I am so excited. I made cheese! This is the first time I have ever done this and it is not nearly as bad as I thought it would be. The recipe is very easy and doesn't take too long. Some websites claim 30 minutes, but as a first timer, it took me a little over an hour. Still, not too bad. The mozzarella is ready to eat right away or you can store it for about a week. I say do it at least once so can say you know how to make cheese. :D
1.25 c. water
1.5 tsp. citric acid
1/4 rennet tablet or 1/4 tsp. liquid rennet
1 gallon milk, whole or 2%, NOT ultra-pasteurized
1 tsp. salt
5 quart stainless steel or ceramic pot**
**Stainless steel and ceramic are non-reactive pots meaning the citric acid will not react with the pot. Using any other type of pot and citric acid will react cause metal particulates to be in your cheese.
1. Mix citric acid with 1 cup of water. Stir until dissolved.
2. Mix rennet with 1/4 cup of water in a separate bowl. Stir until dissolved.
3. Pour the milk into the pot and set over medium-high heat. Stir in the citric acid solution. Warm to 90 F, stirring gently.
4. Remove the pot from heat and gently stir in the rennet solution. Count to 30 while stirring.
5. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
6. The milk should have set and it should look and feel like soft tofu. If it is still a little liquidy, re-cover the pot and let it sit for another five minutes.
7. Cut it into uniform curds by making several parallel cuts vertically then horizontally through the curds. Make sure your knife touches all the way to the bottom of the pot.
8. Place the pot back on the stove over medium heat and warm the curds to 105F. Stir slowly, but try not to break them up too much.
9. The curds will start to clump together and separate more from the yellow whey as you heat up to 105F.
10. Remove the pot from the heat and continue stirring gently for another 5 minutes.
11. Ladle out the curds into a microwave-safe bowl with the slotted spoon. Let as much whey drain off the curds as possible. Whey will continue to drain out of the curds, so a little whey in the bowl is okay.
12. Microwave the curds for one minute. Drain off the excess whey. Put on gloves and fold the curds over on themselves a couple of times. The curds will still be very loose and cottage-cheese-like.
13. Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135 F, continue to the next step. If not, continue microwaving in 30-second bursts until they reach temperature. Continue to drain off whey as needed.
14. Sprinkle the salt over the cheese and squish it with your fingers to mix. Using both hands, stretch and fold the curds repeatedly.
15. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella.
16. Make balls your choice of size. Do this quickly. As the cheese cools it will become harder to shape.
17. Stuff face!!
The mozzarella can be eaten immediately or kept refrigerated for about a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.
Might also enjoy:
|Mozzarella Stuffed Chicken|