary to transform milk into the cheese. However, short making process does not mean it’s very easy to make. It requires very smooth and precise actions. Here is what you need to know for making Mozzarella cheese.
Ingredients:
- 1 gallon whole cow’s milk
- 1½ teaspoons citric acid, dissolved in ¼ cup cool water
- 1/8 teaspoon lipase, dissolved in ¼ cup cool water and allow to rest for 10-15 minutes
- 1/8 teaspoon animal rennet dissolved in ¼ cup cool water
- 2-3 tablespoons of salt (salt type based on your preference)
Equipment:
- Large Stockpot
- Thermometer with at least 6-inch stem
- Curd knife with at least 10-inch blade
- Cooling rack
- 2 Bowls, medium and small.
Procedure:
In a stockpot, heat the milk to reach F and stir milk gently so that it warms evenly. After the milk is warmed up add citric acid and lipase. Mix gently for 1-2 minutes and let lit rest for around 15 minutes. Then raise the temperature so that milk reaches . Once the temperature is set add the rennet and stir for another minute, preferably up and down motion. Once done cover the milk and let it rest for 20 minutes. After 20-25 minutes you will notice that the curd resembles. Next stem is to cut the curd into ½ inch-thick pieces and let it rest for couple of minutes, until it cools down. Then change the water with hotter water with temperature of . Place curd pieces into hot water and stir gently for 5 minutes and let it rest. Next, take the curd and place it into a bowl. Then with the hand massage, press the curd agains the side of the bowl to expel the liquid. In the stockpot, re-heat the original whey that it almost boling and add the salt, 2-3 table spoons. Then pour the heated whey into the bowl where the curd is placed and massage the curd slowly. Heated whey will make curd elastic and stretchy, this is when you need to use your hands to finalize the product. Based on your size preference, make mozzarella ball by in your hands, by rolling curd pieces gently. Make sure that final product maintains juicy texture. After done rolling, place Mozzarella balls in cold water and place in refrigerator. This will harden the cheese but maintain juicy texture. After about half an hour in fridge, the product is ready to serve.
For food and drink pairing, you can serve mozzarella with white traditional vine and beer. The best food to serve with, would be cold cuts and grapes, in fruits.