How to Make Buffalo Mozzarella Cheese

Who does not love mozzarella cheese? It is great to eat on its own or with a little basil, vinegar, oil and tomato. We melt it on our sandwiches and use it on our pasta. Fresh mozzarella does cost a pretty penny though but you can make your own fresh buffalo mozzarella at home in 30 minutes or less.

Things You'll Need

• Non-reactive pot
• Thermometer
• Mesh strainer
• Large glass bowl
• Microwave
• Spoon
• 1/2 rennet tablet
• 1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
• 1 gallon milk (2%, 1%, or skim)
• 2 teaspoons citric acid
• Salt, optional

Instructions

Making Buffalo Mozzarella

1. Crush the rennet tablet into a fine powder and add to the water so it dissolves.

2. Place your non-reactive pot on the stove and pour in your milk.

3. Turn the stove to medium high heat and sprinkle the citric acid over the milk and stir several times.

4. Place your thermometer into the milk and heat it 88 degrees. At this temperature the milk will begin to curdle.

5. Add the water and rennet solution and continue to slowly stir the entire mixture every few minutes until your thermometer reaches 105 degrees. Turn off the heat. Large curbs will soon appear and separate from the whey (that is the clear and somewhat greenish tinted liquid).

6. Using the strainer remove the curd and place into your glass bowl.

7. Using your hands press down onto the curds using gentle pressure and pour off as much of the whey as you can.

8. Using your microwave, place the curbs on high for 1 minute. Drain off the whey and using a spoon form the curds into a ball until cool.

9. Place back into the microwave on high for 35 seconds and drain off the whey and rework into a ball until cool and repeat.

10. Turn your stove on to medium heat and replace the whey and using your thermometer heat it to 175 degrees.

11. Knead the cheese like you are kneading bread dough and continue until it is smooth. When the cheese reaches the ability to be stretched like taffy you are done. You may add salt here when you are kneading and stretching.Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.

Tips & Warnings

• When you are about to remove the curd if the solution is still too much liquid allow it to set several more minutes.

• If the cheese is not easily stretched or breaks easily dip it into the whey to warm it up and make it more pliable. Form it into a rope and fold and knead and dip in the whey as many times as needed.

• When the cheese is smooth and shiny it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.

• Citric acid and rennet are available through mail order, some pharmacies or health food stores.

• When working with chemicals and hot liquid take the utmost care to not splash or rub your eyes with your hands.