Question 1

How much mozzarella cheese can I get from one litre of milk?

Accepted Answer

About 165 grams of mozzarella cheese is obtained with one liter of milk.

Question 2

Which milk is the best for homemade mozzarella cheese?

Accepted Answer

Whole fresh milk from cow, goat, organic, raw, or pasteurized milk works well in cheese making. The whole milk version is high in fat and protein and melts better. Hence, it is the best choice for making cheese at home.

Question 3

Why does the milk not curdle when I make mozzarella cheese at home?

Accepted Answer

Either the milk is too hot or too cold when you put vinegar. Secondly, you used UHT (Ultra High Temperature) pasteurized milk. It means milk is processed at high temperatures and then cooled down for sterilization, destabilizing the proteins. As a result, the calcium in the milk does not bond properly to make a good curd.

Question 4

How long should I knead the dough?

Accepted Answer

Wrap and store mozzarella cheese in the fridge. It can last several days but is always best when eaten fresh.

Question 5

Why is my mozzarella cheese so hard?

Accepted Answer

The cheese becomes hard when you over-stretch the curd or cut its pieces too small. The stretch is needed just enough to create a smooth texture and form it into a ball.

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