Mozzarella? Why not prepare it by yourself? You will need only 30 minutes of time and the easy homemade mozzarella will be your cooked masterpiece. This is a pretty simple recipe, which doesn’t need complicated equipment. After following the advised directions, you will have a creamy result within 30 minutes. You can add your homemade mozzarella to different recipes, to salads, or eating raw as well. After trying this easy homemade mozzarella, you will always want to prepare at home by yourself.
- 3/4 teaspoon citric acid*, dissolved in 1/2 cup of cold water
- 1/4 rennet tablet*, dissolved in 1/8 cup of cold water
- 1/2 gallon whole milk.
- 1/2 teaspoon sea salt
5 quart or larger pot
Measuring cups and spoons
8″ knife, off-set spatula, or similar slim instrument for cutting the curds
- Pour milk into a large, heavy pot over medium-high heat. Add the citric acid/water mixture, and stir gently until milk reaches 90 F.
- Remove pot from heat; slowly stir in the rennet solution, using an up-and-down motion with your slotted spoon. Cover and let rest for 5 minutes. Then inspect the curd; it should resemble a custard if pressed gently with your finger.
- When you reach the point where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.
- Then, cook your curds to 105 degrees before draining of the liquid whey.
- Once your cheese curds are cooked and drained, heat them until they can be stretched.
- Stretch the cheese and fold it back on itself. If it tears, add more heat and fold in salt. The more you fold the cheese the more string-like it becomes.Tear off pieces and roll into balls, serve warm with olive oil and sea salt.
The recipe which immediately came into my mind is “Garlic and Herb Marinated Mozzarella Bites”, which can serve as a perfect appetizer.
Serves 6 to 8
3/4 cup good-quality olive oil
5-6 garlic cloves, thinly sliced
2 tablespoons chopped fresh herbs: basil, thyme, oregano, and/or parsley
1 teaspoon black or rainbow peppercorns
1-2 bay leaves
Peel from half a lemon, thinly sliced
Splash of sherry, red wine, or balsamic vinegar
Red pepper flakes, to taste
Kosher salt, to taste
0.45 kg bocconcini or ciliegine, drained
Heat olive oil and garlic in a small sauce pan over medium low heat until bubbling gently. Remove from heat and allow to cool for a few minutes. Stir in herbs, peppercorns, lemon slices, and bay leaf. Add vinegar, red pepper flakes, and salt to taste. Pour the mixture over the bocconcini and transfer to an airtight container. Refrigerate and allow to marinate overnight or up to two weeks. Bring to room temperature before serving.
Enjoy the marinated bocconcini on their own or as part of an antipasto platter with cured meats, marinated artichokes, roasted pepper, olives, and/or crusty bread.