Homemade Mozzarella

Total Time:
50 min
Prep:
30 min
Inactive:
15 min
Cook:
5 min

Yield:
1 pound
Level:
Intermediate

Ingredients
  • 1 1/2 pounds cheese curd
  • Boiling water, as needed
Directions

Paddle

Push the cheese curd through a china cap or large strainer several times, breaking it up into small pieces. Place the broken up cheese curd into a pan with warm water, enough to cover. Knead the curd with your hands. Pour out 75 percent of the water. With a paddle or wooden spoon, press the water and cheese mixture together. Stretch the mozzarella carefully. Pour in boiling water. Knead and stretch the cheese more. Pour 75 percent of water out and add back, boiling water. Repeat this process and ball up mozzarella to create a smooth top surface, tucking the other sides underneath.


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    September Farm Cheese sells cheese curd that you could use in this recipe. Their web site is www.septemberfarmcheese.com. Make this a family event and enjoy the fruits of your labor from this receipe. It's fun and tastes gooood.
    Gotta agree with Marie here (and i don't normally disagree with Paula...but), making mozzarella without rennet is...just wrong. Finding cheese curd is about as easy as finding rennet so you might as well get the good stuff.
    using cheese curd is kinda cheating a tad. but is fine if you can find it. however you can make is yourself, with whole milk, buttermilk(cultured)and rennet tablets/junket...you can order from net. sometimes stores have it by the puddings. you also can find many recipes on net for making cheese. mozzarella is tricky so start with ricotta, i use 1 quart whole milk. 1 pint butter milk...in a stainless steel pan add milks and heat on high stirring till warm and stop stirring till it reaches 175 f 180 f on a candy themometer, remove from heat...remove curds with a ladle with holes and put in cheese cloth hang to drain whey, when dripping stops...put in refrig. and you have 1 tub of ricotta cheese. hope this helps.
    You can make cheese curd using skim milk. The recipe and steps are listed in Alton Browns "Quick Cottage Cheese" recipe.
    I'm not actually rating this recipe, I'm just really curious as to where you can find curd. Does anyone have any good suggestions?
    Would have to be a real taste improvement to go through all this work.....
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    This recipe is featured in:

    Cheese Guide