- Pour milk into a large pot and heat over medium-low heat.
- Stir in the citric acid mixture and heat to 90°F (32°C).
Step 2: Add the Rennet
- Remove the pot from heat and stir in the rennet mixture.
- Let sit 5–10 minutes until the milk curdles and forms a solid mass.
Step 3: Cut and Heat the Curd
- Cut the curd into 1-inch cubes using a knife.
- Heat to 105°F (40°C) while stirring gently.
Step 4: Drain and Stretch the Cheese
- Drain off the whey and knead the curds like dough.
- Heat in hot water or microwave (for 30 seconds at a time) and stretch the cheese until smooth.
Step 5: Shape into Slices
- Roll the cheese into a log or flatten it into a disk.
- Refrigerate for 1–2 hours, then slice thinly for use.
Serving and Storage Tips
- Refrigerate slices in an airtight container for up to 1 week.
- Freeze mozzarella slices by layering them between parchment paper.
- Use slices cold for sandwiches or melt them on hot dishes.
Best Ways to Use Mozzarella Cheese Slices
- Classic Caprese Salad – Layer with tomatoes, basil, and balsamic glaze.
- Grilled Cheese Sandwich – Melts perfectly for a gooey sandwich.
- Homemade Pizza – Adds a stretchy, cheesy layer.
- Cheesy Garlic Bread – Bakes into a golden, crispy topping.
- Stuffed Chicken Breast – Place inside chicken fillets before baking.
FAQ
1. Can I slice store-bought mozzarella?
Yes! Use a sharp knife or cheese slicer for even slices.
2. Why is my homemade mozzarella rubbery?
It may have been overworked or overheated—knead gently!
3. Can I use skim milk?
Full-fat milk is best for rich, creamy cheese.
4. How do I prevent mozzarella from sticking?
Sprinkle slices with a little cornstarch to keep them separate.
5. Can I use mozzarella slices in cold dishes?
Yes! They are great in wraps, salads, and sandwiches.
Final Thoughts
Mozzarella cheese slices are a versatile and delicious addition to any meal. Whether you’re making them from scratch or using pre-sliced mozzarella, they bring a creamy texture and mild flavor to a variety of dishes.
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