For months, my friend Leanne has been asking how we make our mozzarella cheese from scratch. My husband and I have actually planned to make our own Instructable at one point to send to her, then life got crazy, and just never got around to it. Now that things are calming down, and now that I've started a blog, she's reminded me that I still have not given her instructions. So, Leanne, here it is! Recipe based off of book Cheese Making by Ricki Carroll.
INGREDIENTS
1.5 tsp citric acid (dissolved in 0.5 cup water)
1 gallon milk (we use whole milk)
0.25 tsp rennet*
1 tsp cheese salt (optional, or to taste)
PROCEDURE
1. Heat milk in large pot on stovetop. When milk gets to 55ºF, add citric acid, and stir. Keep stirring until milk reaches 90ºF.
2. Remove milk from heat, and slowly mix in rennet. Gently mix in an up and down motion, for about 30 seconds, then place cover and leave alone for about 5 minutes.
3. At this point, milk should have turned into curd and whey. Cut the curd with the back of a knife (or other thin apparatus) as pictured. If, when you're cutting, you notice the curd is still too runny, let sit for a few more minutes.
4. Then put pot back on stove and gently stir while heating to 105ºF. Once temperature is reached, remove from heat, and keep stirring for 5 minutes.
5. Scoop out curds (leave whey in pot) onto large microwavable bowl. (We don't actually know what to use the whey for - we've always just thrown it out. Any ideas?) You will need to manipulate the curds in this bowl, so make sure it is large enough that there is enough room to maneuver.
6. Once most of the whey has been removed from the bowl of curds (we use a cheesecloth to squeeze out as much of the whey as possible), put bowl in microwave at high for 1 minute. Fold/gently knead cheese over and over (see picture). At this point, we add some of the cheese salt; the folding allows for its distribution. You don't need to do this step; we prefer it with the salt. Repeat this microwave/knead procedure at least two more times, each time warming up for only 30 seconds. We take pinches off it at this time to taste. If you want more salt, this is the time to add.
7. At this point, cheese should stretch, like in photo. If not, keep repeating the half minute microwave heating and folding/kneading. According to book author, cheese will not stretch until it reaches 145ºF.
8. Once it stretches, form into a smooth ball and cut into slices for serving. Or, shape into smaller balls. We normally eat it at this point. If we store it, we put them in a glass Pyrex dish and cover tightly in the refrigerator. We're not exactly sure how long it can last because it is always finished by the following day. So yummy!
I hope that helps! It isn't difficult, and so tasty, it is definitely worth a try!
*There are two types of rennet pictured above. If you use the tablet form, use a quarter of a tablet, dissolved in 0.25 cool unchlorinated water.
EDIT:
Leanne was asking where to purchase the items that may not be normally stocked in one's kitchen. We got the citric acid from a local health food store. Cheese salt, I've seen at either Whole Foods or Lunardi's, but we purchased ours online before we saw them at the store. The rennet we also ordered online at:
New England Cheesemaking Supply Company
(413) 628-3808
The book also offers a source in Canada:
Glengarry Cheesemaking & Dairy Supply
(888) 816-0903
Thank you!!!
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