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Ricki's 30 Minute Mozzarella 
Buying Milk for Mozzarella

Our best advice to date is to buy a LOCAL milk one that has not had to have the extensive Long Haul treatment
For more details on finding a milk that works for you click here

 

A problem is that milk is being shipped cross country after being processed by huge processing plants. In order to do this the milk must be processed at higher temps and then held at cold temps for long periods of time while going these long distances to markets. This is especially true for our so called "organic milks" Many of the milks not labeled as UP are in fact heat and cold damaged and will not make a proper cheese curd for this Mozzarella, if your cheese is not working use our dry milk powder and cream directions in the kit.
 

 

 


If you have any questions on your milk quality or you can not form a nice curd like you see in photos 4-8 then click
here for details If you would like to try this recipe without the MicroWave we provide this option .

Click on any image to enlarge it, use Back Button to return !

Add 1 & 1/2 tsp. Citric Acid diluted in 1cup cool water to 1 gallon of cold milk. Heat slowly to 90F
Remove pot from burner slowly stir 1/4 tab or 1/4tsp of rennet diluted in 1/4cup. cool water for 30sec. Cover and leave for 5 minutes. Check the curd, it will look like custard and the whey will be clear.  If too soft let set a few more minutes.
Now cut the curd into
1 inch squares with a knife that reaches the bottom of the pot.
Place pot back on stove and heat to 105F while stirring slowly. (If you will be stretching in water heat to 110F)
Take off the burner and continue sirring slowly for 2-5 minutes. Transfer the curd to a colander or bowl using a slotted spoon.
Notice how the curd is beginning to get firmer as the whey drains.
Continue separating the curd and notice the color of the whey.
Drain the whey from the curd while gently pressing to aid whey runoff.
Using a heat proof bowl microwave on High for 1 min. pour off the whey.
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.
Now the fun begins,
knead the curd as you would bread dough
Remove curd from bowl and continue kneading, return it to the microwave if needed.
At this point, if hot enough, it will begin to stretch,
 and stretch,
and stretch some more
this is what makes it Mozzarella.
I hope we're having fun now. Ooops !
Now knead it back into a big ball until it is smooth and shiny.
aah.. now you know why
they call her the
--------------------------
"CHEESE QUEEN"

 


..... to More Recipes



How to make this cheese :
The Milk:
Make sure the milk you use for this cheese is
NOT
ULTRA- PASTEURIZED

--Homogenized milk will work fine.
--Fresh farm milk will also work well but we encourage you to try with
1 gallon of store bought whole milk first.
--Low fat milk will work but the cheese will be drier and less flavorful

You will need:
--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.
--A stainless steel or strong plastic slotted spoon.
--A two quart microwave safe mixing bowl
--measuring spoons
--A thermometer which will clearly read between 80 - 120 degrees F.

Prepare your work area:
Do not prepare any other food while you are making cheese.
Put all food products away.
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water.
Finally use your antibacterial cleaner to wipe down all surfaces.

Process:
Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool,  unchlorinated water and set aside to use later.

Add 1.5 tsp. of citric acid, diluted in 1 cup cool water, to  1 gallon of cold milk and stir well.
(Add the citric acid solution to the empty cold pot - the photos show adding this dry but do mix with water).

Now, pour cold milk into your pot quite quickly to mix well with the citric acid . This will bring the milk to the proper acidity to stretch well later. Next, heat this milk to 90F. As you approach 90F, you may notice your milk beginning to curdle slightly due to acidity and temp.
NOTE: If having problems with milk forming a proper curd, you may need to increase this temp to 95 or even 100F

At 90F,  remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.  Cover the pot and leave undisturbed for 5 minutes.

Check the curd, it will look like custard, with a clear separation between the curds and whey. If too soft or the whey is milky, let set for a few more minutes.

Cut the curds into a 1" checkerboard pattern (as in photos above) and, if a drier  cheese is desired, carefully cut and stir this curd to release more whey.

Place the pot back on the stove and heat to 105F, while slowly stirring the curds with your ladle.  (If you will be stretching the curds in a hot water bath heat to 110F in this step.)
Take off the burner and continue slowly stirring for 2-5 minutes. (More time will make a firmer cheese)

With a slotted spoon, scoop curds into a microwave safe bowl. (If the curd is too soft at this point let sit for another minute or so.)
You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking.

Next, microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point.)

Microwave 2 more times for 35 seconds each, and repeat the kneading as in the last step. Drain off all of the whey as you go.

Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.

At this point the cheese should be soft and pliable enough to stretch like taffy.

It is ready to eat when it cools.
Form it into a ball and drop into ice water to cool and refrigerate.
When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

Option:
--A substitution of reconstituted dry milk powder and cream is a great option if you can not find the right type of milk
--Lipase may be added to the milk to provide a typical italian cheese flavor
--If you want a softer texture, do not let the curd set as firm and work less when draining and kneading, this will make a moister cheese.


What you may need :

Citric Acid
Rennet

Salt
Lipase

  Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:
info@cheesemaking.com
  

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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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