Mozarella Homemade Recipes

try this recipe and make your own mozarella at home

Making mozzarella at home seems very intimidating, but if you have two or three specific products, you really wouldn’t believe how easy it is. And once you give it a try, you’ll want to make mozzarella like crazy for everything from appetizers to pizzas to panini to…well, to just slicing off chunks and scarfing it down. WHAT YOU’LL NEED A gallon of whole milk. 1 1/2 teaspoons of citric acid powder. This can be in the form of loose powder or tablets like these. 1/4 teaspoon liquid vegetable rennet combined with 1 cup of water. You can also use 1/4 of a vegetable rennet tablet; just crush it and dissolve it in a cup of water. And 1 to 2 teaspoons of kosher salt, according to taste. HOW TO MAKE IT 1. Sprinkle the citric acid powder (crush tablets if using) into a cool, empty, large non-reactive stockpot. Pour 1/4 cup water over it and stir it to dissolve. 2. Pour the milk into the citric acid solution and stir it to combine. 3. Put the pot over medium-low heat and heat it to 90 degrees (use an instant read thermometer.) You may notice the milk beginning to curdle, but this is a good thing! 4. When the milk reaches 90 degrees, remove the pan from the burner and pour in the rennet mixed with water. 5. Stir the mixture with a gentle, circular up and down motion for about 30 seconds, then use the spoon to stop the motion of the milk so it will “be still.” 6. Place the lid on the pot and walk away and live your life for exactly five minutes. Don’t touch the pan! After five minutes, the mixture should resemble a very soft custard. It really was fun to stick our (very clean; don’t worry) hands in there and feel the consistency. A lot happened in those five minutes! It definitely firms up in a mass, but is still very, very delicate and loose. WANT TO KNOW MORE? for further information and other ideas, download this now and grab what you want. please enjoy this application and give us any feedback.