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How To Make Mozzarella

Posted: 04/10/2012 10:22 am

We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!
Read on below for her step-by-step tutorial (and recipe!) for making delicious mozzarella at home.

homemade mozzarella-- Kristy

I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen without rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can. 

I'm showing you how I've successfully made mozzarella but if you have any tips, or favorite sources for supplies, I hope you'll share them in the comments section. 

Mozzarella

Makes 1 large or 2 small mozzarella balls

1/4 rennet enzyme tablet
1/4 cup cold filtered water (to mix with the rennet)
1 1/2 teaspoon citric acid
1 cup cold filtered water (to mix with the citric acid)
1 gallon whole milk (non-homogenized is best)
Salt to taste

See the full recipe (and save it and print it) here.

Make The Curd
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First you have to make the curd. Start by dissolving rennet (on the left) and citric acid (on the right) in water. I prefer the rennet tablets over the liquid rennet. You can order these ingredients from Dairy Connection or The Cheesemaker. We also found this kit which has enough supplies to make four batches of cheese.

Photos by James Ransom 

 

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