Originally Posted by
Roger
Not sick but thick lol....
The cheese was made out of regular whole milk that you buy in the grocery store. But you can't use the double pasteurized or in other words the"Organic" variety.
But the process is pretty easy although you need to keep track of temperature and stuff. You measure out a cup of water cold that's non-chlorinated and you add to it a quarter to a half of a rennet tablet. In a separate cup you measure a cup of water cold with a teaspoon and a half of citric acid. After that you put your milk in a container for heating on the stove that's big enough to hold the entire gallon. Then you stir the citric acid mixture into the milk and stir for a little bit and then you Heat it to 90° stirring constantly. When it reaches 90° then take it off the heat and add stirring the rennet solution. The milk is covered so that you can hold the temperature over that period of time between seven minutes and a half an hour it depends on the quality of your acid and rennet. After you find that the curd has set up in the milk then you run a knife through it and then you heat the curd up to 110°. After this you strain the curd from the whey I use a fine mesh sieve. The whey gets heated up 185° in the pot and then you add the curd to the hpt whey but in the cheese cloth or sieve you're using. So then the process as a matter of dipping that curd into the hot whey for about 15 seconds and then pulling it out and then stretching it and starting to form it you have to do it three times and as you do it it gets more elastic. Finally you form it into a along loaf either single or double or whatever type of of variety you want. Finally you put it in ice water to let it cool down and solidify. That's pretty much it. And it's delicious!
J/K....I believe I will continue to buy my fresh mozzarella from Costco. Thanks for the recipe though.
Reply With Quote
Bookmarks