In the United States there are two types of Mozzarella cheese. A) Low moisture cheese that has less than 50% of moisture and B) cheese that has more than 52% of moisture.
Fresh Mozzarella can be packed vacuumed seal bags or in something called a “Latte” or a governing liquid. You can get mozzarella either salted or unsalted. And it can be made with combinations of other milk. Cows milk, Goats milk, or any other kinds of milk. The most common is probably is cows milk or even goats milk. Some Mozzarella in the US is made with Buffalo milk, though very little amount. If you use different kinds of milk to make the cheese you can get different texture and even taste.
What makes Mozzarella different from other cheeses? The taste and freshness of the cheese. If the cheese tastes sour or tart the cheese past its prime date. Mozzarella cheese some people say it tastes very bland but it still has a little flavor.
The color of Mozzarella should be white, but sometimes it can be a yellowy color depending on the diet of the cow. Since Italian food has become so big in the US, high moisture mozzarella has become available more than ever in the last couple decades. Mozzarella is the most common cheese for pizza and such.
Ingredients and how to make Mozzarella Cheese recipe at home
- 1 gallon of milk (some use skin but whole is best)
- 2 oz thermophilic culture
- Litmus paper promoting to measure pH level
- add thermophilic culture to the milk
- now ripen milk for 45-60 minutes
- dissolve the ½ tab rennet into for tablespoons water and stir into milk for 5 minutes at the minimum
- next let the milk sit for 60 minutes
- after the milk has sat for 60 minutes cut into ½ inch cubes
- then let the milk cook at 90f/ 32.5 C for another ½ hour
- over the next half hour rise the temperature to 105f/40.5C
- let the curds cook at 105F/40.5Cfor another 5-10 minutes
- drain the whey or liquid on top of the curds through a cheesecloth
- place the curds into a double boiler with water in the bottom pot and maintain the heat at 105f/40.5C
- flip the curds every couple minutes so the curds cook evenly
- then let the curds cook at the same temperature for about 2-3 hours
- As the curds finish cooking test the pH level. It should be about 5.2 or5.3
- if the ph level isn’t at 5.2 or 5.3 it will not spin.thenlet cook a little while longer then repeat step 5
- again drain off the excess whey again
- place the newly cut curds directly into water that is 170f/ 76.5 C DO NOT OVER HEAT
- using two large wooden spoons work all the curds together
- in doing step 18 a ball of cheese will now start to form
- when the ball is the size you want it take it out and work it in your hands
- do this several times with each ball of cheese
- next immediately put the cheese in a cold solution to cool it down let the cheese sit in the cold solution for 60 minutes
You can eat the cheese fresh or keep it in plastic wrap in the fridge for up to 10 days. You can also freeze it for many months. Tip the cheese tastes better if the cheese left in the fridge for 24 hours before you eat the cheese.
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