You may recall the Kitchen Challenge I participated in a couple months ago for macarons, hosted by Lindsay of Love & Olive Oil. Well, I am back in it this month and June’s Kitchen Challenge was homemade mozzarella! This particular challenge was perfect for me because I have had this on my list of things I’ve wanted to do for a very long time. Finally got to cross it off my list.
To make mozzarella all you need is a gallon of 2% or whole milk, 1 tsp salt, 1/4 of a rennet tablet, and 1-1/2 teaspoons of citric acid. I bought the last two off Amazon (links provided), but I know Whole Foods carries rennet and most grocery stores sell citric acid. As far as non edible supplies go, you will also need a 5-quart or larger pot, thermometer, knife, slotted spoon, microwaveable bowl, and rubber gloves. You probably own all of that already, but if not now is the time to invest!
I followed the directions provided on The Kitchn, and the process was surprisingly easy although it does require your full attention for most of the time. In under an hour I made one half pound ball and several bite-sized bocconcini with the other half pound. In the end my mozzarella didn’t turn out as smooth and shiny as the store-bought stuff but the freshness? Dear cheese-god it was incomparable. Homemade mozzarella cheese will definitely occur more in the future, especially since I have tons of rennet and citric acid! As an extra bonus the leftover whey liquid can be used for making dough. Yes, I would love some homemade carbs to go with my homemade cheese.
But I didn’t stop there! My bocconcini were then marinated overnight and made caprese salad skewers with them, using fresh basil right off my basil plants on my porch. After all, the best way to use homemade mozzarella is to eat it and it’s always more fun to eat things off a skewer. Check out every one else’s results here.
One year ago: Blueberry-Blackberry Muffins
MARINATED MOZZARELLA & CAPRESE SALAD SKEWERS
Makes 1/2 lb. marinated mozzarella or approximately 20 skewers
1/2 lb. small mozzarella balls/bocconcini (20* for me but this will vary depending on size)
1/4 extra virgin olive oil
1 Tbsp lemon juice
1 garlic clove, minced
1/2 Tbsp fresh basil, finely chopped
1/2 Tbsp fresh oregano, finely chopped
1/2 Tbsp fresh parsley, finely chopped
1/4 tsp chili flakes
1/4 tsp salt
1/8 tsp fresh ground black pepper
20* fresh basil leaves
20* grape or cherry tomatoes
- Place all ingredients in a sealable, airtight container. Close and toss to combine ingredients. Refrigerate for at least 6 hours.
- Enjoy alone or assemble into caprese skewers with fresh basil, cherry/grape tomatoes and a drizzle of balsamic vinegar.
* Number of basil leaves and tomatoes needed will vary based on how many mozzarella balls used. Use equal amounts of all three.
Source: Adapted slightly from Vin de Peche.