Mozzarella Cheese – Recipe

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Mozzarella Cheese – Recipe

Mozzarella is one of the more expensive cheeses on the market compared to how little it costs to make at home. Originally Italian, this cheese is an essential ingredient in many dishes and desserts such as pizza and knafeh.

When preparing mozzarella cheese, it is important to follow each step very carefully to ensure perfect results.

Ingredients:

Mozzarella Cheese

 

  • 4 liters pasteurized or whole milk (preferably at room temperature to reduce heating time)

  • ¼ cup mineral water

  • 2 rennet tablets (preferably plant-based)

  • ¼ cup natural vinegar

  • Sea salt, as needed

Preparation Method:

  1. Pour the milk into a heavy-bottomed pot. For best results, place a metal rack underneath the pot to distribute heat evenly and prevent the milk from burning.

  2. Stir the milk gently from time to time. When it reaches 35°C (95°F), turn off the heat — this is the ideal temperature for curdling.

  3. Grind the rennet tablet with a mortar and pestle, dissolve it in mineral water, and set aside.

  4. Add the vinegar to the milk, stir lightly, then heat over very low heat for 20 minutes without stirring again.

  5. Add the dissolved rennet to the milk, stir once only, then remove from the heat. Leave in a warm place for 2–2.5 hours (less if the milk is very fresh) until the curds form.

  6. Cut the curd into medium cubes with a serrated knife. Leave for 1.5 hours to firm up slightly.

  7. Line another pot with cheesecloth and scoop the curds into it, allowing the whey to drain. Wrap the curds in cheesecloth and leave overnight to drain completely.

  8. Measure the acidity of the cheese — it should not exceed pH 5.6. If you don’t have a pH meter, test manually by sprinkling sea salt on a small piece of cheese and leaving it for 30 minutes. If it stays firm, it’s ready.

  9. Divide the cheese into four portions. Shape each into a medium-sized ball, wrap in cheesecloth, and sprinkle with salt. Leave for 2 hours to drain.

  10. Place each ball in cheesecloth and squeeze out excess liquid. Microwave for 1 minute. Remove and knead to soften the texture.

  11. Microwave again for 1 minute, knead once more, then microwave for 30 seconds. This process removes all excess water and gives the cheese its stretchy, elastic texture.

  12. Shape the cheese into a smooth ball, microwave one last time for 30 seconds, then roll gently with your hands until the surface is shiny and smooth.

  13. Submerge the cheese ball in cold water until completely cooled. Dry with cheesecloth, wrap tightly in plastic wrap, and refrigerate until ready to use.

Enjoy your homemade mozzarella cheese – Sahtein! 🧀

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