Picture by easyappetizers

Unleash your inner cheese artisan with this easy-to-follow recipe for homemade mozzarella borax, a delightful twist on the classic mozzarella.

1 gallon whole milk

¼ tablet rennet (vegetarian or animal-based)

¼ cup cool, chlorine-free water

1 ½ teaspoons citric acid

½ teaspoon liquid calcium chloride (optional)

1 teaspoon cheese salt

¼ teaspoon borax (food-grade)

Herbs or spices for flavor (optional)

Tips and Recommendations

FAQs

1. Can I use skim milk?

While whole milk is recommended for a creamier texture, you can use skim milk for a lower-fat version.

2. Is borax safe to eat?

Food-grade borax is considered safe in small amounts and is commonly used in certain cheese recipes. Ensure it is labeled as food-grade.

Picture by grandbaby-cakes

1. Dissolve ¼ tablet of rennet in ¼ cup cool, chlorine-free water. Mix 1 ½ teaspoons citric acid in ¼ cup cool water. Measure all other ingredients.
2. In a large stainless steel pot, heat the milk to 55°C (131°F) over medium heat, stirring gently.
3. Once the milk reaches the desired temperature, add the dissolved citric acid. Stir gently for 30 seconds.
4. Add the dissolved rennet to the milk, stirring in an up-and-down motion for 30 seconds. Cover the pot and let it sit undisturbed for 90 minutes.
5. After 90 minutes, the curd should be set. Cut it into ½ inch cubes using a long knife.
6. Heat the curds to 40°C (104°F) over low heat, stirring gently. Maintain this temperature for 30 minutes, stirring occasionally.
7. Drain the whey from the curds using a fine mesh cheesecloth or a colander lined with butter muslin.
8. In a separate bowl, mix cheese salt, borax, and optional herbs or spices. Sprinkle the mixture over the drained curds and gently fold until incorporated. Shape the mozzarella into desired forms.
9. Allow the mozzarella to set for at least 2 hours. Once set, refrigerate or enjoy immediately.