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It’s time to make the original mozzarella recipe that you’ve been anxiously awaiting! Moreover, we made our favorite grilled cheese and tomato soup recipe with the freshly made cheese. You can find the recipe for the soup under my previously shared tomato soup reel. Homemade Original Mozzarella Ingredients For Homemade Fresh Mozzarella: 1 gallon/3.78 liters milk (raw, low temp pasteurized, or non-homogenized milk; avoid using 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) Instructions: Mozzarella: In a small bowl, add water and citric acid and stir until dissolved. In another small bowl, add water and rennet and stir until dissolved. (if you are going to use lipase powder, do same process with it) In a large pan, add the room temperature milk, citric acid mixture, lipase powder mixture and stir well. Heat the milk over medium-heat until 95F. Remove the milk from the heat and pour in the rennet mixture while stirring. Stir for 20 sec til well mixed. Add a lid and let it sit for 5-7 min. Using a sharp knife, cut the curd and place the pot back on the heat and warm until 105-110F, while gently stirring. Remove from heat and continue to stir for 1-2 min. Then using a big spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey. Place it in a bowl. Using your hands, squeeze out the curd. Transfer the whey to a jar . Place the curd back into the bowl. (I don’t use salt but if you want you can add the salt at this time.) Microwave the cheese for about 30 sec. until 145-155F, then using your hands, stretch it and fold until the cheese is smooth. (Or you can heat using 155-165F hot whey and let the curd sit in it for around 20 sec) Repeat the process one or two times until the cheese is very smooth. !! The cheese would be a little hot, so you can use food-safe gloves during this process. Shape the cheese into a ball as in the IG Reel and place it in room temperature water. Refrigerate it for around 1 hour or until you are ready to use. 📌the grilled cheese recipe is in the comments! | Turkuaz Kitchen

It’s time to make the original mozzarella recipe that you’ve been anxiously awaiting! Moreover, we made our favorite grilled cheese and tomato soup recipe with the freshly made cheese. You can find the recipe for the soup under my previously shared tomato soup reel. Homemade Original Mozzarella Ingredients For Homemade Fresh Mozzarella: 1 gallon/3.78 liters milk (raw, low temp pasteurized, or non-homogenized milk; avoid using 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) Instructions: Mozzarella: In a small bowl, add water and citric acid and stir until dissolved. In another small bowl, add water and rennet and stir until dissolved. (if you are going to use lipase powder, do same process with it) In a large pan, add the room temperature milk, citric acid mixture, lipase powder mixture and stir well. Heat the milk over medium-heat until 95F. Remove the milk from the heat and pour in the rennet mixture while stirring. Stir for 20 sec til well mixed. Add a lid and let it sit for 5-7 min. Using a sharp knife, cut the curd and place the pot back on the heat and warm until 105-110F, while gently stirring. Remove from heat and continue to stir for 1-2 min. Then using a big spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey. Place it in a bowl. Using your hands, squeeze out the curd. Transfer the whey to a jar . Place the curd back into the bowl. (I don’t use salt but if you want you can add the salt at this time.) Microwave the cheese for about 30 sec. until 145-155F, then using your hands, stretch it and fold until the cheese is smooth. (Or you can heat using 155-165F hot whey and let the curd sit in it for around 20 sec) Repeat the process one or two times until the cheese is very smooth. !! The cheese would be a little hot, so you can use food-safe gloves during this process. Shape the cheese into a ball as in the IG Reel and place it in room temperature water. Refrigerate it for around 1 hour or until you are ready to use. 📌the grilled cheese recipe is in the comments! | Turkuaz Kitchen

It’s time to make the original mozzarella recipe that you’ve been anxiously awaiting! Moreover, we made our favorite grilled cheese and tomato soup...