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Make Mozzarella Cheese at Home

Make Mozzarella Cheese at Home

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Make mozzarella cheese at home!  It is easy to make Mozzarella Cheese with this recipe and video, takes about an hour and is so delicious! Below are easy instructions on how to make mozzarella cheese at home courtesy of Mary Jane Toth. This video is based on Mary Jane’s book, A Cheesemaker’s Journey.  If you’re ready to make mozzarella cheese but don’t have the stuff,  Hoegger Supply has a great Mozzarella Cheese Kit with everything you need to get started.  Just add milk!

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Although, non-homogenized milk works best to make Mozzarella Cheese, you can still make fantastic Mozzarella Cheese with whole milk from the grocery store.  Enjoy!

 

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Easy Mozzarella Recipe

 

Supplies:

 

  1. Stainless pot to hold 1 gallon ( Cheese Vat is Best)make mozzarella
  2. Long knife to cut the curds
  3. Large Spoon
  4. Colander
  5. Thermometer

 

Ingredients:

 

  1. Milk 1 gallon
  2. Citric Acid Powder 1 ¼ teaspoons
  3. Rennet, liquid ¼ teaspoon or Tablet 1/8 teaspoon
  4. Water cool ½ cup (divided in half)

 

 

Directions

 

Put the cool milk into a stainless pot.  Dissolve the Citric Acid into ¼ cup of cool water.  Stir into the cool milk.  Bring the temperature of the milk to 88 degrees and remove from heat.  Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.

 

Allow the milk to set for 15 minutes to coagulate.  When it has coagulated enough it should be firm and when you dip your finger into the curds it will break cleanly over your finger.  Cut into 1-inch cubes and let rest for 10 minutes.

 

Place the pot of curds into a sink of hot water and slowly bring the temperature of the curds to 108 degrees.  Hold at 108 degrees for 35 minutes.  Stir every 5-10 minutes to keep the curds from matting together.  Drain the curds into a colander for 15 minutes.

 

Once the curds have drained you will need to heat treat them.  This can be achieved using a microwave or hot water.  Directions for both methods are below.  I personally use the Microwave to make mozzarella and find it less messy.

 

Microwave Method:

 

Break a cupful of curds into a microwave safe plate or bowl.  Sprinkle ½ teaspoon of kosher or cheese salt over the curds and heat in the microwave for 50 seconds.

 

Remove from microwave and work with a spoon to mix the curds together.

 

Place back in the microwave and heat again for another 25 seconds.  Shape into a ball or place in a container you want the cheese to take the shape of such as a round or square dish.  If using a container allow the cheese to cool and cover and refrigerate.  If you want to hold a ball shape the cheese can be placed into ice water to cool quickly.  Wrap and refrigerate.  Cheese will keep for about 2 weeks in the refrigerator.

 

Hot Water Method:

 

Cut the cheese curds into 1-inch pieces and place into a large stainless bowl.   Heat enough hot water to cover the curds to 155 degrees.  Pour the hot water over the curds and quickly use two large wooden or stainless spoons to work and stretch the curds until you can shape them into a ball.  Once shaped, place into a cold brine solution for 30 minutes.  This will cool the cheese quickly and hold the shape and salt it, all at the same time.  After 30 minutes remove from the cool water, wrap and refrigerate.  Cheese will keep for about 2 weeks.

 

Now that you know how to make mozzarella cheese, Hoegger Supply has a great Mozzarella Cheese Kit with everything you need to get started.  Just add milk!

 

Courtesy of Mary Jane Toth – Click here to learn more about Mary Jane Toth’s new book, A Cheese Makers Journey: a practical guide to beginning and improving cheese making at home.

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  1. by beckysfarm
    Comment made on: January 3 2012

    I made this cheese and it turned out great, but because the instructions for adding salt were in the microwave instructions, which I skipped I didn’t add salt and didn’t realize it until it was too late. Beginner’s mistake I am sure, but I was pleased with the results. I did have to trouble shoot because when I first added the rennet as directed it didn’t set. I read in a book that if that is the case you may have bad rennet. I had another source of rennet and mixed that up and added it to it and it worked well. I was looking at 3 different instructions for making the mozzarella and they were all different, but between the three of them I realized that it is very forgiving and not an exact science. I got 20 ounces of cheese from my gallon of milk and then used the whey to get another 2 cups of Riccotta (after adding in a pint of milk) I felt great about those results! No more wasted milk here! The instructions say that it will store for 2 weeks. Is this different than the store bought varieties that will store a lot longer. Is there a way to make it store longer?



    • by Rick Bales
      Comment made on: February 4 2012

      We make mozzarella frequently and sometimes it is great – sometimes it almost “melts” when we add the hot water. We are not sure why. Also, what age milk is the best to use? We have the Ph test strips but don’t know what the Ph is supposed to be and how to change it if it to high or low? Is there a place that will tell us Ph for any of the cheese we make or the best age of milk to use?



      • by admin
        Comment made on: February 17 2012

        PH for mozzarella should be between 5.1 & 5.3, if the acidity gets too high you will end up with a Ricotta type of cheese.

        Everyone’s milk will be at a different level of acidity. Older milk, late lactation milk and milk that was not properly cooled will already be higher in acidity.

        Adding citric acid powder will increase the acidity very quickly. Adding a culture will also raise the acidity but at a much slower rate. You can take steps to reduce acidity by making sure the milk is cooled quickly or heat treated when you bring it in the house and using milk that is fresh. You can add citric acid powder or cultures to raise it, however once it has gone too high there is nothing you can do to lower that batch of cheese. Just make it into Ricotta, make lasanga and enjoy. Take steps to keep it from getting too high in the next batch. Best, Mary Jane Toth



  2. by rotang12
    Comment made on: February 15 2012

    Is this the type of cheese that in the store comes in a vaccum sealed package shaped in a ball in a liquid? This is what I want to make a soft fresh mozz.



    • by admin
      Comment made on: February 16 2012

      Yes, in the store Fresh Mozzarella is often shaped in balls similar in size to eggs. Sometimes you will also see it marinated in olive oil and herbs. If you want to get started with Mozzarella specifically, you might be interested in our Mozzarella kit, http://www.hoeggerfarmyard.com/xcart/Mozzarella-Cheese.html. Your other option would be the Cheesemakers Pantry which would let you make a bunch of different types of cheese.



  3. by GloryAcres
    Comment made on: May 23 2012

    Hi Mary Jane
    When I do my mozzarella cheese I use rubber gloves to knead the curds and have found this to be very nice.
    I do have a question. When you have to hold the curds at 108 degrees you in your video didn’t not say how. I have had my on the stove but find that it heats too quickly and the curds are already melting together before I can strain it. Any advice would be greatly appreciated.
    Thank you
    Gail
    Matthew 6:33



    • by admin
      Comment made on: May 24 2012

      Hi Gail, the best way to get it up to 108 and then maintain that temperature is by using a double boiler where the water in the outside pot is actually heating the milk in the inside pot. If you don’t have a double boiler, you can also fill your sink with hot water and place your pot in that. Both will work better than the stove.



  4. by MaggieLangley
    Comment made on: May 25 2012

    Just wanted to let you know how much I appreciate your cheese making educational efforts. I have not yet made any cheeses or butter etc., but hope to very soon and am looking for how to information.This was the first video I have ever seen about making any kind of cheese and I am sold on the idea. She makes it look so easy. I will be looking for more videos and supplies. Thank you so much for your efforts!



  5. by akalsas
    Comment made on: May 31 2012

    Using goat milk followed your directions. All went fine until heating in microwave. When I heated it in the microwave, had a lot of whey on the plate. Poured off whey.( Had drained the allotted time.) Poured off the whey but had to heat it more than you & never got to consistency that I was able to stretch it. What went wrong? Did have shine but unable to stretch. Thanks for the videos.



  6. by MaryJaneToth
    Comment made on: May 31 2012

    What type of milk was you using. Cow or goat, was it pasteurized/homogenized, etc. With Mozzarella its all about the acidity. Not enough and you won’t get stretch, too much and you get ricotta. If using whole cow milk, not homogenized you will get more liquid off when heat treating the curds. Thats the butterfat coming off. I have seen small amounts of whey come off when using goat milk. its not a big deal. The end result is what counts. I don’t have enough information to know exactly what your problem is but it does sound like the acidity was not high enough for the stretch. If you ended up with a cheese like Ricotta, then I would say it was too high.



  7. by b87flst@yahoo.com
    Comment made on: June 22 2012

    Hi, I have tried to make Mozzarlla several times just how your book calls for. All I get is goo on the bottom of boiler. I use raw goats milk, well water, double boiler and the kit from Hoeggers. Any ideas whats wrong? Thank You



  8. by MKL
    Comment made on: June 26 2012

    I do not have a microwave. What can I do to warm the curds and achieve the results that you did without one?



    • by admin
      Comment made on: June 27 2012

      1. Cut the curds into 1 inch pieces and place in a large stainless bowl.
      2. Heat enough hot water to cover the curds to 170 degrees. Pour the hot water over the curds and quickly use 2 large spoons to work and stretch the curds until you can shape them in a ball.
      3. Once Shaped, place inot a cold brine solution for 30 minutes. This will cool the cheese quickly, hold the shape, and salt it all at the same time.
      4. After 30 minutes, remove from brine, wrap, and refrigerate.

      BRINE:
      1 & 1/2 cups Kosher Salt
      1/2 Gallon Water



  9. by biscuit
    Comment made on: July 25 2012

    Great video – you make everything look so easy and have inspired me to do it! I purchased your book, listened to the Quick Mozzarella video and noticed a variation of what you said on the video about the citric acid (book: 1 1/4 tsp citric acid, video: 2 1/4 tsp) as well as diluting rennet (book: dilute in 1/4 cup cool water, video: 1/2 cup). Which is correct?

    Thank you so much for sharing.



    • by admin
      Comment made on: August 2 2012

      Thanks biscuit, don’t know how we missed that! For both items, go with the book amounts.



  10. by newnevada
    Comment made on: March 31 2013

    Hi Mary Jane!
    I made the mozzaralla today. My thermometer was not working properly and it seems that I cooked the curds on the second heat (the 108 degree heat-up) way over that temperature. I still had great success though. It was exactly like you described. I wondered what affect, if any, the over heating had? I had 3 cup sized balls when I was done. Would I have gotten more curds had I not overheated it?
    My next question is this: I had about 3/4 gallon whey left over. Can I use this amount for the ricotta recipe and adjust it to fit the 3/4 gallon amount of whey? If not, can I keep this way frozen until I have enough whey to make the full recipe?
    Thanks for this awesome website! I have truly enjoyed making the Chevre and now Mozzarella!
    Jennifer



  11. by rfrancian
    Comment made on: February 27 2014

    I’ve tried this a couple of times and from what I’m reading here the ph of the milk I’m using is too high. The curds won’t melt and seem to dissolve in hot water. You say that the ph should be between 5.1-5.3, but the litmus paper I’ve seen doesn’t seem to be accurate enough to make that judgement. Is there a device you’d recommend to test ph accurately, or another way to tell?



  12. by taykim39
    Comment made on: April 30 2014

    i’ve made mozzarella several times from pre-made curds. most of the time it’s fine but on the rubbery side. once, however, it was so soft and tender even after a couple days. i’m not sure what i did differently…do you have any ideas on how to make a more tender mozzarella? thank you!


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