Mozzarella- Fast and Easy

 

 

 

 

 

 

 

Makes about 1 pound

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

 

 

 

 

 

 

 

 

 

1 Gallon Cows Milk- Whole, 2% or 1%

 

 

 

 

 

 

 

 

Utensils

 

 

 

 

 

 

 

 

 

 

Lipase Powder (Mild)- optional, for flavor * (this is not vegetarian)

2 Gal or Larger Stock Pot

Liquid Calcium Chloride (for store bought homogenized milk only)

Thermometer

Citric Acid Powder

 

 

 

Slotted Spoon

Rennet (Liquid or Tablet)

 

 

 

Microwavable bowl (s)

Cheese Salt- (non-iodized, flaked salt)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* This recipe can be dou-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

bled.

1) Add 1/2 tsp liquid rennet or 1/2 tablet (crushed)

rennet to 1/4 cup cool

dechlorinated water. Put aside for later use.

 

 

 

 

 

 

 

* You can keep your

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2) Pour one gallon of cows milk into your stock pot.

 

 

 

 

 

 

 

Mozzarella fresh by pour-

If you are using store bought milk (homogenized

 

 

 

 

 

 

 

ing some cooled whey into

milk), add 1/2 tsp liquid calcium chloride. Stir well.

 

 

 

 

 

 

 

your storage container with

Switch on heat to medium under milk.

 

 

 

 

 

 

 

a little (1/4 tsp) of liquid

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

calcium chloride.

 

 

 

 

 

 

3) Sprinkle 2 tsp of citric

 

 

 

 

 

 

 

* If you don’t have a

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

acid into the milk. Stir

 

 

 

 

 

 

 

 

 

 

 

 

 

well. If you are adding

 

 

 

 

 

 

 

microwave, add 1/4 cup of

 

 

 

 

 

 

 

 

 

 

 

 

 

Lipase (adds Italian cheese flavor), add 1/4 tsp

 

salt to your whey. Then

 

 

 

 

 

 

of lipase powder now. Slowly raise the temper-

 

heat your whey to 185-190

 

 

 

 

 

 

ature to 88 deg F.

 

 

 

 

 

 

 

deg F.. Dip your

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mozzerella balls into the

4) When milk reaches 88 deg F., add rennet

 

 

 

 

 

 

 

 

 

whey hot whey using a

 

 

 

 

 

 

 

 

 

solution. Stir in well. Continue to heat milk

 

 

 

 

 

 

 

 

 

slotted spoon. This takes

slowly until the temperature of the milk reach-

 

 

 

 

 

 

 

 

 

the place of microwaving

es 105 deg F.. Turn off the heat.

 

 

 

 

 

 

 

 

 

the curds. Dip the balls of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

curds 3-4 times kneading

 

 

 

 

5) You should now have a

 

 

 

 

 

 

 

 

 

between dips. The cheese

 

 

 

 

mass of clumps (curds)

 

 

 

 

 

 

 

 

 

is finished when it is shiny,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

smooth and pliable.

 

 

 

 

floating in a greenish col-

 

Curd Forming

 

 

 

 

 

 

 

 

ored liquid (whey). Use your

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

slotted spoon to scoop out the curds and place them

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

in the microwavable bowl. Try to leave as much of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the liquid (whey) behind as you can. When you have

 

 

 

 

 

 

 

 

gotten all of the curds out, press them into a ball. The

 

 

 

 

 

 

 

 

 

idea is to squeeze out the liquid (whey) and retain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Separate the curd

the curds (cheese).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6)Once you have gotten the curds into a ball and pressed out most of the whey, put the ball into a microwav- able bowl and microwave the curds on high for about 45 seconds (the amount of time will vary depending upon the power of your oven). Remove the cheese from the oven and knead the cheese (similar to kneading dough). BE CAREFUL! THE CURDS WILL BE HOT! You may want to wear rubber gloves. Sprinkle the cheese with 1-2 tsp of flaked cheese salt. Continue to pour off any liquid and knead the salt into the curds.

7)Once the curds cool down, put the ball back into the microwave and reheat at high power for 20-30 sec- onds. Remove the cheese from the oven and knead again, pouring off any excess whey.

8)Finally, microwave the curds one more time for 20-30 seconds. Remove the cheese. The cheese should be stretchy at this point. Continue to knead until the cheese is smooth and shiny. Once smooth and shiny, the cheese is ready to eat! You can keep the cheese in a tupperware type container and refridgerate or freeze.

 

Scoop out the curd

Microwave the curd

Finished Cheese

 

 

Knead the curd

 
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