Home made mozzarella cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cube(s) rennet tablet i use all veggie rennet |
1 gallon(s) raw milk |
1 1/4 cup(s) cool chlorine free water |
1 1/2 teaspoon(s) citric acid |
2 gallon(s) water |
1 1/2 teaspoon(s) salt |
Directions:
1. Pour milk into a non reactive pot {no aluminum or cast iron} place over med heat.Crush the rennet into the water and stir to dissolve. Heat milk to 90*. Sprinkle over the milk through a colander then stir a few times. .Milk will begin to curdle. At 90* add the rennet tablet and continue stirring slowly every few minutes until the milk reaches 110*. Turn off the heat. Lg curds will appear and begin to separate from the whey (the clear, greenish liquid) if needed let it set more. Line a colander with cheese cloth. pour milk mixture into it.Grab the sides of the cheese cloth and squeeze the whey. Be careful the cheese cloth wrapped curd will be hot! fill another pot with the whey and enough water to make 2 gal of liquid and turn the curd into a bowl. Knead the curd until it starts to become shiny. Put it in a small colander and place both back in the water and heat it to 135*. [leave a bit of the cheese out to take its temp so that you're not taking the temp of the water. Pull it out and stretch it. You are lengthening the proteins to lengthen the cheese. Put it back in the colander in the water. Add the salt to the cheese and to the water. heat it back up to 140*. when it gets to that temp take it out and knead it and pull it until it gets shiny. Do not let the temp go over 145* because you will have to start at the very beginning. 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 moments to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. When the chhese is smooth and shiny it is ready to eat, Shape it into a log or golf size balls, then store in a solution of 2 tsp. salt to 1 cup water.
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