The thought of making your own cheese can be a very intimidating one, transforming something as basic as milk from a liquid state into soft, stringy delicious cheese seems almost like a miracle!
Though not one of the easiest types of cheeses to make, it is definitely the tastiest out of all the beginner cheese making recipes I've encountered.
Mozzarella can be made the "quick way" (which is the recipe I'm using) using citric acid to speed up the curdling action. Or the traditional, culture only way which produces a MUCH better flavor and texture.
Unfortunately it requires more specialty ingredients and a pH meter to get it perfect!
Here are the ingredients you will need:
1 Gallon of Milk
It can be Raw or Pasteurized, Whole or part-skim.
1/2 tbsp. of Citric Acid diluted in 1/8 C. cold non-chlorinated water
1/4 tsp. of Rennet diluted in 1/8 C. cold non-chlorinated water
18% Brine solution
for the brine, weigh your water in grams and dissolve 18% of salt by weight for example 100gr of water to 18gr of salt.
Make sure its non-iodized salt!!
Here is the video to follow along step by step:
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