My mom and I made fresh homemade mozzarella cheese together, followed by a pulled pork pizza recipe utilizing it. She makes it quite frequently but it was my first time learning from her.
Homemade Mozzarella Recipe
Ingredients
15L Whole Milk
1/4 tsp Mesophilic Culture
1/4 tsp Thermophilic Culture
3/4 tsp Rennet
1/2 cup Cool Distilled Water
Tools
2 Large Pots
Thermometer
Rubber Gloves
Large Colander
Cheesecloth
Instructions
Add 15 L of milk to double-boiler water bath.
Stir in a figure 8 motion, while heating slowly over low heat. After it reaches 30 degrees, turn heat off.
Sprinkle 1/4 tsp Meso culture and 1/4 tsp Thermo culture on top. Let it sit for a few minutes until dissolved.
Stir gently top to bottom for 1 minute. Then, cover and rest for 40 minutes.
Add liquid rennet (3/4 tsp mixed with 1/2 cup cool distilled water) to pot and stir for 2-3 minutes, top to bottom. Then, cover and leave in pot for 45 minutes.
Look for "clean break" and cut into 1/2" pieces. Then, let rest for 5 minutes.
Slowly raise heat from 30 degrees to 39 degrees over 45 minutes. Then, turn off heat and let rest for 30 minutes.
Pour into cheesecloth lined colander, reserving the whey. Wrap the cheese-curds in the cheesecloth. Then, place lid on top and flip every 20 minutes, 4 times.
Let sit on counter for 30 minutes.
Slice into 4 quarters when ready to stretch.
Stretching the Mozzarella
Fill sterilized sink with hot water and add slices of mozzarella (1/8" thick), doing one quarter of the batch at a time.
Let the slices soften, then mold together, forming a large mozzarella ball. Each quarter will produce one mozzarella ball, so you will have 4 at the end of the process.
Add to bowls and let cool. Then, add to saltwater brine for 4 hours.
Place in fridge overnight to dry.
Then, they are ready to eat!
1 фев 2023
