Important Announcements

Nondiscrimination Statement Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To see our full nondiscrimination statement, click here.

Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

Homemade Mozzarella Cheese

Other

Contributed by: BMC's Teaching Kitchen

Homemade Mozzarella Cheese

Select your language:

This homemade mozzarella cheese recipe is yummy and delicious. Use it in salads, pizza, pasta and more!

 

Equipment Needed:

  • 5 quart pot
  • Measuring spoons/cups
  • Thermometer
  • Knife
  • Slotted spoon
  • Mesh strainer (optional)
  • Microwavable bowl and microwave
Serves:
servings
Total Time:
60 minutes
Prep Time:
30 minutes
Cook Time:
30 minutes

Ingredients


Water - 1 ¼ cup Citric_acid - 1 ½ tsp Rennet_tablet - ¼ crushed OR ¼ teaspoon Vegetarian liquid rennet Milk - 1 gallon whole or 2% NOT ultra-pasteurized Salt - 1 teaspoon Kosher

Instructions

Step 1
Equipment: 5 quart pot, measuring spoons/cups. thermometer, knife, slotted spoon, mesh strainer (optional), microwavable bowl and microwave
Step 2
Prepare the rennet: In a small bowl, combine ¼ cup water with rennet, stir till dissolved.
Step 3
Add the rennet solution. Gently stir in rennet solution for 30 seconds. Cover the pot and let rest 10 minutes.
Step 4
Cut the Curds: A soft curd should have formed (looks like custard), if not, let sit another 5 minutes. Cut the curds into 1 ½ inch cubes in a checkerboard-like grid.
Step 5
Cook the curds: Return the pot to the stove over medium heat - stirring gently a few times, try not to break up curds too much - until the temperature reaches 105 º F. Remove the pot from heat, cover and let rest 5 minutes.
Step 6
Separate curds from whey: Using a slotted spoon, remove the curds and place in a bowl or mesh strainer. Gently press curds to remove whey.
Step 7
Re-heat curds: May do this in hot whey water or microwave (see notes)
Step 8
Add salt: Sprinkle curds with salt and squeeze in to incorporate.
Step 9
Stretch and shape: While curds are still hot, use hands to stretch and fold the curds until they become tight, firm, and glossy – about 2 minutes. May wear rubber gloves or plunge hands into ice water at this stage if curd is too hot to handle.
Step 10
Shape into 2 (8-ounce) balls. Immerse into ice water to set.
Step 11
Store cheese: May store cheese balls in cold whey water or regular water for up to 5 days

Notes

Re-heat curds- May do this in hot whey water or microwave:

  • Hot Water:  Re-heat the whey water (or fresh water) to 180º F.  Add the curds back into the whey water (or just immerse the mesh strainer into the water), and let rest for 3 minutes.  Check the temperature of the curds and remove when they reach 135 degrees.
  • In microwave:  Place curds in a microwavable bowl. Heat in microwave on High for 1 minute.  Drain off whey, and fold the curds over themselves a few times- will still be like cottage cheese.  Microwave another 30 seconds, check temperature of curd, until reaches 135º F. 

Nutrition Information

Calories:
100 Calories

Dietary Restrictions

Vegetarian