Thursday, July 21, 2011

30 Minute Mozzarella

I love to cook and so do my children. We like to make pizza alot and one day we couldn't because we didn't have any cheese. My daughter asked why we couldn't make some..... Her question lead me to do a little research and I actually found a cheese making class at a local brewing supply store. I took the class and now make mozzarella, yogurt, and other dips/spreads i never thought about making at home!

30 minute mozzarella

you will need:
-a 6 to 8 quart stainless steal pot (aluminum or cast iron will not work well)
-a stainless steel or stong plastic slotted spoon
-a microwave safe bowl
-measuring spoon
-a thermometer


crush 1/4 tablet of rennet and dissolve in 1/4 cu of cool unchlorinated water (set aside to use later)

add 1.5 tsp of citric acid (diluted in 1 cup col water) to the empty cold pot

pour the cold milk into your pot (pour quickly to mix well with the citric acid. this will brng the milk to the proper acidity to stretch well later)

Heat milk to 90F

At 90F remove the pot from burner and slowly add your rennet (stir in a top to bottom motion for 30 seconds) cover pot and leave undisturbed for 5-10 minutes.

check the curd (it will look like custard, with a clear separation between the curds and whey)

cut the curds into a 1'' checkerboard pattern.

Place back on stove and heat to 105F. At 105F turn off buner and contiunsly stirring for 2-5 minuted.

scoop the curds into a colander lined with 3x cheesecloth, pres the curd gently with your hand (pouring of as much whey as possible) place curds in microwavable bowl

microwave on HI for 30 seconds. (drain off whey) knead quickly as you would bread dough until it is smooth and shiny (may need to microwave 1-2 more times)

add 1 tsp salt (more or less o taste, can also add garlic salt, paprika, hot peppers,etc)

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

(my 4 year old helped with this picture)

form into a ball and drop in ice water to cool for 15 minutes, then refrigerate.

We like to use the cheese to make pizza, on crackers, etc. You can also save the whey and use it to cook with in soups, breads, pizza dough, etc- but they are recipes for another day.