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Herb Mozzarella Cheese

Leslie Gibson
Fresh Homemade cheese recipe
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 4

Equipment

  • large pot
  • Microwave

Ingredients
  

  • 1 gallon Fresh Whole Milk
  • 1 1/2 tsp citric acid
  • 1/4 tsp liquid rennet single strength
  • 1/4 cup cold water
  • 1 tsp salt
  • 1 tbsp Fresh herb of choice

Instructions
 

  • 1. Dissolve Rennet in 1/4 cup cold water set aside
    2. Dissolve Citric acid with 1/2 cup water. Pour room temp milk into tall pot and pour citric acid into milk and mix quickly.
    3. Turn on the heat and slowly heat milk to 90 degrees Fahrenheit. The milk will start to separate into curds and whey. You can heat to 95 degrees if your milk is not separating.
    4. Turn the heat off and slowly mix in the rennet. stir all the way through the milk. Cover and leave undisturbed for 20-30 minutes. Make sure the curd is becoming more solid.
    5. Cut the curds in the pot into squares but do not stir or drain the whey.
    6. Turn the heat back on the pot and heat to 110 degrees. Stir gently.
    7. With a strainer remove the curd form the whey and place them in a microwave safe bowl.
    8. Put the bowl in the microwave for one minute. Remove and drain the whey. Add the salt and fresh herbs and stir.
    9. You will notice that the curds are melting together. place in the microwave and heat in 30 second stretches until the curds are totally melted together. Knead and Stretch the cheese with your hands and continue draining the whey. Mold into a ball until is is smooth and shiny.
Keyword Fresh Mozzarella Cheese, herb cheese