Homemade Mozzarella Cheese In 30 Mins Food

HOMEMADE FRESH MOZZARELLA IN UNDER 30 MINUTES

Steps:

• Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.
• Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.
• Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.
• Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.
• After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it's still a liquid, cover the pot again and let it sit for another five minutes.
• Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.
• Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.
• Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you've removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.
• While you're waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!
• Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.
• Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.
• To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.
• Pat dry and enjoy!

HOMEMADE MOZZARELLA CHEESE

Steps:

• Combine 1/4 cup water and rennet in a small bowl; mix well.
• Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
• Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
• Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
• Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
• Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
• Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
• Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
• Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.

HOMEMADE MOZZARELLA CHEESE IN 30 MINS

Steps:

• 1. 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. Therefore, I do this as I am preparing my ingredients and tools. The Lipase is optional but it gives the cheese a better flavor.
• 2. 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. (Citric acid can be found in a home brew store if you do not want to order from www.cheesemaking.com)
• 3. 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. (rennet can be fount at the grocery store in tablet form use 1/2 tablet, once again you can order www.cheesemaking.com)
• 4. 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.
• 5. 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. We use cheese salt but kosher salt is ok.
• 6. 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!!
• 7. WARNING - if you are making cheese do not bake or cook with yeast for 24 hours prior, the cheese will fail. Also you must use a stainless steel pot not an aluminum one; once again your cheese will fail!

30 MINUTE FRESH MOZZARELLA CHEESE HOMEMADE

Steps:

• Crush the rennet into the water and stir to dissolve.
• Pour milk into a non-reactive pot (no aluminum or cast iron).
• Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88°F; milk will begin to curdle.
• At 88°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
• With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible.
• Microwave curds on high for 1 minute, then drain off all the excess whey.
• With a spoon, press curds into a ball until cool.
• Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
• In the meantime, place the whey over medium heat and let it heat to about 175°F.
• When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
• When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.

RICKI CARROLL'S 30-MINUTE MOZZARELLA - HOMEMADE

Steps:

• Remember if you are using fresh, raw milk, you have to pasteurize it first (found above in the 'Description').
• Slowly heat the milk in a stainless steel pot to 55 degrees. While stirring, add the citric acid solution to the milk and mix thoroughly.
• Heat the milk to 88 degrees over medium-low heat. The milk will begin to curdle. (A NOTE that I found -- The bit about milk not curdling at 88F is wrong, since it curdles just fine at 68-72F for chevre, and 88F is a standard setting temp for cheddar cheese. When I make cheese from my raw farm milk this is where I set it to coagulate. I may raise the temp a bit due to high buttterfat or other seasonal changes to get the whey out but not by much. However, if you are using store-bought milk, we do find that it needs to be heated a bit higher for coagulation (93-97F) after setting, and then a bit more after that to release the whey.).
• Gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Then let the milk sit still while heating it to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should be pulling away from the sides of the pot. Turn off the heat.
• The curds will look like thick yogurt and have a bit of shine to them, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. 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.
• Microwave the curds on high for 1 minute. (Without a Microwave follows below.).
• Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd). You may want to don rubber gloves at this point, as the cheese will be extremely hot to the touch.
• Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.
• Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it's done. If the curds break instead of stretch, they are too cool and need to be reheated.
• When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh, it can be stored in the refrigerator at this point.
• Note: If you are using store-bought milk, and your curds turn into the consistency of ricotta cheese and will not come together, switch brands of milk. It may have been heated at the factory at too high a temperature.
• *How to Make Quick Mozzarella Cheese Without a Microwave*.
• Follow the recipe for 30-minute Mozzarella until Step 5.
• When you get to Step 5, reserve the whey. Then put on heavy rubber gloves.
• Heat the reserved whey to at least 175 degrees Fahrenheit.
• Add 1/4 cup of cheese salt to the whey.
• Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds.
• Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. When it stretches like taffy, it's done.
• Roll the cheese into small balls, and serve warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly. This will produce a consistent, smooth texture throughout.
• If you have any cheese leftover (highly unlikely!), cover and store in the refrigerator.

RICKI'S 30 MINUTE MOZZARELLA MAGIC ( HOMEMADE )

Steps:

• The Milk: Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine. --Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful.
• You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.--A stainless steel or strong plastic slotted spoon.--A two quart microwave safe mixing bowl--measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F.
• Prepare your work area: Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.
• Process: Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool un-chlorinated water and set aside to use later.
• Heat the milk to 90F and add 1.5-2 teaspoons of citric acid. This will bring the milk to the proper acidity to stretch well later.
• As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature.
• When at 90F add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds -- then stop.
• Now turn the heat off (it may continue to rise as high as 105F or so).
• Let the milk remain quiet for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd.
• Cut the curds into a 1" checkerboard pattern and then scoop with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).
• You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta.
• Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before.
• Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
• Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go.
• Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.
• At this point the cheese should be soft and pliable enough to stretch like taffy.
• It is ready to eat when it cools.
• Form it into a ball and drop into ice water to cool and refrigerate.
• When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.

HOMEMADE MOZZARELLA CHEESE

Steps:

• Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.
• Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.
• Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.
• Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.
• After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.
• Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.
• Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.
• Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.