Cheese Made at Home, 10 Times More Affordable Than Store-Bought – Only polite members say thank you

Not only is making mozzarella cheese at home simple, but it’s also enjoyable and satisfying. In your own kitchen, you can make wonderful, creamy mozzarella with a few staple ingredients and easy techniques. Ideal for giving your meals a homemade touch!

Ingredients: 1 gallon of whole milk (fresh and high quality)

1 1/2 teaspoons of citric acid

1/4 tablet of rennet or 1/4 teaspoon liquid rennet

1/4 cup of cool, unchlorinated water (for dissolving rennet)

1 cup of cool, unchlorinated water (for dissolving citric acid)

Salt to taste

Actions: To warm the milk, first transfer the gallon into a big pot. Heat it slowly over medium heat until the temperature reaches ninety-nine degrees. Stir from time to time to avoid burning. Add Citric Acid: Dissolve 1 1/2 teaspoons of citric acid in 1 cup of chilled water while the milk is heating up. Add the citric acid solution to the milk and stir until it reaches the desired temperature. You will observe that the milk is starting to curdle.

Add Rennet: Next, mix 1/4 cup of cold water with your rennet (1/4 tablet or 1/4 teaspoon). After adding this combination to the milk, give it a quick swirl for around 30 seconds. After five to ten minutes, stop stirring and let the milk settle. The milk will continue to coagulate, creating whey, a liquid, and a soft, solid mass called a curd. Chop and Cook the Curd: While the curd is still in the pot, carefully chop it into cubes using a knife. Next, gradually whisk the whey and curds while heating them to 105 degrees Fahrenheit. The curds will solidify.

Stretch the Cheese: Take the curds out of the whey with a slotted spoon and put them in a basin that is safe to microwave. The curds should be microwaved in brief bursts, with stretching and folding in between. As you go through this process, add salt to taste. Continue doing this until the cheese gets stretchy and smooth. Shape and Cool: You can form your cheese into a ball or any other desired shape once it is glossy and stretchable. Once it cools down a little, your freshly created mozzarella is ready to eat!

This recipe is a fantastic way to give your food a gourmet, homemade touch. This fresh, creamy mozzarella will wow whether you use it to top a homemade pizza, make a classic caprese salad, or just eat it straight from the container. Cheeze on!