Turkuaz Kitchen Mozzarella Recipe is made with milk, citric acid, lipase powder, rennet, and cheese salt. This traditional Homemade Mozzarella recipe creates a delicious cheese that takes about 2 hours to prepare and can serve up to 8 people.
Turkuaz Kitchen Mozzarella Ingredients
- 1 gallon (3.78 liters) milk (raw, low-temp pasteurized, or non-homogenized milk; avoid ultra-pasteurized milk)
- 1 1/2 tsp citric acid + 1/2 cup water
- 1/8 tsp lipase powder + 5 tbsp water (optional)
- 1/4 tsp rennet + 4 tbsp water
- Cheese salt or sea salt (optional)
How To Make Turkuaz Kitchen Mozzarella
- Prepare Citric Acid Mixture: In a small bowl, mix water and citric acid until dissolved.
- Prepare Rennet Mixture: In another small bowl, mix water and rennet until dissolved. Do the same for lipase powder if using.
- Mix and Heat Milk: In a large pan, combine milk, citric acid mixture, and lipase mixture. Stir well. Heat over medium heat to 95°F (35°C). Remove from heat, add rennet mixture, and stir for 20 seconds. Cover and let sit for 5-7 minutes.
- Cut and Heat Curd: Cut the curd with a sharp knife. Heat gently to 105-110°F (40-43°C) while stirring. Remove from heat and stir for 1-2 minutes.
- Strain Curd: Transfer the curd to a strainer to separate it from whey—place the curd in a bowl.
- Squeeze Curd: Squeeze out excess whey. Add salt if desired.
- Heat and Stretch Mozzarella: Microwave the curd for 30 seconds to 145-155°F (63-68°C). Stretch and fold until smooth. Alternatively, heat in hot whey (155-165°F, 68-74°C) for 20 seconds. Repeat until smooth.
- Shape and Refrigerate Mozzarella: Shape the Mozzarella cheese into a ball and place it in room temperature water. Refrigerate for 1 hour or until ready to use.
Recipe Tips
- Use the Right Milk: Always use raw, low-temp pasteurized, or non-homogenized milk. Avoid ultra-pasteurized milk as it won’t curdle properly.
- Accurate Temperatures: Use a thermometer to ensure precise temperatures. Heating the milk to exactly 95°F and the curd to 105-110°F is crucial.
- Cutting the Curd: When cutting the curd, make sure the pieces are even. This helps with consistent heating and stretching later.
- Gentle Stirring: Stir the curd gently to prevent breaking. Rough stirring can result in a grainy texture.
- Stretching Technique: Stretch the cheese until it’s smooth and shiny. If it’s not stretching well, reheat it in the microwave or hot whey until it reaches the right temperature.
How To Use This Homemade Mozzarella
- Caprese Salad: Slice the mozzarella and layer it with fresh tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper.
- Pizza Topping: Use the mozzarella as a topping for homemade pizza. Slice or shred the cheese and spread it evenly over the pizza before baking.
- Pasta Dishes: Add chunks of mozzarella to pasta dishes like lasagna, baked ziti, or pasta bake. It melts beautifully and adds a rich, creamy texture.
- Mozzarella Sticks: Cut the mozzarella into sticks, bread them, and fry until golden brown for a delicious snack.
- Sandwiches and Paninis: Add slices of mozzarella to sandwiches or paninis. It pairs well with a variety of ingredients like tomatoes, basil, pesto, and grilled vegetables.
How To Store Mozzarella
- Refrigerate: Store the mozzarella in an airtight container in the fridge. It will stay fresh for up to 1 week.
- Freeze: Freeze the mozzarella in a sealed container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before using it.
Turkuaz Kitchen Mozzarella Nutrition Facts
- Calories: 85
- Total Fat: 6.3 grams
- Saturated Fat: 4 grams
- Trans Fat: 0 grams
- Cholesterol: 20 milligrams
- Sodium: 200 milligrams
- Total Carbohydrates: 1 gram
- Dietary Fiber: 0 grams
- Sugars: 1 gram
- Protein: 6 grams
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Fig Deep Dish Pizza
- Turkuaz Kitchen Khachapuri Recipe
- Turkuaz Kitchen Garlic Cheese Bread
- Turkuaz Kitchen Summer Pizza
Turkuaz Kitchen Mozzarella Recipe
Description
Turkuaz Kitchen Mozzarella Recipe is made with milk, citric acid, lipase powder, rennet, and cheese salt. This traditional Homemade Mozzarella recipe creates a delicious cheese that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare Citric Acid Mixture: In a small bowl, mix water and citric acid until dissolved.
- Prepare Rennet Mixture: In another small bowl, mix water and rennet until dissolved. Do the same for lipase powder if using.
- Mix and Heat Milk: In a large pan, combine milk, citric acid mixture, and lipase mixture. Stir well. Heat over medium heat to 95°F (35°C). Remove from heat, add rennet mixture, and stir for 20 seconds. Cover and let sit for 5-7 minutes.
- Cut and Heat Curd: Cut the curd with a sharp knife. Heat gently to 105-110°F (40-43°C) while stirring. Remove from heat and stir for 1-2 minutes.
- Strain Curd: Transfer the curd to a strainer to separate it from whey—place the curd in a bowl.
- Squeeze Curd: Squeeze out excess whey. Add salt if desired.
- Heat and Stretch Mozzarella: Microwave the curd for 30 seconds to 145-155°F (63-68°C). Stretch and fold until smooth. Alternatively, heat in hot whey (155-165°F, 68-74°C) for 20 seconds. Repeat until smooth.
- Shape and Refrigerate Mozzarella: Shape the Mozzarella cheese into a ball and place it in room temperature water. Refrigerate for 1 hour or until ready to use.
Video
Notes
- Use the Right Milk: Always use raw, low-temp pasteurized, or non-homogenized milk. Avoid ultra-pasteurized milk as it won’t curdle properly.
- Accurate Temperatures: Use a thermometer to ensure precise temperatures. Heating the milk to exactly 95°F and the curd to 105-110°F is crucial.
- Cutting the Curd: When cutting the curd, make sure the pieces are even. This helps with consistent heating and stretching later.
- Gentle Stirring: Stir the curd gently to prevent breaking. Rough stirring can result in a grainy texture.
- Stretching Technique: Stretch the cheese until it’s smooth and shiny. If it’s not stretching well, reheat it in the microwave or hot whey until it reaches the right temperature.
Turkuaz Kitchen Mozzarella Recipe
What brand of milk do you find works best to make mozzarella? I have Whole foods and Trader Joe’s near me, as well as a large chain grocery store. I tried using a local dairy farm’s milk with no luck. My temps were spot on but it just didn’t get the right consistency curd. Thanks!
Hi Andrea,
For making mozzarella, I recommend using:
Whole Foods: 365 Organic Whole Milk (low-temp pasteurized, non-homogenized).
Trader Joe’s: Whole Milk (pasteurized, non-homogenized if possible).
Grocery Store: Look for brands like Organic Valley with low-temp pasteurized and non-homogenized milk.
Avoid ultra-pasteurized milk as it won’t curdle properly. Good luck!