Guys, guys! Do you know that mozzarella cheese can be made under 30 minutes, at home, from scratch? I always thought cheese making was some sort of a complex chemical process that doesn’t involve me. But a little Research told me that cheese making or atleast fresh mozarella cheese making can be quite easy as making ricotta. Okay Ricotta is milk + citric acid + boiling and draining. Same stuff with what you make rasgulla with. Sounds familiar?
So, without much ado, let’s make fresh mozzarella from scratch and have a good autumn evening. Here is what you need:
Milk: 1 gallon
Citric Acid: 1tsp
Rennet Tablet: 1/4th
Cheese Salt: 2tsp
A big pot
A food thermometer
A slotted spoon for scooping.
In a large pot, heat milk with a thermometer. Sprinkle citric acid and heat it it to 90 degrees on medium. Meanwhile, dissolve rennet tablet in 1/4th cup of cool water.
When you see the milk has reached 90 degrees, turn off heat, mix in the dissolved rennet and let it sit for about 20 minutes.
Now, cut the curd in a grid pattern and place the curd in a microwaveable bowl. try to leave behind as much whey as possible.
Microwave for 35-40 seconds in 3 batches, with discarding whey each time.
Now, pull your cheese with your hand and fold and knead until its shiny.
Dip it in cold water for about 1 minute and voila. You home made mozzarella is ready to be enjoyed.