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Homemade Mozzarella
Create fresh, gooey mozzarella cheese at home with this easy step-by-step recipe for a delicious, homemade delight.
Ingredients
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Method
1
Pour the milk into a large, heavy-bottomed pot and slowly heat it over medium heat to 90°F (32°C), stirring gently.
2
If using pasteurized milk, add calcium chloride according to the instructions.
3
Remove from heat and add the diluted rennet, stirring gently for about 30 seconds.
4
Cover the pot and let it sit undisturbed for 5-10 minutes, until the curd forms and pulls away from the sides like a soft custard.
5
Cut the curd into 1-inch cubes using a knife, then gently stir to encourage whey separation.
6
Heat the curds slowly to 105°F (40.5°C), stirring gently.
7
Once at temperature, turn off the heat.
8
Use a slotted spoon to transfer the curds into a microwave-safe bowl or a cheesecloth-lined colander.
9
Microwave the curds for 1 minute, then Knead with gloves or a spoon until the cheese is stretchy.
10
If not sufficiently stretchy, microwave for additional 30-second intervals.
11
Add the salt and knead it into the cheese thoroughly.
12
Shape the cheese into a ball or traditional mozzarella shape.
13
Immerse in ice water to firm up.
14
Store in the refrigerator and consume within a few days for best freshness.
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