Last time I wrote, I discussed my experience traveling to Gragnano, Italy. There, I visited a pasta factory and got an up-close look on how to achieve a chewy and nutty flavor. While in Gragnano, I also visited Giuseppe, (pictured) a mozzarella cheese maker. The experience left me wondering how challenging it would be to make mozzarella in places like New York, where the milk we purchase is processed to better endure the long trip from the farm to the markets.
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In Gragnano, the milk used for the cheese making is local, organic, and often raw.
Following Giuseppe’s steps, you can attempt to make your own mozzarella at home.
Here’s a tip, though, if using pasteurized milk, avoid the ultra-pasteurized. Homogenized milk can also work for making mozzarella, and while low fat milk is OK, expect your cheese to come out dryer. A final point is make sure to always use a stainless-steel pot if you plan to make your own mozzarella.
Now, let’s begin!
1 ¼ cup water
1 ½ ts citric acid
¼ Rennet tablet or ¼ ts. Rennet liquid
1 gallon milk, whole
1 ts salt
Learn how to make mozzarella here:
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