Homemade 30-minute Mozzarella Cheese
Homemade Mozzarella cheese is well worth the 30 minutes it takes to make it. The directions are detailed but after a couple of times of making it, you will be a pro! It has become a treat at our house. You can find Rennet online at www.cheesemaking.com and citric acid can be found at any local pharmacy.
Homemade Mozzarella cheese is well worth the 30 minutes it takes to make it. The directions are detailed but after a couple of times of making it, you will be a pro! It has become a treat at our house. You can find Rennet online at www.cheesemaking.com and citric acid can be found at any local pharmacy.
Ingredients:
1 1/2 teaspoons of citric acid dissolved in 1/2 cup of cool water
1 gallon pasteurized whole milk
1/4 teaspoon of liquid rennet diluted in 1/4 cup of cool water
1 teaspoon of salt
*Try using dry milk powder and cream. Reconstitute enough non-fat instant milk powder overnight to make 1 gallon of milk. When making mozzarella use 7 pints of this with 1 pint of light cream of half and half.
Directions
Dissolve the citric acid into the water and stir. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid mixture over the milk and stir a few times. Heat milk to 90 degrees F. Milk will begin to curdle.
At 90 degrees F, add the rennet solution and stir so the rennet gets distributed throughout the whole pot. Take off of the heat and cover for 5 minutes. Check the curd, it should look like custard. Place the pot back on the stove and heat the curds to 105 degrees F. Gently move the curds around with your spoon.
If you want to keep the whey scoop the curds with a slotted spoon into a large glass bowl. Leaving the whey in the pot to use later. If not then just strain the curds into the sink. knead the curds with your hands squeezing as much whey out of the curd as you can.
Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. The second time you put it back in the microwave sprinkle the salt on the cheese.
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat.
Makes 3/4 to 1 pound of cheese.
1 1/2 teaspoons of citric acid dissolved in 1/2 cup of cool water
1 gallon pasteurized whole milk
1/4 teaspoon of liquid rennet diluted in 1/4 cup of cool water
1 teaspoon of salt
*Try using dry milk powder and cream. Reconstitute enough non-fat instant milk powder overnight to make 1 gallon of milk. When making mozzarella use 7 pints of this with 1 pint of light cream of half and half.
Directions
Dissolve the citric acid into the water and stir. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid mixture over the milk and stir a few times. Heat milk to 90 degrees F. Milk will begin to curdle.
At 90 degrees F, add the rennet solution and stir so the rennet gets distributed throughout the whole pot. Take off of the heat and cover for 5 minutes. Check the curd, it should look like custard. Place the pot back on the stove and heat the curds to 105 degrees F. Gently move the curds around with your spoon.
If you want to keep the whey scoop the curds with a slotted spoon into a large glass bowl. Leaving the whey in the pot to use later. If not then just strain the curds into the sink. knead the curds with your hands squeezing as much whey out of the curd as you can.
Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. The second time you put it back in the microwave sprinkle the salt on the cheese.
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat.
Makes 3/4 to 1 pound of cheese.
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