Fresh Mozzarella
– Instructions from
the kit, but can be used without as well.
1-1/2 cups, chlorine-free water
1/4 rennet table
1-1/2 citric acid
1 gallon whole cow milk
1-1/2 tsp. cheese salt, or to taste
Herbs (optional)
2 small bowls
Large pot (at least 5 quarts)
Large spotted spoon
Cooking thermometer
Large heat-resistant bowl
Large microwaveable bowl
Rubber gloves or 2 large mixing spoons
STEP 1: Pour 1/2 cup of the water into a
small bowl and dissolve the 1/4 rennet tablet in the water.
STEP 2: Pour the remaining 1 cup of water
into another small bowl and stir in the citric acid.
STEP 3: Pour the milk into the large pot, add
the citric acid solution and stir well.
Set the pot over low to medium heat and heat, stirring occasionally with
the slotted spoon to prevent scorching, until the milk reaches 90°F.
This can happen quickly, so watch carefully.
STEP 4: Slowly stir in the rennet solution
using a gentle up-and-down motion for about 30 seconds. Continue heating to 105°F.
STEP 5: The milk could already show clear
signs of coagulation: it will look like shiny yogurt, you will see a separation
between curds (while and “solid”) and whey (yellowish) liquid, and the curds
will pull away from the sides of the pot when pressed. If so, use the slotted spoon to slice the
curds into 1-2 inch pieces and stir them in the hot way (still 105°F-110°F)
very gently for 1 minute, then turn off the heat and proceed to Step 6.
Note: if the milk did not form curds at all,
you may have been using unlabeled ultra-pasteurized milk. Use a different brand of milk and try again.
STEP 6: Ladle the curds into the
heat-resistant bowl. At this point, you
can cover and refrigerate the curds for stretching later or continue as
directed.
STEP 7: Ladle the curds into the large
microwaveable bowl. Put on rubber gloves
or use the 2 large spoons for steps 8 through 12. Gently hold back the curds while you pour off
the whey (don’t press much).
STEP 8: Heat the curds in the microwave on
medium power for 1 minute.
STEP 9: Gently use the spoons to fold the
curds over several times and evenly distribute the heat. Again, drain off any whey.
STEP 10: Microwave for 30 seconds more, then
drain again. Gently fold the curds over
once or twice to distribute the heat evenly.
Check the temperature by covering at least 2 inches of the thermometer’s
probe with curds; they must reach 135°F to stretch
properly. If the curds have not reached
this temperature, microwave for 3 seconds more.
STEP 11: Add the cheese salt and herbs and
blend them into the cheese by stretching ad folding gently, just until
incorporated. You should see the texture
change from lumpy to soft to smooth and springy. For the best texture, heat, fold and stretch the
curds as little as possible.
STEP 12: While the curd is warm, shape the
cheese into a traditional ball or other shapes.
The mozzarella is best eaten immediately but
can be covered and refrigerated for up to 1 week. Do NOT store the cheese in water or whey or
it will become slimy and disintegrate.
Makes about 1 lb.
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