Are you looking for a mozzarella cheese recipe without rennet? If so, you’ve come to the right place. Rennet is a traditional enzyme used in cheese-making to coagulate milk and separate curds from whey. However, there are alternatives that can be used to achieve the same result. In this article, we will guide you through a simple and delicious mozzarella cheese recipe that doesn’t require rennet.
Mozzarella cheese is a popular choice for its creamy texture and mild flavor. It’s perfect for pizza, sandwiches, and salads. By making your own mozzarella cheese without rennet, you can enjoy the satisfaction of homemade dairy products while avoiding the use of animal-derived enzymes. Let’s get started with the recipe!
Ingredients:
– 1 gallon (3.8 liters) of whole milk
– 1 cup of milk powder (optional, for firmer cheese)
– 1/4 cup of lemon juice or white vinegar
– 1/2 teaspoon of salt
– A large pot
– A slotted spoon
– A cheesecloth or a fine-mesh sieve
– A cutting board and a knife
– A microwave or a stovetop
Instructions:
1. Heat the milk in a large pot over medium heat until it reaches 88°F (31°C). If you’re using milk powder, add it to the milk and stir until it dissolves. Keep heating the milk until it’s just below boiling, then remove it from the heat.
2. Stir in the lemon juice or white vinegar and let the mixture sit for about 5 minutes. You’ll notice that the milk starts to curdle and separate into curds and whey.
3. Use a slotted spoon to scoop out the curds from the pot and place them on a cutting board. With a knife, cut the curds into small pieces, breaking them down further.
4. Return the curds to the pot and place it on a stovetop or microwave. Cook the curds for about 5 minutes, stirring occasionally. This will help to release the whey from the curds.
5. Once the curds are cooked, remove the pot from the heat and sprinkle the salt over them. Use your hands to gently mix the salt into the curds.
6. Line a cheesecloth or a fine-mesh sieve with a clean kitchen towel. Place the curds in the cheesecloth and tie it securely. Let the mozzarella cheese drain for about 15-20 minutes.
7. After draining, the mozzarella cheese will be firm enough to shape. Stretch and pull the cheese until it reaches the desired consistency. For a soft mozzarella, you can stop here. For a firmer cheese, continue stretching and pulling the cheese until it becomes stringy.
8. Shape the mozzarella cheese into balls or logs, and place them in a container lined with parchment paper. Cover the container and refrigerate the cheese for at least 2 hours before serving.
And there you have it! A delicious homemade mozzarella cheese without rennet. Enjoy your fresh, homemade mozzarella on pizza, sandwiches, or as a snack. Happy cheese-making!
