Homemade Mozzarella In 30 MinutesFrom lilliancooks 6 years ago
- 2 gal milk - as fresh as possible-check the date and don't buy ultra pasteurized shopping list
- 1/2 tsp lipase powder (optional) -I didn't use this and it was fine. shopping list
- 3 tsp citric acid shopping list
- 1/2 tsp of liquid vegetable rennet shopping list
- 2 tsp kosher or cheese salt shopping list
How to make it
- We start by dissolving ½ teaspoon of Lipase powder in ½ cup of cool water; it needs to sit for about 20 minutes before adding to the milk.
- I pour two gallons of milk in to a CLEAN stock pot (stainless steel DO NOT USE an aluminum pot)and bring it up to 55F over a medium heat stirring constantly; this step goes quickly so be sure to have your thermometer in the milk most of the time. When the milk reaches 55F, add 3 teaspoons of Citric Acid and your Lipase.
- Heat the mixture to 90F over medium to low heat you will see the milk start to curdle. Off to the side I have waiting in a glass ½ teaspoon plus 2 drops of rennet mixed with ½ cup of water. When the milk hits 90F I add the rennet mixture. Gently stir in an up and down motion, while heating the milk to 105F. Turn off the heat. The curds should be pulling away from the pot and they are ready to be scooped out.
- Scoop out the curds with a slotted spoon or a Chinese spider (that is what we use) put into a microwave safe bowl. Press the curds with your hands, pouring off as much whey as possible.
- We then microwave the curds on high for 1 minute. Drain off the whey again. Gently fold the cheese over and over as if you are kneading bread. Again, microwave for 30 seconds on high drain off whey and add 2 teaspoons of salt.
- When the cheese is smooth and shiny we roll, it into medium size balls and place them in a bowl of water and ice to cool. Once cool we pat dry and wrap in plastic. This makes about 2 pounds of cheese. We also make ricotta cheese for the remaining whey…but that is another post!!