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    30 Minute Mozzarella Cheese Recipe

    Uploaded by

    angelina
    This document provides instructions for making fresh mozzarella cheese at home using 1 gallon of milk, citric acid, rennet, and salt. It describes the necessary equipment, preparation of ingredients, heating and curdling the milk, cutting and cooking the curds, draining the whey, kneading and stretching the curd into mozzarella balls, and enjoying the fresh cheese. The process involves carefully heating and treating the milk to separate the curds from the whey, then draining off the whey and kneading the curds to form smooth, stretchy mozzarella balls ready to eat.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    30 Minute Mozzarella Cheese Recipe

    Uploaded by

    angelina
    70 views3 pages
    This document provides instructions for making fresh mozzarella cheese at home using 1 gallon of milk, citric acid, rennet, and salt. It describes the necessary equipment, preparation of ingredients, heating and curdling the milk, cutting and cooking the curds, draining the whey, kneading and stretching the curd into mozzarella balls, and enjoying the fresh cheese. The process involves carefully heating and treating the milk to separate the curds from the whey, then draining off the whey and kneading the curds to form smooth, stretchy mozzarella balls ready to eat.

    Original Description:

    Cheesy goodness

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    This document provides instructions for making fresh mozzarella cheese at home using 1 gallon of milk, citric acid, rennet, and salt. It describes the necessary equipment, preparation of ingredients, heating and curdling the milk, cutting and cooking the curds, draining the whey, kneading and stretching the curd into mozzarella balls, and enjoying the fresh cheese. The process involves carefully heating and treating the milk to separate the curds from the whey, then draining off the whey and kneading the curds to form smooth, stretchy mozzarella balls ready to eat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    70 views3 pages

    30 Minute Mozzarella Cheese Recipe

    Uploaded by

    angelina
    This document provides instructions for making fresh mozzarella cheese at home using 1 gallon of milk, citric acid, rennet, and salt. It describes the necessary equipment, preparation of ingredients, heating and curdling the milk, cutting and cooking the curds, draining the whey, kneading and stretching the curd into mozzarella balls, and enjoying the fresh cheese. The process involves carefully heating and treating the milk to separate the curds from the whey, then draining off the whey and kneading the curds to form smooth, stretchy mozzarella balls ready to eat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3
    At a glance
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    The key takeaways are that fresh, non-ultra pasteurized milk works best and a clean work area is important for making cheese safely.

    The steps to make mozzarella cheese are to mix citric acid with milk, heat the milk to 90°F, add rennet, cut and cook the curd, transfer and drain the curd, heat and remove whey from the curd, and knead and stretch the curd until smooth and stretchy.

    The milk should be heated to 90°F, though it may need to be heated to 95°F or 100°F if the curd is not forming properly.

    ● Ingredients

    1 Gallons of Milk (Not UltraPasteurized)


    1.5 tsp Citric Acid
    1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet
    1 tsp Cheese Salt (adjust to taste)

    ● Equipment

    Good Thermometer
    Knife to Cut Curds
    Spoon or Ladle to Stir Curds
    Large Colander
    Large Bowl

    ● Choosing the Right Milk


    Make sure the milk you use is not ultra pasteurized.
    You can use homogenized or non-homogenized milk.
    Farm fresh milk is a great option if you can find it locally.
    Low fat milk will work, but the cheese will be drier and less flavorful.

    ● Prepare 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.

    ● Prepare Rennet

    Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp
    single strength liquid rennet to the water. Set your rennet mixture aside to use later.

    ● Mix Citric Acid & Milk

    Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.

    Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk
    to the proper acidity to stretch well later.

    ● Heat Milk
    Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to
    curdle slightly due to acidity and temp.

    Note: If you're having problems with milk forming a proper curd, you may need to increase this
    temp to 95°F or even 100F.

    Step 5Step 5
    1
    2

    ● Add Rennet

    At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step
    one) 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 after 5 minutes, it should look like custard, with a clear separation between the
    curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more
    minutes.

    ● Cut & Cook Curd

    Cut the curds into a 1" checkerboard pattern.

    Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle
    (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to
    110°F in this step).

    Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a
    firmer cheese)

    ● Transfer & Drain Curd

    With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft
    at this point, let it sit for another minute or so).

    Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If
    desired, you can reserve the whey to use later in baking or as a soup stock.

    ● Heat Curd & Remove Whey

    If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
    If desired, add 1 tsp of salt to the curds for added flavor.

    You will notice more whey separation from 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 two more times for 35 seconds each, and repeat the kneading as in the last step to
    aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you
    go.

    ● Knead & Stretch Curd

    Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and
    continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins
    to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the
    cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like
    taffy). This is what makes it Mozzarella

    We hope you have as much fun with this as we do.

    ● Eat & Enjoy

    Now knead your cheese back into a big ball until it is smooth and shiny

    Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of
    ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several
    days, but is best when eaten fresh.

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