Mozzarella Recipe

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Mozzarella
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Ingredients
4
Count
Nutrition
222
Calories
Total time
385
Minutes
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Ingredients:

Directions:

  1. Heat milk and citric acid to 88°F in a 7- to 8-quart heavy pot over low heat, stirring occasionally, then maintain a temperature of 88 to 91°F on an instant-read thermometer, returning to and removing from heat as necessary, for 1 hour. (Mixture will begin to curdle.)
  2. Dissolve rennet in warm water, then stir into milk mixture. Let stand, uncovered, maintaining 88 to 91°F, until the consistency of soft pudding, 15 to 20 minutes.
  3. Using a long knife, make cuts across stiffened milk mixture at 1/2-inch intervals, reaching down to bottom of pot, then make similar cuts in stiffened milk mixture to form a crosshatch pattern (small squares) on top. Let stand, undisturbed, 5 minutes. Keeping temperature between 88 and 91°F (reheat when necessary over very low heat), gently stir curds every 10 minutes for 30 minutes, then let curds stand, uncovered and undisturbed, maintaining temperature, 30 minutes more.
  4. Line a large sieve with cheesecloth and set over a bowl. Using a ladle or slotted spoon, transfer curds to center of cheesecloth. Gather sides up over curds to form a sack and tie sides together with a long piece of string as close to curds as possible but without squeezing curds. Suspend sack from a knob or cupboard handle, using string, at least 4 inches from bottom of bowl (sack should not sit in any whey that accumulates; if necessary, discard whey as it accumulates). Let hang 3 hours at room temperature.
  5. Heat a large pot of heavily salted water (1/3 cup salt for 5 quarts water) to 170°F Place one fourth of the curds in a shallow bowl, then ladle about 6 cups hot water over curds and let stand until curds start to meld together, about 2 minutes. Gather curds together with a slotted spoon and remove from water. Working over the bowl of hot water, gently fold the mass of curds over itself in your hands, stretching as you fold. Reheat in hot water as necessary (3 to 5 times) to maintain temperature, folding and stretching until curds become a smooth and elastic disk.
  6. Form into a ball by tucking outside into center, then pinch edges together. Place mozzarella in cool water to cool completely before eating. Make remaining cheese in same manner, reusing hot salted water for subsequent batches.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.14 Kcal (930 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 13.07mg 4%
Sodium 274.69mg 11%
Potassium 1019.09mg 22%
Total Carbs 32.66g 11%
Sugars 32.66g 131%
Protein 19.6g 39%
Calcium 798mg 80%
Amount Per 100 g
Calories 33.45 Kcal (140 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 1.97mg 4%
Sodium 41.37mg 11%
Potassium 153.46mg 22%
Total Carbs 4.92g 11%
Sugars 4.92g 131%
Protein 2.95g 39%
Calcium 120.2mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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