Hand Made Mozzarella

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Knowing how to make your own mozzarella is a dangerous thing.

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 6.65 gals whole milk
 23 drops rennet
 2 tbsp salt

Directions
1

Bring the milk to a temperature of 96.8F (36°C)

2

Add the rennet and leave to curdle for about 3 and 1/2 - 4 hours

3

The result is what we call Cagliata (it is practically a big lump of solid cheese) that is cut in various pieces and then it is kneaded and manipulated in boiling water to give it the final desired shape (examples: small bocconcini or bites, big mozzarella, a treccia or braid, the nodini or knots, and more).

Ingredients

Ingredients
 6.65 gals whole milk
 23 drops rennet
 2 tbsp salt

Directions

Directions
1

Bring the milk to a temperature of 96.8F (36°C)

2

Add the rennet and leave to curdle for about 3 and 1/2 - 4 hours

3

The result is what we call Cagliata (it is practically a big lump of solid cheese) that is cut in various pieces and then it is kneaded and manipulated in boiling water to give it the final desired shape (examples: small bocconcini or bites, big mozzarella, a treccia or braid, the nodini or knots, and more).

Hand Made Mozzarella

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