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aqua_bell...

January 20, 2009 05:52 AM

Hello, I am interested in making homemade mozzarella cheese. Can you give me the recipe please?. Thank you!

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jmbrown

January 20, 2009 06:41 AM

I found this 30 minute recipe from About.com
What You'll Need
* 1/2 rennet tablet
* 1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
* 1 gallon milk (2%, 1%, or skim)
* 2 teaspoons citric acid
* Salt, optional

What to Do
1. Dissolve Rennet in water.
2. Heat milk in a non-reactive pot over medium heat.
3. Add the citric acid.
4. Stir.
5. Heat until the milk reaches 88 degrees and it curdles.
6. Add the rennet solution.
7. Stir every few minutes until the milk reaches 105 degrees F.
8. Strain the curd into a glass bowl.
9. Press liquid out of curds.
10. Microwave curds on high for 1 minute.
11. Drain off all the excess whey.
12. Press curds into a ball until cool.
13. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
14. Heat whey over medium heat to about 175 degrees F.
15. Cool.
16. Knead.
17. Shape it into a log or ball.
18. Store in salted water.
For the full recipe: http://homecooking.about.com/od/cheeserecipes/r/bldairy22.htm

For Step-by-Step instructions with pictures, checkout:
http://www.instructables.com/id/S8F9VSPFEL1NLU0/

For an alternate method, check out this video:
YouTube: How to Turn Milk into Mozzarella Cheese

http://www.youtube.com/watch?v=FgB-pmwOhbw
Source(s):
http://homecooking.about.com/od/cheeserecipes/r/bldairy22.htm
http://www.instructables.com/id/S8F9VSPFEL1NLU0/

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tracebooks

January 21, 2009 03:24 AM

For true mozzarella, the above recipe is good. But you will need to make sure you have the proper cheese culture, or what you end up with could end up tasting like raclette (smells like an old gym shoe) or Havarti or whatever molds happen to be surfing air currents in your kitchen.

Here is a great method to make mozzarella, which is sort of an intermediate/beginner level cheese. Did you know ricotta is traditionally made from the whey of mozzarella cheese?

And the source below is source mentioned in the article.

"

One of the first cheeses people want to learn to make is
Mozzarella. It is a very common and useful cheese, so this makes sense.
It is also one of the few cheeses that freezes well, so you can store
it up for the winter. The problem is, I have found Mozzarella can be
pretty tricky, especially for a beginner cheesemaker. Finally, after
years of trying to produce a consistent cheese: a stretchy, tasty,
well-textured Mozzarella, I've succeeded.

One
of the problems with learning to make cheese is that if you don't have
someone to show you, you have to figure it out on your own. This has
been the way it is for me; I'm totally self taught. Some aspects of
cheesemaking are a real knack and feel kinda' thing that just takes
time to figure out. This is the way it's been for Mozzarella and me.
There are many different recipes, and many different ways of doing things.

There
are several "keys" to making successful Mozzarella. You really need
to understand why you are doing, what you are doing. To achieve the desired
stretchiness that you want in Mozzarella, you must develop acidity in
the curds. This acidity is what allows the curds to stretch: no acidity,
no stretch. If you have no stretchiness, you cannot properly "work"
the curds, and so you cannot develop the proper texture. It is during
the "working" of the curds that the nature of the curds changes to become
what we know, as Mozzarella.

One
thing you must also keep in mind, is that too much acidity is not good
either. Too much acidity and the curds become a hopeless mess."

Much more at the Fiasco Farm website below

Source(s):
http://www.dairyconnection.com/hobbyiest.html

http://fiascofarm.com/dairy/mozzarella.htm

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