Mozzarella is one of the most delicious cheeses on the planet and I never knew I could make it at home until today. The method is not difficult at all if you use the method so clearly laid out by the highly entertaining and adorable Joshua Weissman on YouTube. Joshua’s down to Earth presentation and simple instructions make this 30-minute mozzarella cheese video tutorial an absolute breeze. There are a few materials that will really help you pull this project off smoothly, such as a food thermometer and a product called liquid rennet, which is sold in most health food stores. The method is super simple but you really need to use whole milk and the less heated pasteurization is the best as well. The milk has to be able to curdle and if it has been degraded too much in the pasteurization process, it’s also way better for you.
In this awesome video, you will learn to lightly boil your gallon of lightly pasteurized whole milk with citric acid and a couple of steps, then add the liquid rennet that will surround the curd that is forming creating curds and whey that you will gently cut while it is in the pot.
Then you will fold your freshly made mozzarella making little balls that can be sliced. You will store theses mozzarella balls in your whey.
I am so glad I found this recipe, I cannot wait to make it!