Homemade Mozarella Cheese

Many various Mozarella recipes

Paneer Cheese recipes

Whey from the Mozarella - Make Ricotta

Issues with Mozarella

  • Whole raw milk is best
  • Rennet plus citric acid is the best
  • Make sure to translate any temperatures in fahrenheit to celcius
  • Worry about the acidity, and test for the acidity (ph strips)
  • Timing is important, as is temperature control
  • For stretching, a pair of wide wooden tongs, finishing up by hand
  • Really need Buffalo (water buffalo) milk for Buffalo Mozarella (see video)

https://www.youtube.com/watch?v=f0RXIfozdyo

Reminder of Various Coagulants for Cheesemaking