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Learn to make delicous homemade mozzarella cheese at home with this easy recipe.
1 gallon DairyPure Whole Milk
1 ¼ cup water
1 ½ tsp citric acid
¼ tsp liquid rennet
1 tsp kosher salt
- In a bowl or liquid measuring cup, measure out 1 cup of water and stir in the citric acid until dissolved. Measure out ¼ cup of water in a separate bowl, and stir rennet into the bowl until dissolved.
- Pour 1 gallon of DairyPure Whole Milk into a large (5-quart) non-reactive pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90 degrees F, stirring gently.
- Remove the pot from the heat and gently stir in the rennet solution for 30 seconds. Stop stirring, cover the pot, and let it sit undisturbed for five minutes.
- After five minutes, the milk should have set. If the mixture is still liquid, let sit for another five minutes. Once the milk has set, cut gently into a grid pattern creating uniform curds using a sharp knife.
- Place the pot back on the stove over medium heat and warm the curds to 105 degrees F. Stir slowly as the curds warm, but do not break them up too much.
- Remove the pan from the heat and continue stirring gently for about five minutes, until the curds clump together and separate from the yellow whey.
- Ladle the curds into a microwave-safe bowl using a slotted spoon, and reserve the liquid whey. Microwave the curds for one minute. Wearing rubber gloves, fold the curds over themselves a few times to clump together.
- Microwave the curds again for 30 seconds and check their internal temperature with a thermometer. If the temperature has reached 135 degrees F, continue folding and stretching curds as if making a dough. If not, continue microwaving the mixture in 30-second increments until they reach 135 degrees F.
- Sprinkle the salt over the cheese and squish with fingers to incorporate into the mixture. Using both hands, stretch and fold the curds individually until they begin to tighten, become firm, and look glossy and smooth. Once they have reached this consistency, you can shape them into large mozzarella balls or small bocconcini.
- Mozzarella can be used immediately or kept refrigerated up to a week. To refrigerate, mix liquid whey with one teaspoon of salt and pour over the mozzarella in a small container. Cover.