Mozzarella is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Learn the recipe of Mozzarella chesse by vahchef.
- Add vinegar to cold milk. Mix well. Slowly heat milk to 88 degrees F. Add liquid rennet stirring in while adding. Let set at 88 degrees F for 15 minutes or until curd has formed.
- Cut curds into 1/2 inch cubes. Let set at 88 degrees F for another 15 minutes. Heat curds and whey up to 98 to 100 degrees F very slowly over a period of about 20 minutes. Stir gently a few times to keep curds from matting together. Let set for 10 minutes.
- Drain off whey through cheese cloth set in a colander. Hang curds to drain for 1 hour. Heat a large pot of water to 170 degrees F. Cut curds into 1/2 inch cubes. Put a handful of curds into a clean bowl that can withstand the heat and cover with the hot water. Knead curds with 2 wooden spoons. As water gets milky, replace with new.
- As water cools, curds can be kneaded with hands. Continue kneading and stretching cheese until it is elastic and shiny. Form cheese into balls, sealing any cracks. Drop into a bowl filled with ice water brine solution and leave in solution for an hour. Remove from water, pat dry and refrigerate or freeze until ready to use.