Traditional Mozzarella Cheese Recipe - Cultures For Health (2024)

• Large pot
• Thermometer
• Long knife (curd knife, does not need to be sharp)
• Clean, new rubber gloves

INGREDIENTS:

• 2 gallons cow or goat milk (raw or pasteurized, but NOT ultra-pasteurized)<
• Thermophilic culture (choose one):
  • 1 packetdirect-set thermophilic culture
  • 1 packetThermo B culture
  • 1/8 tsp. bulk thermophilic culture
• Rennet (choose one):
  • 1/2 tsp.liquid animal rennet, dissolved in 1/2 cup cool water
  • 1/4 tsp.double-strength liquid vegetable rennet, dissolved in 1/2 cup cool water
  • 1/4tablet vegetable rennet, dissolved in 1/2 cup cool water
• 16-ounces kosher salt (optional, for brine)

INSTRUCTIONS:

1. In large pot,heatmilk over medium low heat to90°F, stirring frequently.
2. When milk is at 90°F,addculture,stirwell,cover, and allow toferment for 45 minutes.
3. After 45 minutes, check temperature again. It should still be at 87° to 90°F.Stirwell to hom*ogenize the milk, and slowlyfold inthe diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
4. Allow the cheese toset for 60 to 90 minutes, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
5. Using a long knife,cutthe curds into 1/2-inch cubes and allow toset for 20 minutes. Do not stir.
6. Over the next 30 minutes,slowly heatthe curds to100°F, stirring frequently. As you stir, the curds will shrink. Once the curds are at 100°F, turn off the heat and allow toset for 5 minutes.
7. Drainthe whey from the curds, preserving the whey for other recipes (if desired).
8. Fill your sink with 110° to 120°F water, and set the pot containing the curds into the sink.Allow to setat this temperature for2 to 3 hours. Every 30 minutes, use your hands to press the whey from the curds and flip the curds over. At the end of 2 to 3 hours, you should have a firm cake of curds.
9. Cutthe curds into four equal pieces; these will be your balls of mozzarella. Set three of the pieces aside, and put on your gloves.
10. Heat water to between 170° and 190°F.Pourthe water over the first piece of mozzarella, working it with your hands until it is smooth, shiny, and stretchy. Work quickly! The water is hot and you can burn your hands even through gloves. When the cheese is nice and stretchy, form into a ball and place in a bowl of cold water to firm up. Continue with the other three pieces.

You may brine this mozzarella using 16-ounces of kosher salt, sea salt, or cheese salt along with 1 gallon of water. Leave the balls in the brine for 2 hours, then remove and pat dry before refrigerating. This cheese also freezes well; just shred it first.

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