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!
When I tell people how easy it is to make your own mozzarella, they’re shocked. But, it’s easier than you think.
Why In The World 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 and artificial colors and flavors. It’s as simple as food can get.
Plus, it’s fun to do!
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 the process of kneading the salt into the cheese.
When you make cheese, you’re not only getting the finished product — smooth, creamy mozzarella; you also get whey…
Whey is the yellowish liquid leftover from cheesemaking. It’s full of vitamins, minerals, and protein and can be added easily to foods you already make. I keep whey frozen into ice cubes in my freezer so I can pull them out and add them to soups. It makes adding nutritious ingredients to my family’s meals easy. You can also add whey to smoothies, bread dough, and marinades.
Homemade Mozzarella Cheese: Ingredients & Supplies
I know I mentioned making homemade mozzarella cheese was a simple, but just how simple?
All you need is 5 ingredients: organic whole milk, Wilderness Family Naturals Fromase Rennet, Kosher salt, organic lemon juice, and water
Make sure you also have a few special tools on hand, too: cheese cloth, a large stock pot, a medium sauce pan, a strainer, a slotted spoon, and a food thermometer
Now you’re ready to make some amazing homemade mozzarella cheese!
Homemade 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.
Prep Time10 minutes
Cook Time40 minutes
Passive Time1 hour
WFN Fromase Rennetdissolved into 1/4 cup water
Organic Lemon Juice
Organic Whole MilkMake sure the milk is NOT ultra-pasteurized
Pour 1 gallon of organic whole milk (not ultra-pasteurized) and 2/3 cup organic lemon juice into a large stock pot.
Heat the milk and lemon juice over medium heat until the temperature reaches 90 degrees Fahrenheit, stirring occasionally. (This happens very quickly.)
While the milk is heating, dissolve 1/2 tablet of WFN's Fromase Rennet into 1/4 cup water and set aside.
Once the milk has reached 90 degrees Fahrenheit, 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 degrees Fahrenheit.
Once the mixture reaches 110 degrees Fahrenheit, take the pot back off the heat. Gently scoop out the curds into a strainer lined with cheese cloth.
Once all of the curds have been placed in the cheese cloth, 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 cheese cloth 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 sauce pan over medium-high heat.
Once the water reaches 190 degrees Fahrenheit, 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 Kosher 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 refrigerator for an hour.
Now your cheese is ready to slice and eat. Enjoy!
When you've finished, try serving it sliced with a light drizzle of raw honey. It's delightful!
Have you ever made homemade mozzarella cheese before?
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