Mozzarella Cheese Recipe

These are the ingredients and recipe I followed and I didn’t screw it up, so you can do it too!

Onolicious Mozzarella Cheese


Equipment (is that the right word? tools?)

Stainless steel pot

Candy/Brewing thermometer

Slotted spoon

Microwave-safe bowl

Colander/Strainer

Ingredients:

1 gallon unpasteurized milk

1/4 tablet vegetable rennet

2 tsp (divided) citric acid

1/2 cup (divided) unchlorinated water 1 tsp noniodized salt

Instructions:

1.  Dissolve 1 tsp citric acid in 1/4 cup water.  Crush 1/4 tablet rennet and dissolve in 1/4 cup water.

2. Pour milk into stainless steel pot and allow to warm to 50 deg.

3. Pour citric acid dissolved in water into the milk.  Stir.  Then add 1 tsp citric acid directly to milk.  Stir.

4. Slowly warm milk on low heat to 90 deg.  This should take 10-15 minutes.

Waiting for the milk to warm

5. Once the milk is warmed to 90 deg, turn heat off and add rennet.  Stir milk in a vertical direction to mix rennet in.

6. Cover pot and do not disturb for 15-20 minutes (I had to exercise serious restraint here).

7. Check for a “clean break” of the curds.  (Place a knife, spoon, finger into curds, nothing should stick to the object when you pull it out).  If it isn’t a clean break, allow to set for another 10-15 minutes.

8. Once you have a clean break, cut the curds into 1/2″ cubes like a checkerboard.  Alow to sit undisturbed for 5-10 min.

Curds have been cut

9. Heat curds to 105 deg, stirring occasionally.  At 105 deg, the curds should start congealing and clumping together.

Starting to look like mozzarella

10. Turn off heat and remove curds from the whey with a slotted spoon into a strainer/colander.  Continue to spoon curds until all of it is in the strainer.

Straining out the whey

11. Squeeze curds with your hands to remove as much of the whey as possible.

12. Place curds into a microwave-safe bowl and microwave for 30-45 sec.  The curds will be warm, continue to squeeze the whey out of the cheese.

Heating the cheese

13. Place in microwave again for 30 seconds, again squeezing the whey out of the curds.  Continue to place in microwave and reheat until no whey can be expelled (this took one more time for me).

14.  Add non-iodized salt and knead together.

Kneading the cheese

15. The curds will be very pliable and can be kneaded.  Knead into a ball and ta-dah!  You have made fresh, mozzarella cheese.  Allow to cool to room temperature, or eat it warm.  Whatever isn’t eaten (is that even possible?), wrap in an air-tight container (i.e. saran wrap) and store in the fridge.  I have no idea how long it will keep.  I tried to research that answer and couldn’t find a definitive one.  I’m guessing a week to week-and-a-half.  But you can shred and freeze it too.

Voila! Cheese!

Fresh grilled cheese sandwich on Dave's Killer bread

Happy Cheesemaking!

One response to “Mozzarella Cheese Recipe

  1. Pingback: Curds and Whey: The making of cheese « Laird's Garden

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s