Lipase– I also get this from New England Cheese Making Supply Company (I get the Mild Calf Lipase). There are many varieties of rennet available- tablets or regular strength rennet is ok too– but steer clear of the “Junket” stuff at the grocery store. Rennet– I get the organic vegetable rennet from New England Cheese Making Supply Company. Thermophilic Starter Culture– This is what will culture the milk. They have a huge selection of cheesemaking supplies! If you have already ventured into cheesemaking, you might already have these in your fridge or freezer.īy the way, New England Cheese Making Supply Company is one of my favorite places to get everything I need for making cheese. This from-scratch mozzarella technique requires that 3 ingredients be added to the milk. Homemade Mozzarella Cheese: About the Ingredients Make a bunch of fresh mozzarella when you’re swimming in milk and freeze it for the times when your animals are dry. When I’m drowning in milk, I make a double batch of homemade mozzarella cheese, which uses up 4 gallons of milk.Ĥ. If you have your own dairy animals, this is a really, really good thing. ( Here’s why raw milk is important to me, in case you were wondering.)ģ. However, I’m thinkin’ it’s still way better than the mozzarella made with totally pasteurized skim milk at the grocery store. However, during the stretching process, you will be dipping the curds in hot liquid which effects the ‘rawness’ a bit. You won’t be heating the milk or curds past 100 degrees with this recipe. Well, as raw as mozzarella cheese can be, I guess. The bargain-brand mozzarella you find at supermarkets pretty much tastes like cardboard to me… Of course, you can spring for a higher-quality brand, but expect to pay considerably more.Ģ. It taste sooo much better than the stuff at the store. Here are my top 4 reasons for why you should make homemade mozzarella cheese:ġ. So, why go to all the trouble of making mozzarella at home?
It’s full of from-scratch cooking tips and videos for making homemade bread, cheesemaking, sausage-making, and more. ?īy the way, if you want to watch me make some homemade mozzarella cheese and other awesome from-scratch recipes, check out my Heritage Cooking Crash Course. Trust me, I have a crazy-busy life, and I wouldn’t be choosing the option that takes longer unless I thought it was worth it. Now, before you say “ No way!”, keep in mind that you don’t have to be in the kitchen all day- there are just a lot of waiting periods– so if you have a timer that you can carry with you, you can definitely still head outside to work in the garden or barn during the cheesemaking process. This homemade mozzarella cheese recipe basically takes all day, from start-to-finish. And the microwave recipes are quick, but the thought of using a microwave on beautiful raw milk makes me cringe… How Long Does It Take to Make Homemade Mozzarella Cheese? I’ve tried the citric-acid recipes, but I never cared for the results (it would always release a lot of whey on my pizza, and leave me with soggy crust…). There are a million-and-one mozzarella recipes out there, including ones that use microwaves and citric acid as short-cuts.īut, I have personally settled on this traditional-style method for fresh mozzarella because it consistently gives me an end result with good taste and good texture. BUT, I have had considerable success with homemade mozzarella cheese (and having a milk cow gives me plenty of milk to practice with…). I don’t consider myself to be an expert cheesemaker, by any means. I’ve been promising ya’ll a from-scratch mozzarella recipe for a while now and it’s finally here! I’ll show you the ingredients and cheesemaking equipment you need as well as a picture tutorial and recipe for making the best tasting fresh mozzarella cheese. I have personally found that it consistently gives me a good tasting and great texture homemade cheese. This recipe is for a traditional-style method for making homemade mozzarella cheese.
Learn how to make mozzarella cheese at home.