MOZZARELLA CHEESE INGREDIENTS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE MOZZARELLA CHEESE RECIPE | ALLRECIPES



Homemade Mozzarella Cheese Recipe | Allrecipes image

Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.

Provided by ChefJackie

Categories     World Cuisine    European    Italian

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 3 balls

Number Of Ingredients 5

¾ cup cool water, divided
1/4 teaspoon liquid rennet
1?½ teaspoons citric acid
1 gallon raw milk
1 teaspoon salt

Steps:

  • Combine 1/4 cup water and rennet in a small bowl; mix well.
  • Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
  • Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
  • Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
  • Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
  • Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
  • Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
  • Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
  • Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

Nutrition Facts : Calories 195.2 calories, CarbohydrateContent 15 g, CholesterolContent 32.5 mg, FatContent 10.6 g, ProteinContent 10.5 g, SaturatedFatContent 6.1 g, SodiumContent 324.4 mg, SugarContent 14.7 g

RECIPE: TRADITIONAL MOZZARELLA CHEESE - CULTURES FOR HEALTH



Recipe: Traditional Mozzarella Cheese - Cultures for Health image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 16

2 gallons
cow or goat milk (raw or pasteurized, but NOT ultra-pasteurized)<
Thermophilic culture (choose one):
Rennet (choose one):
16-ounces kosher salt (optional, for brine)

Steps:

  • In large pot, heat milk over medium low heat to 90°F, stirring frequently.
  • When milk is at 90°F, add culture, stir well, cover, and allow to ferment for 45 minutes.
  • After 45 minutes, check temperature again. It should still be at 87° to 90°F. Stir well to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
  • Allow the cheese to set for 60 to 90 minutes, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
  • Using a long knife, cut the curds into 1/2-inch cubes and allow to set for 20 minutes. Do not stir.
  • Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink. Once the curds are at 100°F, turn off the heat and allow to set for 5 minutes.
  • Drain the whey from the curds, preserving the whey for other recipes (if desired).
  • Fill your sink with 110° to 120°F water, and set the pot containing the curds into the sink. Allow to set at this temperature for 2 to 3 hours. Every 30 minutes, use your hands to press the whey from the curds and flip the curds over. At the end of 2 to 3 hours, you should have a firm cake of curds.
  • Cut the curds into four equal pieces; these will be your balls of mozzarella. Set three of the pieces aside, and put on your gloves.
  • Heat water to between 170° and 190°F. Pour the water over the first piece of mozzarella, working it with your hands until it is smooth, shiny, and stretchy. Work quickly! The water is hot and you can burn your hands even through gloves. When the cheese is nice and stretchy, form into a ball and place in a bowl of cold water to firm up. Continue with the other three pieces.

More about "mozzarella cheese ingredients recipes"

RECIPE: TRADITIONAL MOZZARELLA CHEESE - CULTURES FOR HEALTH
From culturesforhealth.com
  • Heat water to between 170° and 190°F. Pour the water over the first piece of mozzarella, working it with your hands until it is smooth, shiny, and stretchy. Work quickly! The water is hot and you can burn your hands even through gloves. When the cheese is nice and stretchy, form into a ball and place in a bowl of cold water to firm up. Continue with the other three pieces.
See details


MARINATED MOZZARELLA RECIPE: HOW TO MAKE IT
I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 203 calories per serving
  • In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.
See details


MOZZARELLA STICKS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 40 minutes
Category appetizer
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
See details


MOZZARELLA STICKS RECIPE - FOOD.COM
At the request of my lovely 12 year old daughter, I am posting these, one of her favorite foods. We searched for a recipe together and ended up adapting one to suit our tastes. Enjoy!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 182.7 per serving
  • Serve with sauce for dipping.
See details


MOZZARELLA MACARONI AND CHEESE RECIPE - BETTYCROCKER.COM
This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.
From bettycrocker.com
Reviews 3.5
Total Time 30 minutes
Calories 570 per serving
  • Serve with additional basil leaves if desired.
See details


HOW TO MAKE MOZZARELLA CHEESE | ALLRECIPES
Directions: 1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot. 2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside. 3. Use non-super cold milk (let it sit out for a little so it isn't refrigerator-cold. I don't know why, it just works... 4. ...
From allrecipes.com
See details


HOMEMADE MOZZARELLA CHEESE (ONLY 2 INGREDIENTS!) : 9 STEPS ...
Step 1: Ingredients and Tools. Ingredients: Half-Gallon of Raw (unpasteurized) milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk (1.89L) 7 Tbsp. white distilled vinegar (105ml) 1/8 to 1/4 tsp cheese salt, flaky sea salt, or kosher salt (not iodized table salt) (OPTIONAL) Water for soaking.
From instructables.com
See details


MOZZARELLA RECIPES - GREAT ITALIAN CHEFS
Mozzarella is a fresh white cheese originating from the region of Campania in Italy. It is classed as a pasta filata (spun paste) cheese and has a soft, creamy texture which holds its shape when raw but melts particularly enticingly when cooked. Unlike most cheeses, mozzarella it is not aged and is best eaten fresh.
From greatitalianchefs.com
See details


50 MOZZARELLA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
See details


RECIPES WITH MOZZARELLA CHEESE | TASTE OF HOME
From tasteofhome.com
See details


25+ FRESH MOZZARELLA CHEESE RECIPES | EATINGWELL
Jul 02, 2020 · Fresh mozzarella is a tasty addition to any recipe and these side and main dishes are no exception. Whether it's used in a classic combo like tomatoes and basil or paired with something unexpected like salmon, these mozzarella recipes are delicious. Recipes like Mozzarella, Basil & Zucchini Frittata and Hasselback Caprese Chicken are tasty, fresh and highlight a yummy cheese.
From eatingwell.com
See details


MOZZARELLA CHEESE - THE SPRUCE EATS
Jul 20, 2021 · Place the glass bowl with the curds into a microwave and cook for 1 minute on high. Remove from the microwave and press with a spoon (do not use your hands as the cheese will be too hot) to squeeze out any more whey. Keep pressing until the cheese starts to cool. After just one round in the microwave, the cheese will already start to smoothen ...
From thespruceeats.com
See details


30 FRESH MOZZARELLA RECIPES - INSANELY GOOD
May 25, 2021 · 7. 30-Minute Mozzarella Chicken. Not only does mozzarella melt beautifully, but it looks terrific when it bubbles and turns golden. In this dish, you’ll heat crushed tomatoes with softened onions and garlic, along with Italian seasoning, red pepper flakes, basil, and pesto, for a quick but powerful tomato sauce.
From insanelygoodrecipes.com
See details


MOZZARELLA CHEESE RECIPE : RECIPE - GOURMETSLEUTH
Start this cheese in the evening. Maintain the milk at 90^F in a double boiler. Mix the buttermilk and yogurt separately with a little of the milk to remove lumps, then blend into the rest of the milk. Add the rennet solution and mix thoroughly. Let sit until the curd sets and breaks clearly when tested with a finger about 20 to 30 minutes.
From gourmetsleuth.com
See details


MARINATED MOZZARELLA BALLS · EASY FAMILY RECIPES
Oct 10, 2019 · Marinated Mozzarella. These Marinated Mozzarella Balls take cheese to the next level of flavor! You can have these made and ready in as little as 5 minutes, for a quick and easy appetizer, or addition to a charcuterie or cheese board. Prep Time: 5 minutes. Resting Time: 15 minutes.
From easyfamilyrecipes.com
See details


MOZZARELLA GRILLED CHEESE RECIPE | TYLER FLORENCE | FOOD ...
Deselect All. 4 slices thick-cut sourdough bread. 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices. 2 plum tomatoes, cut into thick slices
From foodnetwork.com
See details


MOZZARELLA CHEESE LEFT OUT OVERNIGHT - ALL INFORMATION ...
Users searching mozzarella cheese left out overnight will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 01 Jan 2022. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in.
From therecipes.info
See details


MOZZARELLA - WIKIPEDIA
Mozzarella (English: / ? m ? t s ? r ? l ? /, Italian: [mottsar?lla]; Neapolitan: muzzarella [muttsar?ll?]) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally ...
From en.m.wikipedia.org
See details


MOZZARELLA CHEESE RECIPE (CULTURED) | CHEESE MAKING SUPPLY
This recipe for traditional Mozzarella uses a starter culture to convert lactose, in milk, to lactic acid. It takes longer than 30 Minute Mozzarella, but what it lacks in speed it makes up for in flavor and texture of the final cheese. Whether you want moist, fresh Mozzarella or drier Mozzarella, you can achieve your goals with this recipe.
From cheesemaking.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »