Mozzarella cheese slices

Instructions

Step 1: Prepare the Milk

1. Heat the Milk: Pour the milk into a large pot and heat it slowly over medium heat. Stir occasionally to prevent scorching. Heat the milk to about 85°F (29°C).
2. Add Citric Acid: Once the milk reaches the target temperature, stir in the dissolved citric acid. This will help acidify the milk and prepare it for curd formation.

Step 2: Curd Formation

1. Add Rennet: Remove the pot from the heat and add the rennet, stirring gently for about 30 seconds. Then, stop stirring and let the mixture sit undisturbed for about 5-10 minutes until curds form.
2. Check for Curds: After the resting period, you should see a clean break in the curd when you insert a knife. If it’s not set, let it sit for a few more minutes.

Step 3: Cut and Cook the Curds

1. Cut the Curds: Using a long knife, cut the curds into 1-inch cubes. Let them sit for about 5 minutes to firm up.
2. Cook the Curds: Slowly heat the curds to 105°F (40°C) over low heat, stirring gently to encourage them to release whey. Once they reach the temperature, maintain it for about 5 minutes.

Step 4: Drain the Curds

1. Drain the Whey: Line a colander with cheesecloth or a fine mesh strainer and pour the curds into it, allowing the whey to drain away.
2. Rinse with Cold Water: Rinse the curds with cool water to stop the cooking process and remove any remaining whey. Gather the cheesecloth and gently squeeze to remove excess moisture.

Step 5: Stretch the Cheese

1. Knead and Stretch: Place the curds into a bowl and sprinkle with salt. Using your hands (you may want to wear rubber gloves to protect from heat), knead and stretch the curds. Heat the curds in the microwave for 30 seconds to make them pliable, then stretch and fold them over themselves. Repeat this process until the cheese is smooth and elastic.

Step 6: Shape and Cool

1. Form the Cheese: Shape the cheese into a ball or log, depending on your preference. For slices, you can form it into a log shape.
2. Chill in Ice Water: Place the shaped cheese into a bowl of ice water to cool and firm up.

Step 7: Slice and Enjoy

1. Slice the Mozzarella: Once cooled, you can slice the mozzarella into rounds or any shape you desire.
2. Store: Store the mozzarella slices in a container with some whey or a light brine to keep them fresh. They can be refrigerated for up to a week.

Tips for Success

• Use High-Quality Milk: The better the milk, the better the cheese. Look for whole milk with no additives for the best results.
• Watch the Temperature: Accurate temperature control is crucial throughout the process. A good thermometer will help you achieve consistent results.
• Practice Makes Perfect: Don’t be discouraged if your first batch isn’t perfect. Making cheese is an art, and with practice, you’ll improve your technique.

Conclusion

Making your own mozzarella cheese slices at home is a rewarding experience that brings a taste of Italy to your kitchen. With just a few simple ingredients and some patience, you can create delicious, fresh mozzarella that’s perfect for pizzas, salads, sandwiches, and more. So roll up your sleeves, gather your ingredients, and enjoy the process of crafting this beloved cheese from scratch. Your taste buds will thank you!

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