Mozzarella Cheese...Made From Scratch

Yep, you can make this stuff at home and it is SO much better than the cheese that you get from the store.  But then again, isn't everything??  Oh and did I mention that you can make it in under and hour?

Here's what you need:

1 gallon whole milk- leave out to reach room temperature, do not use ultra-pasteurized
1/4t liquid rennet
3/4c bottled water, unchlorinated, room temperature
1 1/2t citric acid
1t salt
ice

You're going to need a few specific items too.

stainless steel pot, large enough to hold the milk and water
candy thermometer
colander/strainer or cheese cloth (I use both)
slotted spoon
microwave safe bowl, medium size
and last, but not least, a microwave

Now, here's what you do:

* Add citric acid to water then add to gallon of milk in pan. (Here's what it'll look like.  You should see a lot of "chunks".  This time, chunky milk is a good thing!)

*  Heat SLOWLY ON A LOW HEAT to 90-92 degrees Fahrenheit and remove from heat.
* Add 1/4t of liquid rennet, stirring slowly for a few seconds.
* Cover and leave for 30 minutes or until you see the curd has set and it will ‘break’ when cut. (You will know this by putting your finger into the curd and being able to pull it open without it sticking to you.) 
* Cut the curd with the knife into 1 inch (approx) squares and leave for five minutes, to help the curds continue to form.

* Put back on heat and bring up to 105 degrees Fahrenheit (careful not to go over 110 degrees and beyond, it will start to cook it!). The whey will continue to be extracted from the curd.
*  Lift the curds into the strainer/colander using the slotted spoon, allowing as much whey as possible to drain back into the pot as you transfer the curd. Leave for 5 minutes.

* Using your hand, hold the curd and drain off the rest of the whey (pressing gently) and transfer to a bowl. (If using a cheesecloth, lift it and twist the top gently to apply slight pressure.)

* Microwave for 1 minute, and remove. Drain the whey, again using your hand to press out the curd a little to help with removing the liquid. NOTE: BE CAREFUL, USE CAUTION AS CURD CAN GET EXTREMELY HOT. IF IN DOUBT, USE RUBBER GLOVES.

* Knead gently, folding the curd into itself a few times. Microwave again for 30 seconds. (Drain whey as you go)

* Remove from microwave, drain whey, and repeat kneading of curd. If it begins to stretch, start to work the mozzarella by stretching it out. If it is breaking up, microwave again for 20 seconds until it is soft and pliable. Always drain off surplus whey as you work.
*  Add the salt and work it into the ball of cheese by kneading and folding the cheese into itself again. Knead into a ball and it should become shiny and smooth to the eye. If it breaks apart reheat again for 20 seconds, it must remain smooth and supple.

 * Place in a ice bowl for 15 minutes to cool it.
*  Eat and joy, or store wrapped in plastic wrap for up to one week. However, eaten straight away when fresh will be best!

My notes***

-I have made cheese a few times and just when I thought that I was messing it up and needed to toss it, I found a solution.  I take a wooden spoon after the second time in the microwave and I stir.  Eventually, it'll come together.  Start stretching and kneading and draining the whey.  All will be fine!

-I don't always form my cheese in a ball, but you can.  I shape it into what will be easiest for me to slice or cube for whatever recipe I'm going to use it in.

-You can get a product called Junket Rennet and it's usually in the ice cream topping section.  I have to say, this has NEVER worked for me.  To me, the name is right, it's "junk".  But, who knows, it may be ideal for you.  I ordered my rennet online after trying and failing at making 5 batches of cheese.  Yeah, that happened...in one day.  Anyways, if you use the Junket, I would use 1/2 tab or more dissolved in about 1/4c bottled water.

-When you're draining the whey, if you do it in the sink, it can be quite messy, especially your first or second time.  You will soon find out the cheese curds will get everywhere and are not so easy to clean up.  What I did was spray my empty since with Pam.  That way, all I had to do was rinse the sink out and wipe it down and all the curds were gone!

Ok, what are you waiting for??  Get to the store and get in that kitchen!!

:)