Homemade Mozerella

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30 Minute Mozzarella (Draft)
Author: Ken Wincel

1 1/2 level teaspoon citric acid (Dissolved in 1/2 cup cool water)
1 gallon whole milk
1/4 teaspoon liquid rennet (Or 1/4 table diluted in 1/4 cup cool water)
1 teaspoon cheese salt

Part I

  1. Put milk in pot and heat to 55 degrees
  2. While stirring add citric acid solution
  3. Bring milk up to 90 degrees, stirring constantly.
  4. Remove pot from heat, and slowly stir in dilluted rennet with an up and down motion for about 30 seconds.
  5. Cover pot and leave undisturbed for 5 minutes.

Note: Check the curd, it should look like custard, with a clear seperation of curd and whey. If not repeat for 5 minutes.

  1. Cut curd with a knife.
  2. Place pot back on stove and heat to 105 degrees, gently moving curds around with your spoon.

Note: In this step, heat to 110 degrees if you plan to stretch in water instead of the microwave.
Part II

  1. Scoop out curds with slotted poon and place into 2-quart microwaveable bowl.
  2. Press curds with hands, to pour off as much whey as you can. (Reserve the whey for ricotta)
  3. Microwave on high for 1 minute, drain excess whey
  4. Gently fold over and over with hand or spoon
  5. Heat two more times, for 35 seconds each (Add salt to taste after second time)
  6. After each heating, knead again to distribute heat
  7. Knead quickly until it's elastic, when they stretch like taffy it's done

Note 1: When cheese is smooth and shiny, roll into small balls and eat while warm. Or place in bowl of ice water for 1/2 hour.
Note 2: Alternate to microwave method is heating the curd to 175 degree. Add 1/4 cup of cheese salt to reserved whey. Then mold curds into small balls, and dipp for several seconds in hot whey. Knead, then repeat until smooth and pliable.

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