10 Tips for Making the Best Mozzarella
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Always use non-ultra-pasteurised milk for best curd formation.
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Dissolve citric acid and rennet separately before adding.
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Use a thermometer—temperature accuracy is crucial.
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Don’t over-stir curds; be gentle to preserve texture.
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Stretch the curds only when they reach 180°F (82°C).
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Salt while kneading for even distribution.
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Work quickly; mozzarella sets fast once stretched.
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Store in brine to keep moisture and flavour.
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Eat fresh for best flavour, ideally within 2–3 days.
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Experiment with shapes: balls, braids, or bocconcini.
Serve it with Suggestions
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Caprese salad (tomatoes, basil, olive oil)
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On homemade pizza
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In baked pasta dishes like lasagna
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On a cheeseboard with prosciutto and olives
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With fresh bread and olive oil dip
FAQs
Q: Can I use skim milk to make mozzarella?
A: Whole milk is best for creaminess; skim won’t yield the same results.
Q: How long does homemade mozzarella last?
A: Up to 1 week if stored in brine in the refrigerator.
Q: Do I need special equipment?
A: Just a thermometer, slotted spoon, and pot—no fancy tools.
Q: Can I freeze mozzarella?
A: Yes, but texture changes; it’s best eaten fresh.
Q: Why didn’t my curds form properly?
A: Likely due to ultra-pasteurised milk or incorrect temperatures.
