Mozzarella Making and Recipe Ideas

How to Make Mozzarella From Scratch

Fresh mozzarella is one of the most rewarding cheeses to make at home. With just a few ingredients and a little patience, you can transform a gallon of milk into smooth, delicate mozzarella that is ideal for salads, pizza, and elegant appetizers.

Ingredients

• 1 gallon whole milk, not ultra-pasteurized

• 1 1/2 teaspoons citric acid, dissolved in 1/4 cup cool water

• 1/4 teaspoon liquid rennet or 1/4 rennet tablet dissolved in 1/4 cup cool water

• 1/3 cup kosher salt

• Ice water, for chilling

Equipment

• Large stainless-steel pot

• Thermometer

• Long knife

• Slotted spoon

• a few heat proof bowls

• large sieve

Instruction option one

1. Pour the milk into a large pot. Stir in the dissolved citric acid.

2. Heat the milk slowly to 88–90°F, stirring gently.

3. Remove from heat and stir in the dissolved rennet for about 30 seconds.

4. Cover and let the milk rest for 12-15 minutes, until the curds set and a clean break forms. PH should be around 4.8

5. Cut the curds into 1-inch cubes. Let rest for 5 minutes.

6. Warm the curds to 110°F over low heat, stirring very gently.

7. Drain off the whey. Knead the curds like dough to remove excess whey.

8. Heat the whey in the pot to 150-160 degrees. Stir in 1/3 cup salt.

9. Dip the curd in batches into the hot whey.

10. Warm and stretch them until they are super stretchy.

11. Heat it once more and shape into a ball by shaping your non dominant hand's thumb and pointer finger into a circle and using your dominant hand, gather and push curd up through the finger circle until desired size of ball is formed. Tighten the circle until the ball pops off of the remaining curd.

12. Eat right away or place in ice water to hold its shape.

Instruction option two

1. Follow steps 1-7 above.

2. Crumble pre-made curd into nickel size chunks into a clean bowl.

3. Toss with a palm full of kosher salt.

4. Heat water or whey to about 160 degrees.

5. Pour just enough hot liquid over crumbled curds to cover the curds.

6. Move gently with a wooden spoon side to side. Pour off water and add more hot water.

7. Continue this process until curds come together and start to stretch.

8. Complete process with steps 11 and 12 from above.

Tips for the Best Texture

• Use fresh, high-quality whole milk for the best flavor.

• Don’t overheat the curds while stretching.

• Enjoy mozzarella the same day for the freshest texture.

Recipes to Make With Fresh Mozzarella

If you have a few extra minutes, these recipes offer three polished ways to showcase your fresh mozzarella. Each one highlights the cheese differently — melted, stuffed, and layered with fruit and greens.

Margherita Pizza

Layer fresh mozzarella with ripe tomatoes and on pre-made pizza crust and bake until cheese is melty. Drizzle with olive oil, balsamic glaze, sprinkle with fresh basil and a pinch of sea salt for a classic Italian starter.

Stuffed Portabella Mushroom Caps

Bake 8 mushroom caps top down in a 400°F oven for 10 minutes. Combine 8 oz cream cheese, 10 oz thawed and squeezed frozen spinach, 1 cup shredded mozzarella, 6 cooked and chopped bacon slices, 1/2 cup quartered cherry tomatoes, 2 cloves minced garlic, and 1 tsp dried oregano. Season with salt, pepper, and a pinch of red pepper flakes. Stuff into baked mushroom caps and top with a mixture of 1/2 cup panko breadcrumbs, 1/4 cup freshly grated Parmesan, and 4 Tbsp melted butter. Bake for 15 minutes.

Grilled Peach Caprese Salad

Brush peach slices lightly with oil and grill until marked and just tender. Arrange the peaches with tomato slices, fresh mozzarella, and basil leaves. Finish with a balsamic vinegar reduction, then season with salt and freshly cracked black pepper.

*If you would like to order pre-made Mozzarella curd for stretching at home, you can order online with Caputo Brothers and have it shipped directly to you!*

*For the Blood Orange Balsamic Vinegar and Koroneiki Olive Oil, visit Love That Olive in Maple Grove! *