Recipes / Homemade mozzarella
Video coming soon
THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Homemade mozzarella
Milk and vinegar for a hands-on introduction to homemade cheese.
Approximate timing; adjust to your equipment.
Choose your servings, tick off your ingredients and let’s get cooking.
Some quantities or timings are approximate. See the notes below.
Ingredients
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch. The slider counts batches, rather than people. One batch uses 1.9 litres of milk; the yield depends on draining.
0 of 6 ingredients ticked
Step 1
Pour the milk into a saucepan over a medium-low heat.
Step 2
Warm to 46°C, checking with a food thermometer and stirring continuously so it heats evenly.
Step 3
Add the vinegar and stir for 30 seconds.
Step 4
Take off the heat, cover and leave for 5 minutes.
Step 5
Lift out the curds with a slotted spoon.
Step 6
Drain in a colander.
Step 7
Transfer the drained curds to a microwave-safe dish.
Step 8
Microwave for about 1 minute 30 seconds to 2 minutes, or until the curds reach 71°C.
Step 9
Wearing suitable gloves, knead the curds and squeeze out excess liquid.
Step 10
Keep kneading and stretching until smooth. If still grainy, microwave for another 30 seconds and repeat as needed.
Step 11
Shape into mozzarella and put in ice-cold water for 10 minutes.
Step 12
The mozzarella is ready to use.
Step 13
Use fresh, or freeze for 1 hour to make it easier to grate onto pizza.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
The original recipe
The yield depends on the milk and draining. The timing is approximate.
