Mozzarella Recipes

MOZZARELLA

Mozzarella image

Provided by Tyler Florence

Time 40m

Yield four 3-to-4-ounce balls

Number Of Ingredients 2

Ingredients

Kosher salt
12 ounces fresh mozzarella curd

Steps:

Heat a pot of water until very hot (160 degrees F to 170 degrees F). Add a generous amount of salt. Place a large bowl filled with ice water nearby. Put the curd in another large bowl; add enough hot water to cover the curd.
Let the curd soften, about 3 minutes, then gather it into a ball and hold it over the water; fold and pull it like taffy until elastic, about 5 minutes, dipping it back into the hot water if it gets stiff. Don't overwork the curd, as this will make your finished cheese rubbery. If the water cools too much, simply pour it off and add more of the hot water. When soft and smooth, divide the curd into 4 portions and form each into a ball.
Plunge the mozzarella balls into the bowl of ice water and let cool.
Slice and eat!
Serve the fresh cheese at room temperature. Refrigerate leftovers, covered with salted water, for up to 1 week.

HOMEMADE MOZZARELLA CHEESE

Homemade Mozzarella Cheese image

Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.

Provided by ChefJackie

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 12

Number Of Ingredients 5

Ingredients

¾ cup cool water, divided
1/4 teaspoon liquid rennet
1 ½ teaspoons citric acid
1 gallon raw milk
1 teaspoon salt

Steps:

Combine 1/4 cup water and rennet in a small bowl; mix well.
Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Cholesterol 32.5 mg, Fat 10.6 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 324.4 mg, Sugar 14.7 g

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