The GoatMentor Recipe book
Mozzarella without a microwave
You will need:
- Citric Acid
- Salt
- Single strength rennet
- 2 ½ gallons whole milk
- Water
- Large pot (needs to hold 2 ½ gal.)
- Measuring cups and spoons
- Thermometer
- Bowls and spoons
- Colander
Steps to making your Mozzarella:
- Dilute 4 tsp. Citric Acid in ½ cup cool water
- Dilute ½ tsp. single strength rennet in ¼ cup water
- Put 2 ½ gal. whole milk in a large pot, and add Citric acid water
- Heat to 88-90 degrees
- Add rennet water and stir 30 seconds
- Let sit for 10-15 minutes
- Cut curds into 1 inch pieces (cut slowly)
- Let sit for 5 minutes
- Heat up the pot of curds and whey, stirring regularly. (Drain off some of the whey as it separates from the curds so it doesn't take as long to heat it all up.) When the curds and whey get really hot, the curds will let out the whey and get melty.
- Knead/massage the curds into one
- Then take the cheese out and stretch it like taffy. If it starts to break, put it into the hot whey again so it can heat up
-
Shape the curd into a nice ball and put in a container in the fridge
Note: You can also brine the curd of mozzarella before putting it into the fridge – just break the cheese into small balls when it is still very warm, and put in a saturated brine for around an hour.
For lots of great cheese making tips, recipes and supplies, go to: www.cheesemaking.com