From delicacy to DIY: The simplicity of making traditional mozzarella at home

Mozzarella originated in ancient Rome, where it was considered a delicacy. Hundreds of years later, the cheese was distributed to those in need due to its easy and inexpensive preparation. Few people are aware that mozzarella is made with just three ingredients. Here's how to go about making it at home.

Mozzarella is a curd cheese that originated in Italy. The original mozzarella is made from buffalo milk. These days, cow's milk is used more often as it creates a milder tasting mozzarella.

We owe this beloved cheese to the ancient Romans. Its popularity quickly spread and by the 20th century, it was already well-known throughout Europe. Mozzarella is light, distinctly milky and superbly stretchy. It holds a place of significant importance in Italian dishes such as pizza and lasagna.

It may surprise you, but mozzarella can be homemade. You don't need whey or special cheese-making equipment. The one unusual ingredient you'll need is rennet. You can purchase this online for about £2. Who knows, this might just be the start of your cheese-making adventure?

Ingredients:

• 2.4 litres of whole milk,
• 1/4 teaspoon of rennet,
• 3/4 teaspoon of citric acid.

Preparation:

1. Pour 120 ml of water into a pot and heat it up before adding the citric acid.
2. Stir in the milk and heat the mixture to 32°C.
3. Dissolve the rennet in 80 ml of warm water, add this to the milk and thoroughly mix. Cover and leave for 5-7 minutes. Afterwards, cut the resulting jelly with a knife in the pot.
4. Heat this prepared mixture to 40°C, continuously stirring until it thickens.
5. Once the temperature reaches 40°C, turn off the heat and transfer the cheese to a strainer. Press it and heat it in the microwave until it becomes hot and flexible.
6. Once moulded, place it in a bowl filled with cold water. Mozzarella is now ready – enjoy your meal!