Homemade Mozzarella Cheese

I like to know how things are made.

I like to make things that seem so normal to just pick up in a package.

So, a while back I decided that cheese was next on my list.  I started with the easiest of all cheeses to make:  MOZZARELLA!!!

Here is what you need:

1 gallon whole milk (Do not get ultra-pasturized)

1 tsp Citric Acid

1 Rennet Tablet (dissolve in 1/4 cup water)

1 tsp. salt

The Aldi in town sells milk for $1.89/gallon so if you have one near you, it is worth the trip.

photo(22)I let the milk sit out for a couple of hours to take the chill off.  Then pour the entire gallon into a large pot.  Sprinkle the citric acid into the pot and stir.  Heat the milk on low until it reaches 90 degrees.

photo(24) photo(25)

When it reaches the temperature, pour the dissolved rennet tablet in the milk and stir.  (Junket is the easiest rennet tablets to find.  Most grocery stores carry them near the ice cream cones and chocolate syrup.)

photo(26)Within a few seconds you will start to see the milk curdle.  Let it sit for about 20 minutes undisturbed.  The curds and whey will separate. (Kind of reminds me of Little Miss Muffett!!!)

photo(27)

Once it has set up and “gelled” take a long knife and cut all the way through to the bottom.  Turn the heat on low and heat to 110 degrees.  The curds will start to shrink and sink.  Stir gently and let it sit for 10 minutes.

photo(29)

Use a spoon and scoop out all the curds leaving the whey in the pot.  (DON’T throw it out….we are going to make ricotta cheese from it!)  Once you get it all out, microwave the cheese for 30 seconds.  Pull out, drain the whey into the sink, knead for 30 seconds. (Wear gloves as the cheese gets super hot!) Repeat until the cheese begins to come together and there is no more puddles of whey in the bowl.

photo(28)Sprinkle 1 tsp of salt into the cheese and knead.  Continue until your cheese begins to smooth out and form easily into a log.

This batch made 12.3 ounces of cheese.

photo(30)Immediately drop your cheese into an ice bath and let sit for 3-4 minutes.

You can eat it right away, or put in the refrigerator to eat later.  Mine always turns out a little softer than what you would buy in a package, but it taste so much better!!!  We make pizza, calizones, and lasagna!

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4 Comments (+add yours?)

  1. peachesandpraline
    Jun 16, 2013 @ 22:05:59

    I’ve been dying to try this!

    Reply

  2. Jami @World of a Fat Girl
    Jun 16, 2013 @ 23:50:39

    This does look easy enough… I’ve been frightened to venture into trying to make my own cheeses but I think I can handle this. It would be such a money saver too! Thanks for sharing this 🙂

    Reply

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