Making fresh Mozzarella using citric acid to acidify the milk compared to using a lactic starter culturetakes less time and also produces nice results.
Try to find NONhom*ogenized (cream on top) milk. If you cannot find NON hom*ogenized milk, use whole milk which has been pasteurized andhom*ogenized. DO NOT USE ULTRA PASTEURIZED MILK.
Make small batches before moving on to larger batches.
One gallon of milk will make 1-1.25 lbs. of mozzarella.
The following recipe is for one gallon (3.78 liters) of milk. Follow the usage rates for any ingredient you placeinto the milk listed on the ingredient. It is important that you use exactly 1.5 tsp of citric acid for every gallonmilk. This ratio achieves the targeted pH (5.2) which enables the curd stretching later in the process.
1. Dissolve 1.5 tsp (7.3ml) of citric acid into a ¼ cup (59ml) of clean warmedwater.
2. Pour this mixture into the milk using only 2-3 gentle strokes and proceed to slowly warm the milk to atemperature not lower or higher than 86-88f (30-31c). You will want to maintain this temperature until the curds are formed and you cut them.
4. Add the rennet (liquid or tablet should be first diluted into a smallamount of cool water). Stir for only 3 gentle strokes across your pot or pan. Use Vegetarian Microbial Rennet, and use 1/4 tablet or 1/4 teaspoon if using liquid Microbial Rennet.
5. Cover and leave to rest for 30-60minutes or until the milk is set and you have a clean break (when a knife or spoon is placed into the gel (curdmass), a clean wall is produced, much like what a soft Tofu would look like when cut.
6. Cut curds into approximately 1" cubes
7. Slowly heat the curds to 105F; then remove from heat; stir curds gently for 5 min.
8. Remove the curds from the water into a colander lined with cheesecloth; allow to drain for a few minutes; flip and press gently to drain further.
10. Put the curds onto a cutting board and cut into 1/8" thick slices.
11. While you are doing this; heat a pot of water (about a quart) to 170-180F
SALTING & STRETCHING
1. Heat your pot of water arange of 170-180F.
2. Put the curd slices into the water; and work back into a solid ball of curds with hands.
(we recommend wearing good rubber gloves for this step)
3.Using a slotted spoon or wooden spoon, pick up all or some of your heated curds and allow gravity to stretch the curd intomozzarella.
4. You can pull the curd a bit and stretch and form either one large mozzarella ball or smaller mozz balls.
Some like to allow the curd to stretch into long thick strands and braid them. You don’t want to handle the curdin your hands too long. A few minutes is plenty to manipulate the curd into the shape you like.
8. Then, place thestretched and shaped mozz into cool (50F) water for 5 minutes, and then into ice water for 15 minutes.
Wrap in plastic wrap and store in the refrigerator for up to a week.
You cans sprinkle a little salt on the Mozzarella to your taste.
Eat your fresh mozzarella within a week or so, or you can place your mozz balls into 70% olive oil/30%Safflower or Canola oil with or without some herbs, then into the fridge. This mixture of oil will keep the oilliquid as pure olive oil will partially solidify when cooled. If you use 100% olive oil, allow the partially solidifiedoil stored in the fridge to come to room temperature where the oil will become liquid again.
Enjoy!
-The CheeseMaker
FAQs
Adding citric acid to milk instantly adjusts the pH so that it's ready for rennet, in the case of mozzarella and burrata. In whole milk ricotta, the combination of acid and heat works to coagulate the curds without rennet.
How much citric acid for 1 gallon of milk? ›
It is important that you use exactly 1.5 tsp of citric acid for every gallon milk.
Can you add too much citric acid to cheese? ›
Add a bit more more citric acid solution if necessary. Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
Can you use citric acid instead of rennet in cheese making? ›
The lemon juice, vinegar and citric acid can coagulate the milk without rennet but frequently work best with hot milk. The use of rennet allows to separate the milk before the acidification of the milk is too high and helps form hard curds and can be used at moderate milk temperature for an extended time.
Why avoid citric acid in food? ›
This is created from black mold and can cause allergic reactions in some people. Manufacturers also use this versatile acid in food preservation. Although it is generally safe to use, people with sensitive skin or allergies may wish to avoid citric acid or use it in small quantities.
What cancels out citric acid? ›
You can use a strong base like NaOH (sodium hydroxide) to neutralize citric acid. If you do not have access to NaOH, something like sodium bicarbonate (baking soda) will also neutralize citric acid well. Q.
Is it worth making your own mozzarella? ›
Homemade mozzarella cheese is fresher and more flavorful than the stuff you buy in the store. It requires a few special materials and a bit of patience, but the end result is worth it.
What is the best milk to use to make mozzarella cheese? ›
Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
What happens if you add too much acid to milk? ›
Acidifying milk — essentially lowering its pH — causes the milk proteins, like casein, to unwind and unfold in a process known as protein denaturing. The unfolded proteins are then free to interact with each other and clump together in a way they could not do when they were properly folded.
When should you not use citric acid? ›
Damaged skin: Avoid applying citric acid to broken skin. It can be painful. Sensitive skin: Citric acid can cause skin irritation and make certain skin conditions worse. Use cautiously in people with sensitive skin.
You can replace citric acid with white vinegar or lemon juice. Use around 1/3rd of a cup of white vinegar, or around 1/3rd of a cup of lemon juice. You will get a mild to moderate flavor of the substitute acidifying agent.
What happens if you use too much citric acid? ›
Citric acid may be good for you, but in higher amounts may cause damage to your tooth enamel, digestive issues, allergic reactions, and interactions with medications. Most people do not need to supplement citric acid, though. Citric acid is a weak organic acid found in many foods.
How to use citric acid in cheese making? ›
Follow the usage rates for any ingredient you place into the milk listed on the ingredient. It is important that you use exactly 1.5 tsp of citric acid for every gallon milk. This ratio achieves the targeted pH (5.2) which enables the curd stretching later in the process.
What happens if you use too much rennet when making cheese? ›
Too much rennet was used or too much butterfat, left your cheese during the process. Rubbery cheese can happen when an excess amount of rennet is used, too much rennet equals a rubber ball, too little, soup!
Is mozzarella better with or without rennet? ›
If you're wondering does mozzarella cheese have Rennet, the answer is both yes and no. You can pick an animal-based or plant-based mozzarella. In contrast, rennet-free mozzarella cheese has a mild flavor and a soft texture ideal for creating panini or pizzas.
What does acid do to cheese? ›
Acid causes the casein molecules to partially unfold and link with each other. The interconnected micelles form a mesh-like structure that causes the milk to gel into a semisolid. Soft cheeses, such as cream cheese, coagulate slowly.
What is the anti caking agent in mozzarella cheese? ›
In addition, the use of potato starch alone and in conjunction with powdered cellulose has been shown to be more effective for free oil control. By treating with potato starch, functional properties of shredded Mozzarella cheese have been positively altered in a way which may increase acceptability by consumers.
What does citric acid do in dairy? ›
Acidulants in dairy foods
Adipic acid, for example, can improve the melting characteristics and texture of processed cheese and cheese foods. Citric acid and sodium citrate are also used in these products for emulsification, buffering, flavor enhancement and texture development.
How do you keep mozzarella cheese from hardening? ›
Wrap your loaf mozzarella in plastic wrap after you open it.
Loaf mozzarella usually comes vacuum packed. After you open up your cheese, wrap it back up with plastic wrap to make sure it doesn't come into contact with air and keep it from getting hard.
