Homemade Mozzarella Cheese Slices

🧀 Homemade Mozzarella Cheese Slices

Description

Mozzarella cheese slices are soft, creamy, and stretchy with a mild milky flavor. Perfect for melting on pizzas, burgers, sandwiches, or pasta, this homemade version uses simple ingredients like milk, citric acid, and rennet. Fresh mozzarella slices are much healthier and more flavorful than store-bought processed cheese.

🍴 Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Setting Time: 1 hour
Total Time: ~1 hour 45 minutes
Servings: 6–8 slices (approx. 250–300g)

🧂 Ingredients

• 1 liter (4 cups) full-fat milk (non-UHT, cow or buffalo milk)

• 1½ tsp citric acid (dissolved in ¼ cup water)

• ¼ tsp liquid rennet or ¼ rennet tablet (dissolved in ¼ cup water)

• ½ tsp salt (to taste)

• Ice water (for cooling the curd

🥣 Instructions

1. Prepare Milk:
   Pour milk into a large pot and slowly heat to 32°C (90°F). Stir occasionally to avoid scorching.

2. Add Citric Acid:
   Mix the citric acid solution into the milk. This helps acidify it for proper curd formation.

3. Add Rennet:
   Stir in the rennet solution gently for about 30 seconds. Stop stirring and let it sit 5–10 minutes until the curd sets and separates from the whey (it should look like soft yogurt).

4. Cut the Curd:
   Once firm, cut the curd into small cubes (1-inch pieces) using a clean knife.

5. Heat the Curd:
   Slowly reheat the curd mixture to 40°C (105°F) while stirring gently. The curds will shrink slightly and become firmer.

6. Separate Whey:
   Scoop out the curds into a strainer lined with cheesecloth. Let most of the whey drain off.

7. Stretch the Cheese:

   • Heat water to 80°C (175°F) and submerge the curds for 10–15 seconds until soft.

   • Stretch using a spoon or your hands (wear gloves) until it becomes smooth and elastic.

   • Knead in salt.

8. Shape into Slices:

   • Flatten the mozzarella into a sheet about ¼ inch thick.

   • Chill it in ice water for 10–15 minutes to firm up.

   • Cut into slices using a sharp knife.

9. Store:
   Keep refrigerated in an airtight container for up to 1 week.

🧀 Chef’s Notes

• Use fresh, whole milk — ultra-pasteurized milk won’t curd properly.

• Rennet quality matters — too much can make cheese rubbery.

• If the curds are too soft, reheat slightly and stir gently.

• You can add herbs or spices (like oregano or chili flakes) for flavor.

💡 Tips for Perfect Mozzarella

• Thermometer: Keep a food thermometer handy for precise temperature control.

• No Rennet Option: Use lemon juice + vinegar instead (texture will be softer, more like paneer).

• Stretching Test: Properly made mozzarella stretches like taffy and shines when pulled.

• Avoid Overheating: Too much heat makes cheese tough and grainy.

🍽️ Serving Ideas

• Layer in burgers or sandwiches

• Melt on pizzas and lasagna

• Serve with tomato slices and basil for a Caprese salad

• Use in cheese toast, baked pasta, or mozzarella sticks

🧾 Nutritional Information (per 1 slice / 30g)

(Values may vary slightly depending on milk type.)

💪 Health Benefits

• High in Protein: Helps build muscles and repair tissues.

• Rich in Calcium: Strengthens bones and teeth.

• Good Source of Phosphorus & Vitamin B12: Supports nerve and energy functions.

• Lower in Carbs: Suitable for low-carb and keto diets.

• Contains Probiotics: When made from raw or cultured milk, it supports gut health.

❓ Frequently Asked Questions

Q1: Can I use store-bought pasteurized milk?
Yes, as long as it’s not ultra-pasteurized (UHT). That type won’t form curds properly.

Q2: What can I do with leftover whey?
Use it in soups, smoothies, or to knead dough—it’s full of protein.

Q3: How do I make the slices softer?
Don’t overheat while stretching and use fresh, high-fat milk.

Q4: Can I freeze mozzarella slices?
Yes, wrap in parchment and store in airtight bags for up to 2 months. Thaw in the fridge before use.

Q5: Why is my mozzarella rubbery?
It may have been overheated or overstretched. Try reducing the water temperature next time.