Mozzarella Cheese Slices

Homemade Mozzarella Cheese Recipe

Ingredients:

• 1 gallon whole milk (preferably raw or non-UHT pasteurized)
• 1 1/4 teaspoons citric acid, dissolved in 1/4 cup cool water
• 1/4 teaspoon liquid rennet, dissolved in 1/4 cup cool water (or 1/4 rennet tablet)
• 1 teaspoon salt
• Cold water and ice for cooling
• Cheesecloth (optional)

Instructions:

1. Prepare the Milk:
   • Pour the milk into a large, non-reactive pot (like stainless steel).
   • Slowly heat the milk to 90°F (32°C), stirring occasionally to prevent it from scorching. Use a kitchen thermometer to monitor the temperature.
2. Add Citric Acid:
   • Once the milk reaches 90°F, remove it from the heat and stir in the citric acid solution. The milk will start to curdle.
3. Add Rennet:
   • Stir in the dissolved rennet solution gently for about 30 seconds. Cover the pot and let the mixture sit undisturbed for 5-10 minutes.
   • The milk should turn into a gel-like consistency and separate into curds (solid) and whey (liquid).
4. Cut the Curds:
   • Once the curds are firm, use a long knife to cut them into small cubes, about 1/2 inch (1.3 cm) across.
   • Let the curds rest for about 5 minutes to firm up.
5. Heat and Stir the Curds:
   • Slowly heat the curds to 105°F (40°C) while stirring gently. The curds will shrink and release more whey. Stir for about 5-10 minutes, then remove from heat.
6. Drain the Curds:
   • Pour the curds into a colander lined with cheesecloth to drain the whey. You can save the whey for other recipes if desired.
   • Gently press the curds with your hands to remove more whey, but be careful not to overwork them.
7. Stretch the Cheese:
   • Heat a pot of water to about 170°F (77°C) and submerge the curds in the hot water for a few seconds to soften.
   • Wear clean, heat-resistant gloves, and begin stretching the curds. Stretch and fold the cheese repeatedly until it’s smooth and elastic.
   • Sprinkle in the salt and continue stretching until well incorporated.
8. Shape and Cool the Cheese:
   • Shape the mozzarella into a log or a ball, then transfer it into an ice water bath to cool and set.
   • Let it sit for about 10-15 minutes to firm up.
9. Slice the Mozzarella:
   • Once the cheese has cooled and set, remove it from the water and pat it dry.
   • Use a sharp knife or cheese slicer to cut it into thin slices.

Tips:

• Storage: Store the mozzarella slices in an airtight container in the refrigerator for up to 1 week. You can store them in the whey or a light brine to keep them moist.
• Quick Melt: For a meltier mozzarella, microwave the cheese for a few seconds after stretching to enhance its softness.

Nutritional Information (per slice, 1 oz):

• Calories: ~80 kcal
• Protein: ~6g
• Fat: ~6g
• Carbohydrates: 0g
• Calcium: ~15% of daily value

These Homemade Mozzarella Cheese Slices are fresh, delicious, and perfect for topping pizzas, sandwiches, or caprese salads!