OK, mozzarella has been abused over the years for all the right reasons…pizza! That delightful stringy nature of melted mozzarella is just a joy, however there is far more to this nutritious, protein dense form of cheese than we give it credit for.
Mozzarella in the packet is just great, get it from any supermarket, cut open the top and pour out the whey/liquid, slice the cheese into chucks or slithers and add to a salad and you have a healthful winner.
HOWEVER, if you haven’t tried real fresh mozzarella, then frankly you’re missing out, oh and there’s a lesson on how that all important whey protein we all know and love is made… win win.
Follow these directions (courtesy of livingtraditionally.com) to make mozzarella at home:
- 3/4 teaspoon citric acid, dissolved in 1/2 cup of cold water
- 1/4 rennet tablet, dissolved in 1/8 cup of cold water
- 1/2 gallon whole milk.
- 1/2 teaspoon sea salt
- Kitchen thermometer
- Heat milk over medium heat, add citric acid/ water mixture and stir gently until it reaches 90 F
- Remove pot from heat, gradually and gently stir in the rennet solution using an up and down motion with a slotted spoon
- Cover and let rest for 5 mins until it resembles a custard consistency
- Once the cheese curds have set into a custard like consistency, cut a cross- hatch pattern into it with a knife
- Now cook the curds to 105 degrees and drain the liquid whey (this is how whey protein is made)
- Once cooked and drained, heat them until they become stretchy
- Apply the stretch test… stretch the cheese, if it tears then gradually heat a little more and fold in the salt. Livingtraditionally.com explain that the more you fold the cheese the more stringy it becomes
- You can tear off chunks and roll into balls, or enjoy however you like
Livingtraditionally.com, (2014). You’ll never go back to store-bought Mozzarella once you try this easy homemade 30 Minute Recipe. Retrieved 28th May, 2015, from http://livingtraditionally.com/make-thirty-minute-mozzarella-1/