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Mozzarella Cheese recipe
I usually make 2 gallons, so simply double the recipe.
INGREDIENTS: 1 gallon milk 1¼ teaspoon citric acid powder dissolved in 1/4 cup cool water ½ tablet Junket rennet dissolved in ¼ cup cool water Or 1/4 teaspoon of liquid rennet
Add citric acid mix to milk and stir well.
Heat milk to 88F – 91FLet set 30 minutes to acidify
Dissolve Rennet into ¼ cup cool water. Stir into warmed milk mixture. (dont stir it too long, just enough to ensure its mixed in well)Let set undisturbed for 15 minutes to an hour or so, until a clean break is achieved. (if your rennet is older, it could take a little longer) it will look like custard and the whey will be clear. If too soft let set a few more minutes.
Cut curd into ½ inches cubes. Criss cross different directions and slant the knife in the pot to cut it. Be gentle! Try not to bust the curds up. Let the cut curds sit 15 minutes. SLOWLY, Over low heat, stir the curds and whey gently to keep the curds separated and temperature uniform until temperature reaches 108F (Heating to 108 deg. will take about 15 mins.) I do this in the sink full of hot tap water.
Hold at 108F for 35 minutes, stirring every five minutes to keep curds separated and off the hot bottom. Be gentle! Pour curds and whey through a strainer, let drain for 15 minutes. Save whey to make ricotta !! Ricotta is easy and is a simple by product of the used whey!! Break up curd, thoroughly mix in 1 teaspoon salt (or to taste). I add garlic powder and Italian seasonings here too. I just like the extra flavor. Put the curd in a microwave safe dish. Microwave for 30 seconds (adjust the time so that you get the desired elasticity). Microwave 10 seconds or so at a time, check on it. It will need to be quite hot, use spoons if you can’t tolerate the heat, knead to distribute heat evenly. Don’t overheat it though! This is the fun part!Stretch and fold to make smooth and elastic.Reheat in the microwave if necessary. This website is full of great info! http://fiascofarm.comhttp://fiascofarm.com/dairy/mozzarella.htm https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/That site has a TON of excellent recipes.
Add citric acid mix to milk and stir well.
Heat milk to 88F – 91FLet set 30 minutes to acidify
Dissolve Rennet into ¼ cup cool water. Stir into warmed milk mixture. (dont stir it too long, just enough to ensure its mixed in well)Let set undisturbed for 15 minutes to an hour or so, until a clean break is achieved. (if your rennet is older, it could take a little longer) it will look like custard and the whey will be clear. If too soft let set a few more minutes.
Cut curd into ½ inches cubes. Criss cross different directions and slant the knife in the pot to cut it. Be gentle! Try not to bust the curds up. Let the cut curds sit 15 minutes. SLOWLY, Over low heat, stir the curds and whey gently to keep the curds separated and temperature uniform until temperature reaches 108F (Heating to 108 deg. will take about 15 mins.) I do this in the sink full of hot tap water.
Hold at 108F for 35 minutes, stirring every five minutes to keep curds separated and off the hot bottom. Be gentle! Pour curds and whey through a strainer, let drain for 15 minutes. Save whey to make ricotta !! Ricotta is easy and is a simple by product of the used whey!! Break up curd, thoroughly mix in 1 teaspoon salt (or to taste). I add garlic powder and Italian seasonings here too. I just like the extra flavor. Put the curd in a microwave safe dish. Microwave for 30 seconds (adjust the time so that you get the desired elasticity). Microwave 10 seconds or so at a time, check on it. It will need to be quite hot, use spoons if you can’t tolerate the heat, knead to distribute heat evenly. Don’t overheat it though! This is the fun part!Stretch and fold to make smooth and elastic.Reheat in the microwave if necessary. This website is full of great info! http://fiascofarm.comhttp://fiascofarm.com/dairy/mozzarella.htm https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/That site has a TON of excellent recipes.