Saturday, April 28, 2012

How To Make Mozzarella (String) Cheese

You're not going to believe how easy it is to make delicious Mozzarella cheese. All you need are THREE ingredients!

*  One gallon milk - be sure it is not UP (Ultra Pasteurized) this is a new technique of heating milk to an even higher temperature which destroys ALL bacteria and extends shelf life from 18 days to 60 days (You can imagine how devoid this milk must be of any thing good and healthy as well!) This is done because of the prevalence of disease in current commercial milk producing herds. Look careful for the UP code - it can be placed anywhere on the milk container and only has to be half the size of current pasteurization labels.
  Whole milk, 2%, 1%, skim, raw, or goat milk all can be used for making this cheese. Whole milk is your best choice if using cow's milk.

* Citric acid
*  Rennet - both of these ingredients I order from New England Cheesemaking Company .

* measure 1 1/2 tsp citric acid and dissolve in 1 cup cool water
* dissolve 1/4 tab or 1/4 tsp rennet in 1/4 cup cool water

* Pour citric acid mixture into pot. Add 1 gallon cold milk quickly to mix well with citric acid.
* Heat slowly to 90 degrees.
* Remove from heat and slowly stir in rennet mixture. Stir in an up and down motion for 30 seconds.
* Cover and let sit undisturbed for 5 minutes.

* Check for curd and whey separation. The curd will look like custard and the whey will be clear. If there is not a clean break let sit a few minutes longer.

* With a knife that reaches to the bottom of the pot, carefully cut the curds into 1 inch squares.
* Return pot to stove and heat to 105 degrees while stirring slowly.

* Remove from heat and stir an additional 2-5 minutes.

 


* ladle into a colander and then into a bowl

 
* Pour off whey

* Heat in microwave for 1 minute  The cheese should be almost too hot to handle.
* Knead cheese, microwave two more times at 30 seconds each, kneading between each heating, folding it over itself. The cheese will become shiny and smooth. Pour off the whey as you go.
* Add salt if desired. I added 1 tsp cheese salt. Do not use Iodized salt. Non-Iodized sea salt or kosher salt is fine.

* Now it's time to stretch your cheese like taffy. Stretch again and again - This is what will give the string cheese it's trademark texture.

* Now form into a ball and pinch off pieces to roll into string cheese. Or grate. Or eat as is!


* Drop finished pieces or ball into ice water to cool
* Refrigerate
* Enjoy!

Be sure to visit New England Cheesemaking Company for everything you ever wanted to know about making cheese: facts, recipes, supplies, help and much more.

6 comments:

  1. Mmm... now how about jalapeno mozzarella string cheese? :) How would one do that? Is that as simple as adding canned jalapeno in one of those kneading sessions?

    ReplyDelete
    Replies
    1. YES SILLY GOOSE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  2. How much string cheese does one gallon of milk make? Is it cheaper to make at home (besides being fresher/tastier?

    ReplyDelete
    Replies
    1. IT MAKES 50 TRILLION TONS OF CHEESE YOU STUPID

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  3. it is much cheaper than market cheese.

    ReplyDelete
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