30 Minute Mozzarella
"We attempted to make mozzarella cheese."
Serves yields 1 pound | Prep Time 5 minutes | Cook Time 30 minutesWhy I Love This Recipe
This was another experiment to make cheese. Our mozzarella never reached the right consistency to be stretched. t ended up closer to a feta cheese because it was so wet and did not set. This could have been a problem with poor pH control.
Ingredients You'll Need
1 Gallon of Milk
1.5tsp Citric Acid
1/4 tsp Strength Liquid Rennet
1tsp salt
Directions
Add 1 gallon milk to pot.
Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.
Heat the milk slowly to 90°F.
At 90°F, remove the pot from the burner and slowly add rennet 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
After 5 minutes the curds were not set so we had to wait an additional 30 minutes.
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 a slotted spoon.
With a slotted spoon, scoop curds into a colander or microwave-safe bowl.
Drain the curds and microwave in 1 minute intervals.
At this point we encountered difficulties because our mozzarella turned in to a sloppy, very moist, wet ball.
We left it to drain over night and it eventually resembled feta cheese.
