- Jan 6, 2011
- 26,255
- 4,705
Second time to do Mozzarella Posted some pictures this time. Didn't get as many as I wanted but doing this by my self missed a few shots
Citric Acid, Rennet , non Chlorinated water
Also trusty Temp gauge
And Milk
I mixed 1.5 tsp of Citric Acid in one cup of non chlorinated water
poured in pot added 1 gal milk (Do not use Ultra Pasteurized )
Slowly stir till temp comes up to 90 º
Remove from burner
Mix 1/4 Rennet Tablet with 1/4 cup non chlorinated water
Stir in rennet mixture very slowly from bottom to top, just a few stirs
Cover and let sit for a min of 5 min (I ended up letting mine sit for about 9 min.
you are looking for a consistency of thick custard.
Once consistency is reached cut in a checkerboard pattern
going all the way to the bottom (You will feel it)
Return to burner and very very slowly start stirring, keep stirring
till the temp reaches 105 º Then remove from burner
and continue to slowly stir for several more minutes
Here is where I stopped taking pictures. with your skimmer spoon
start dipping out the cheese curds there will be lots of liquid drain
as much as you can. After removing All the curds from the liquid
Put in a microwaveable bowl, turning the curds back on them selves
and pressing and pressing and draining as much liquid as you can.
Once this is done place in microwave for 1 min on high. Remove from microwave
drain liquid and start kneading the cheese like you would bread dough.
At this point I add my salt I sprinkle about two tsp. stretch it out salt both sides knead
some more. Then back into the microwave for 30 sec. remove and knead again,
Should be able to stretch it, if not microwave again for 30 more sec.
Form into whatever shape you like put in an ice water bath for for about 15 min
remove pat dry and eat I mean put on a plate and in the fridge
That's it
Citric Acid, Rennet , non Chlorinated water
Also trusty Temp gauge
And Milk
I mixed 1.5 tsp of Citric Acid in one cup of non chlorinated water
poured in pot added 1 gal milk (Do not use Ultra Pasteurized )
Slowly stir till temp comes up to 90 º
Remove from burner
Mix 1/4 Rennet Tablet with 1/4 cup non chlorinated water
Stir in rennet mixture very slowly from bottom to top, just a few stirs
Cover and let sit for a min of 5 min (I ended up letting mine sit for about 9 min.
you are looking for a consistency of thick custard.
Once consistency is reached cut in a checkerboard pattern
going all the way to the bottom (You will feel it)
Return to burner and very very slowly start stirring, keep stirring
till the temp reaches 105 º Then remove from burner
and continue to slowly stir for several more minutes
Here is where I stopped taking pictures. with your skimmer spoon
start dipping out the cheese curds there will be lots of liquid drain
as much as you can. After removing All the curds from the liquid
Put in a microwaveable bowl, turning the curds back on them selves
and pressing and pressing and draining as much liquid as you can.
Once this is done place in microwave for 1 min on high. Remove from microwave
drain liquid and start kneading the cheese like you would bread dough.
At this point I add my salt I sprinkle about two tsp. stretch it out salt both sides knead
some more. Then back into the microwave for 30 sec. remove and knead again,
Should be able to stretch it, if not microwave again for 30 more sec.
Form into whatever shape you like put in an ice water bath for for about 15 min
remove pat dry and eat I mean put on a plate and in the fridge
That's it
