Making Fresh Mozzarella!
My foodblogging friends and I had so much fun making cheese together Saturday. Cheese unites people! Making mozzarella at home seems very intimidating, but if you have two or three specific products, you really wouldn’t believe how easy it is. (That final item would apply to me.) Rebecca from Foodie With Family was our fearless leader Saturday. The Mozzarella Messenger. I see a comic book series in my future. Note: Mozzarella method created by Ricki Carroll. A gallon of whole milk. 1 1/2 teaspoons of citric acid powder. 1/4 teaspoon liquid vegetable rennet combined with 1 cup of water. And 1 to 2 teaspoons of kosher salt, according to taste. 1. 2. 3. 4. 5. 6. After five minutes, the mixture should resemble a very soft custard. It really was fun to stick our (very clean; don’t worry) hands in there and feel the consistency. 7. It was at this time that an array of “cut the cheese” jokes broke out among all of us very mature women. I’m still laughing. 8. 9. And yum! 10. That’s mozzarella in there!
Mozzarella Cheese Recipe
The Milk:Make sure the milk you use for this cheese is NOTULTRA- 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. Prepare your work area:Do not prepare any other food while you are making cheese. 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. Now, pour cold milk into your pot quite quickly to mix well with the citric acid . At 90F, remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk. Check the curd, it will look like custard, with a clear separation between the curds and whey. With a slotted spoon, scoop curds into a microwave safe bowl.
5 Acres & A Dream: Cheese Making Update: Goat's Milk Mozzarella
When I last blogged about making cheese, I had three hard cheeses under my belt, and was trying my hand at mozzarella. The hard cheeses were still in the 2 month aging process, and the mozzarella making was only going so-so. However I was determined to master it, because mozzarella is one named cheese we use quite often, weekly in fact. My success rate was 50% at that point. I'd made four batches of mozzarella, but only two turned out. "First, always use milk that is 3 days old. Since incorporating Marissa's advice into my mozzarella making, I've made 7 batches without one failure. I know several of you commented on having difficulties making mozzarella too, so I'd like to share how I'm making it now. A caveat - this recipe is is not meant to be a lesson in cheese making. Homemade Goat Milk Mozzarella For the cheese: 1 gallon raw, 3 day old goat milk (mine is spoon skimmed) 1/2 tablespoon citric acid 1/4 teaspoon liquid rennet non-chlorinated water for dissolving citric acid & rennet 1. 2.
Making 1 Hr Mozzarella Cheese From Goat Milk - CoyoteRidgeFarms.com
Easy Goat-Milk Mozzarella Cheese Recipe
This recipe for goat-milk mozzarella cheese is quick, easy and makes a 2-pound block of mozzarella cheese to savor! By Carol Ekarius iStockphoto/Thinkstock Ingredients Tall stock pot 2½teaspoons of citric acid powder 2 gallons of cold goat milk, raw or pasteurize Thermometer 1/2 teaspoon liquid rennet 1/4 cup cool water Preparation Mix citric acid powder into cool milk for 2 minutes. Dissolve rennet in 1/4 cup cool water. Cut the curd into 1/2-inch cubes. Drain curds in a colander for about 15 minutes. Mix 1/4 cup salt in 1/2 gallon of water and heat to 170 F. Using a wooden spoon or a pair of spoons, begin to stretch the curds in an upward motion (like stretching taffy with a spoon). Place the cheese in a plastic mold. Your goat-milk mozzarella is ready to eat! Excerpt from the Popular Farming Series magabook Goats with permission from its publisher, BowTie magazines, a division of BowTie, Inc. Also recommended: Give us your opinion on Easy Goat-Milk Mozzarella Cheese. Submit Comment »
Cheese Making Crash Course, the first year of lessons | Phillip Moxley
For about a year now I have been making cheese. At first there were many failures. However, slowly over time, I figured out how to get past the mistakes. Firstly, it’s all about the milk. There are two types of milk that are generally easy to obtain, cow and goats milk. Raw milk (or pasteurized but not homogenized) is superior in every way to store bought milk, in respect to cheese making. The price for a gallon of milk in-the-raw is usually about five dollars, or an ounce of silver for 4 gallons, depending on who you are dealing with. We are all on a budget, so the money we can spend is limited by the possibility of success. 1.) 2.) If you try to use an old t-shirt, plan on washing it in a massive amount of water or throwing it out. 3.) 4.) 5.) 6.) 7.) 8.) There are some pretty special ingredients and some not-so special ingredients. Rennet, sometimes called coagulant. Mozzarella in 30 Minutes is Impossible *adjust recipe per amount of milk 1.) 2.) 3.) 4.) 5.) 6.) 7.) 8.) 9.) 10.) 1.)
