I love making goodies from scratch—especially homemade organic mozzarella cheese. Homemade mozzarella is the best thing you will ever eat. I don’t think I am exaggerating. There is something very satisfying about making your own cheese, in your own kitchen, in your own home.
And it’s even more satisfying to eat it!
Why Should You Make Homemade Mozzarella Cheese?
There are so many reasons to make something yourself, even if you can easily find it at the grocery store. When you make your own cheese, you know exactly what is going into the food your family is eating. You can be sure every ingredient is organic and safe.
When you make your own cheese, you have no need for preservatives, artificial colors, or flavors. It’s as simple as food can get. Plus, it’s fun to do! When I tell people how to make mozzarella cheese at home, they’re shocked at how simple it is.
Making cheese is a wonderful way to get your children into the kitchen with you. There’s nothing more fun for kids than seeing a gallon of milk turn into cheese. My kids especially love kneading the salt into the cheese.
When you make cheese, you’re not only getting the finished product of smooth, creamy mozzarella, you also get whey. Whey is the yellowish liquid leftover from cheese-making. It’s full of vitamins, minerals, and protein and you can easily add it to foods you already make. It makes adding nutritious ingredients to my family’s meals easy. I keep whey frozen into cubes in my freezer so I can pull it out and add it to soups. You can also add whey to smoothies, bread dough, and marinades.
How to Make Mozzarella Cheese at Home: Ingredients and Supplies
Just how simple is it to make mozzarella cheese at home? All you need is five ingredients: organic whole milk, fromase rennet, kosher salt, organic lemon juice, and water.
Make sure you also have a few special tools on hand too:
- A cheesecloth
- A large stock pot
- A medium saucepan
- A strainer
- A slotted spoon
- A food thermometer
Now you’re ready to make some amazing mozzarella!
Homemade Mozzarella Cheese
This recipe for fresh mozzarella is both simple and delicious. It may seem intimidating at first, but you’ll quickly become an expert after your first batch with these straightforward directions. The method of how to make mozzarella cheese at home has never been easier.
Prep Time:10 minutes
Cook Time:40 minutes
Passive Time:1 hour
- ½tablet fromase rennet dissolved into ¼ cup water
- ⅔ cup organic lemon juice
- 1gallon gallon organic whole milk (note: make sure the milk is not ultra-pasteurized)
⅛cup Wildly Organic Himalayan Pink Salt
Pour 1 gallon of organic whole milk and ⅔ cup organic lemon juice into a large pot.
Heat the milk and lemon juice over medium heat until the temperature reaches 90℉, stirring occasionally (this happens quickly).
While the milk is heating, dissolve 1/2 tablet of fromase rennet into ¼ cup water and set aside.
Once the milk has reached 90℉, take the milk off the heat. Stir in the dissolved rennet. Continue stirring the mixture for 30 seconds.
Cover the milk and set aside for 10 minutes.
Place the coagulated milk (now curds and whey) back on medium heat, stirring gently, until the mixture reaches 110℉.
Once the mixture reaches 110℉, take the pot back off the heat. Gently scoop out the curds into a strainer lined with cheesecloth.
Once all of the curds have been placed in the cheesecloth, twist the top of the cheese cloth so it closes over the curds.
Proceed to twist and squeeze until most of the liquid (whey) has been removed from the curds. Let the curds sit in the cheesecloth in a strainer to allow for extra liquid to drain.
While the whey is draining out of the curds, put 6 cups of water and 1/16 cup of salt into a medium saucepan over medium-high heat.
Once the water reaches 190℉, remove the curds from the cheesecloth. Put the curds into the salted water and let it heat for about 5 minutes.
After 5 minutes has passed, take the ball of curds back out of the water and begin to knead it. Sprinkle kosher salt into the curds as you knead them.
After you have kneaded the curds for a minute or so, place them back into the hot water. Leave them for another 5 minutes.
After 5 minutes has passed, take the ball of curds back out of the water and knead them, again. Add the salt as you are kneading it. Once you have kneaded it for another minute, wrap the cheese in plastic wrap and place it in the refrigerator.
Leave the cheese in the fridge for an hour before slicing.
Try serving your housemade mozzarella sliced with a light drizzle of raw honey. It's delightful!
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