Mozzarella Cheese

If there’s one cheese that I can make which turns out absolutely delicious it is mozzarella. My favorite part is when you stretch the cheese!

Want to try your hand at making mozzarella? Here’s an easy recipe guaranteed to work if you just follow the directions. I’ve made mozzarella cheese using this recipe for 2 years now and it hasn’t failed me yet. Feel free to ask questions or get more explanation.

MOZZARELLA CHEESE

Supplies you will need:

  • SS stock pot
  • 1 gallon of milk
  • Mild lipase powder
  • Citric acid powder – only powder!
  • Liquid or tablet rennet (I prefer the liquid)
  • Pickling or canning salt
  • Thermometer

1) Traditionally, mozzarella is made from fresh raw milk. Cool 1 gallon of raw milk to 40-50 degrees F. {NOTE: I don’t like cooling my milk. I generally use a gallon from the previous day which has sat all night in the fridge}.

2) In a 1/4 cup cool water mix 1/8 tsp of lipase powder. Stir into milk and let sit for 10 minutes. In a 1/4 cup cool water dissolve 1 and 1/2  VERY LEVEL tsp of citric acid powder. Mix into cool milk for 2 minutes. (Use only Citric Acid Powder!)

3) Heat the milk to 88 degrees F.

4) Dilute 2o drops of liquid rennet concentrate in 1/4 cup cool tap water. Stir rennet into milk for 15-20 seconds. Then allow milk to remain still for 15 minutes while it coagulates. Try to keep the temperature in the room warm so that the pot does not cool down too much. {NOTE: Once I’ve heated my milk and added my rennet I just leave my pot sitting on the stove burner – it’s already warm and I don’t like to disturb the process.} After the 15 minutes, check the firmness by inserting a finger into the mass.

If it comes out clean, it’s ready. If it comes out sticking to the finger let it set a few more minutes.

5) Instead of cutting the curd evenly with knives, mozzarella works best if you use both of your hands to gently break up the mass into small even pieces about the size of splite peas. Be sure to reach all the way to the bottom.

Breaking the curd….

Finished breaking….

6) After breaking, let curds remain undisturbed for 5 minutes, then apply low heat and stir gently with a wooden spoon so as to keep curds separated. The curd will shrink somewhat as the whey is expelled from them in this step. Slowly heat curds to 108 degrees F within a 10 minute period.

7) Drain curd into a colander after separating them from the whey by pouring them into a colander with a pot underneath to collect the whey.

Leaving curd in the colander, transfer the colander to another bowl. After the curd has drained some more, flip to put the bottom on the top. {I sometimes help the drainage along by gently pressing the curds, or rolling the curd mass around the perimeter of the colander} Meanwhile, mix 1/2 cup of canning salt in the whey and heat to 170 degrees F.

8)After curd has set, move it to a platter and cut into long strips about 1/2″ to 1″ thick.

Lay strips in criss-cross fashion with a little space between each strip in a large bowl or pot big enough to hold one gallon of water.

Pour the hot salt whey over the curd strips.

9) Using a wooden spoon begin to stretch the curd in an upward motion.

The curd will begin to get stringy and will become plastic and shiny.

Stretch till evenly stretched and place cheese on a platter.

Gently knead as you would bread dough, to remove any extra whey. Shape into a ball, place in a mold, cover and refrigerate at least 2 hours, or until it is cold and firm.

It is now ready to eat! MmmMm!

Oh no! Would you just LOOK at the sink?!

Whose idea was it to make cheese in the first place…..

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2 thoughts on “Mozzarella Cheese

  1. Thank you for a great description of how to make mozzarella! Your writing style is very concise. Do you have to get rennet and lipase powder from a cheese supply place?

    • Thanks! I bought my rennet from a local Health Food store, but the lipase powder I purchased online from Grapes and Granary .com. I couldn’t find a local place that sold cheese making supplies. Making mozzarella was my favorite thing to do! Hope yours turns out!

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