Monday, February 15, 2010
Flickr Photo By: Adactio
This is a really fun recipe. You can have homemade mozzarella cheese in less than an hour. For extra flavor, I usually add a little powdered goat’s milk
2 level teaspoons citric acid
1 gallon pasteurized whole milk
1/8 – 1/4 teaspoon lipase powder
1/4 teaspoon liquid rennet
1 teaspoon cheese salt
Add the citric acid to the milk and mix thoroughly. If using lipase add it now.
Heat milk to 88 degrees
Add diluted rennet to the milk gently stirring in an up-and-down motion.
Continue to heat until temperature reaches 105 degrees. Turn heat off and let curd stand until you get a clean break.
Curds should look like thick yogurt. If the whey is still milky wait a few more minutes.
Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey.
Mircowave the curds on high for 1 minute. Drain off excess whey. Quickly work the cheese into a ball until it is cool enough to touch.
Microwave 2 more times for 35 seconds each. After each heating, work the cheese into a ball until it is cool enough to touch. Drain all excess whey each time.
Knead quickly like bread dough until smooth. Sprinkle on the salt while kneading and stretching. When the cheese stretches like taffy, it is done.
When the cheese is smooth and shiny, it is ready to eat. Best when eaten right away, but if you store it in the refrigerator, cover it.
Yield is 3/4 to 1 pound
Posted by Ben Evert at 5:22 AM