30 Minute Homemade Fresh Mozzarella Cheese

I understand that making

cheese

seems pretty extra, but making the beloved

fresh

mozzarella

, also known as buffalo

mozzarella

, requires four ingredients in 30

minute

s. Yes, that's right,

fresh

mozzarella is easily my favorite

cheese

right up there with gouda because you know gouda is good anyway. when I say fresh mozzarella, also known as buffalo mozzarella, which by the way, buffalo mozzarella is technically made with buffalo milk, but you know it's not easier to find something like that, but what I'm talking about is the delicious soft cheese which is so beautiful. tender and milky and you know the kind of thing that goes with a good fresh tomato with some freshly cut basil a healthy shot of olive oil you know the stuff, I'd say more, but this already seems like a good seller, so let's do it this, okay? true, wait your horses a second psa your batch of mozzarella has a lot to do with the milk you choose please do not use any dairy alternative no, you cannot use almond milk you need whole milk that is not ultra pasteurized, it is fine if it is pasteurized just not ultra pasteurized, the milk I used was low temperature pasteurized and non-homogenized raw milk is also a great option.

Okay, now we're going to get started, so first thing we're going to stir to dissolve 1.5 teaspoons or eight grams of granules. Citric acid in a cup or 250 milliliters of water. You can buy it at many stores, including health food stores, or you can click the link in my description. Make sure it dissolves completely and then you will mix in half a teaspoon or three. grams of liquid rennet with a quarter cup or 60 milliliters of water, same purchasing scenario as before, the link for this is in my description, okay, now with a gallon or 3.7 liters of cold milk in a pot large, let's stir vigorously. our citric acid to make sure it disperses evenly, trust me.

I did a little bit of opsis here and make sure it builds up as you add this. Now you will heat the milk over medium-low heat stirring occasionally until it reaches 90 degrees fahrenheit or 32 degrees celsius immediately remove the milk from the heat and while stirring you will pour in the rennet mixture as soon as it runs and start beating the milk while stirring, immediately start counting to 25 and obviously don't stop stirring, you want to stir the whole time, what you're trying to do is disperse that red end in there and stop as soon as you get to the 25 second mark, then add a cap now just as a note if you stir it too. long after you add the rennet, what will happen is that you are going to break up the curds as it forms, it will become cloudy, that's not necessarily a bad thing, you can still make mozzarella with it, you're just stirring it enough to incorporate everything completely . before the curd starts to form anyway so let this bad boy let it sit for five

minute

s and then after five minutes there should be solid curd floating on top and when you gently tilt the pot, you will be able to see that there is a clear separation of the curd along the way, if it is still a little brittle you can let it sit for another five minutes, okay so we are almost there, now you are just going to cut the curd in a raster pattern crossed using a long knife, making sure to go. to the bottom of the pot, you just know, be careful not to scratch it, I clearly struggled here with the curd, you know, trying to escape from me, but you know you get the point now, once you've done that, just place your pot .

Return it to medium-low heat and continue heating it, stirring occasionally very, very gently. You don't want to break up the curds too much at this point and will heat it until it reaches 105 degrees Fahrenheit or 40 degrees Celsius. then remove it from the heat and let it sit for another five minutes, then remove the curd with a slotted spoon or a ladle or whatever you have and place it in a colander to allow it to drain for a hot second, not too long as maybe. 15 seconds and then gently squeeze some of the excess whey into the curd.

You don't need to squeeze it all out, you're just taking out the excess. Now we have a ready-made curd that simply needs to be heated sufficiently. to make it malleable enough to stretch and shape, that's all, first start by seasoning the liquid you left in the pot, also known as whey, with 1 tablespoon or 10 grams of kosher salt, now we can heat it in two ways. You can heat a small pot of seasoned whey to 180 degrees Fahrenheit or 82 degrees Celsius and then simply pour it over the curd in a bowl enough to cover it and let it sit for 15 to 20 seconds or you can simply place the curd in a bowl with a little of season on top and microwave at 15 second intervals.

I know that will seem like sacrilege to many, so you know, choose your own adventure. I'm not going to shoot myself in the foot. Also a side note if this is so. It's too hot for your hands and you don't have asbestos hands like me, so you can use food-safe dish gloves, you know, to protect your skin and all that. Now, once the cheese is soft and pliable, scoop up the curds and separate them. your hands and let gravity pull it down, fold it over itself and repeat this folding and stretching until it is smooth and a uniform dough.

This will take only four to six folds, no more than a minute. Now if your curd gets too cold to form then you can just reheat the bad boy, it really is as simple as that now, once you're done you'll be ready to shape the mozzarella, take your curd and press a segment between your fingers in a C shape and once you have the size you want simply remove that bad boy and place it in a container filled with room temperature, make sure the serum covers the entire ball. Another way to shape it would be to do this essentially the same thing, but instead.

To push it through your fingers, you would take a saddle you want to cut and then fold the bottom over on itself over and over until you get a taut ball, then you would just close the bottom and yeah, that's it, repeat this process with the rest of your mozzarella curds, making them as large or as small as you like and then simply let these delights sit at that room temperature for about 15 to 20 minutes before serving. I feel like it's much better to eat them within a few hours in the room. temperature, but if you want to store them, once they've sat in your waste solution, you can wrap them in plastic wrap individually and put them in the refrigerator and they'll last for three to four days and that's it You've done it, you made mozzarella, there's nothing very sophisticated here, well, you know, except maybe the additional material, okay, guys, and that's fresh

homemade

mozzarella.

It takes 30 minutes. I was really surprised how easy it was. I feel like I say that a lot, I really, really say it a lot, but that's the truth of a lot of these things that you can do at home and it's a million times better when you do it and you know. I can only tell you over and over again until you actually do it and then you can see for yourself that it's true. Also just a quick shout out and thanks for all the support on my Beef Wellington video. It's working great. I am very grateful. thank you everyone everyone is fine as long as you support me you guys are good subscribe as always shameless self connected check me out on instagram twitter links are in the description but anyway if you enjoyed this video or learned something, leave a like, subscribe and I'll do it.

See you in the next video oh look, I did it this time.