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This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese
If you like fresh home made Mozzarella Cheese then try out this Instructable. If you have never had fresh Mozzarella Cheese, try it out any way. There is a world of difference between the packages stuff you buy in the store and the cheese you make yourself. It will only take a couple hours out of your life but it will be well worth it.
There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good.
There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. Realistically, it ain't gonna happen if you want to do it right. Plan on it taking about an hour and a half to 2 hours. As you make more batches you can cut it down to maybe an hour or so.
I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. If you have access to farm fresh milk your even better off and I'm jealous. You can also use goat, buffalo or camel milk.
If you like fresh home made Mozzarella Cheese then try out this Instructable. If you have never had fresh Mozzarella Cheese, try it out any way. There is a world of difference between the packages stuff you buy in the store and the cheese you make yourself. It will only take a couple hours out of your life but it will be well worth it.
There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good.
There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. Realistically, it ain't gonna happen if you want to do it right. Plan on it taking about an hour and a half to 2 hours. As you make more batches you can cut it down to maybe an hour or so.
I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. If you have access to farm fresh milk your even better off and I'm jealous. You can also use goat, buffalo or camel milk.
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Signing UpStep 1Equipment you will need:
Equipment:
1. At least an 8 quart pot either enameled or stainless steel. (Do not use aluminum, cast iron or other reactive pots)
2. Thermometer. (A candy thermometer will probably work but a good digital thermometer is much better for accuracy.)
3. A couple measuring cups or something to dissolve the Citric Acid and Rennet in.
4. A big strainer to strain the Curds from the Whey.
5. A long sharp knife to cut the Curds up with.
6. A slotted spoon to stir the Curds and dip them out with.
7. Large bowl for the drained off Whey. (Glass is best)
8. Small bowl to put the Curds in. (Glass is best)
9. Microwave
Optional:
10. Nylon netting for draining Curds. (I use this with the strainer. You can get this stuff at most fabric stores. It is just nylon netting. Get the plain white and probably not the colored stuff)
11. Plain white cloth if you want to make Ricotta Cheese with the Whey that is left over.
12. Small strainer to dip out the curds.
Ingredients:
1. 1 gallon Milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. (I have only used whole milk, although you can also use 2% or skimmed milk. Do not use ultra-homogenized milk though. If you are lucky enough to get milk fresh from the farm, that's even better)
2. 1 Rennet tablet crushed. (The Rennet tablet is used to coagulate the milk. You can also use liquid Rennet if you can get it. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. About $2.00)
3. 2 teaspoons Citric Acid divided. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. (The citric acid is what gives the cheese it's stretch. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00)
4. 1/2 cup water divided in 2. (Do not use chlorinated water. Bottled water is fine.)
5. 1 - 2 teaspoons salt.
1. At least an 8 quart pot either enameled or stainless steel. (Do not use aluminum, cast iron or other reactive pots)
2. Thermometer. (A candy thermometer will probably work but a good digital thermometer is much better for accuracy.)
3. A couple measuring cups or something to dissolve the Citric Acid and Rennet in.
4. A big strainer to strain the Curds from the Whey.
5. A long sharp knife to cut the Curds up with.
6. A slotted spoon to stir the Curds and dip them out with.
7. Large bowl for the drained off Whey. (Glass is best)
8. Small bowl to put the Curds in. (Glass is best)
9. Microwave
Optional:
10. Nylon netting for draining Curds. (I use this with the strainer. You can get this stuff at most fabric stores. It is just nylon netting. Get the plain white and probably not the colored stuff)
11. Plain white cloth if you want to make Ricotta Cheese with the Whey that is left over.
12. Small strainer to dip out the curds.
Ingredients:
1. 1 gallon Milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. (I have only used whole milk, although you can also use 2% or skimmed milk. Do not use ultra-homogenized milk though. If you are lucky enough to get milk fresh from the farm, that's even better)
2. 1 Rennet tablet crushed. (The Rennet tablet is used to coagulate the milk. You can also use liquid Rennet if you can get it. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. About $2.00)
3. 2 teaspoons Citric Acid divided. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. (The citric acid is what gives the cheese it's stretch. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00)
4. 1/2 cup water divided in 2. (Do not use chlorinated water. Bottled water is fine.)
5. 1 - 2 teaspoons salt.
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Perhaps you should get out more. LOL
"Water intoxication, also known as hyper-hydration, water poisoning, or overhydration, is a potentially fatal disturbance in brain functions that results when the normal balance of electrolytes in the body is pushed outside of safe limits by over-consumption of water."
De-chlorinating chemicals available at pet stores will break the bond, allowing the resulting chlorine and ammonia to dissipate, but of course I doubt you want to make cheese with water treated with a de-chlorinating agent.
You could always call the water agency and ask which they use, but the safe bet is that they've switched to chloramine. Spend the $1.50 on a 20 oz bottle of water to get your half cup.
You're correct about the distilled water removing all those things, but once left open, bacteria , etc. can cotaminate the water. Same with boiled water or water run through activated charcoal. Without residual chlorine, the water will not stay clean in open air for long periods.
it is apparent you don't know our great country. All rural areas, aka - farm land, have well pumps and are not on chlorinated water systems. The water that comes from my faucet is unchlorinated and has been for the 12 years that I have owned my house. I live in a rural area that is surrounded by small towns that have municipal chlorinated system but it is cost prohibitive to bring town water all the way out to the farms and communities surrounded by the farms. Oh and we have a septic tank too....
Anyways, I can't wait to try this recipe out, it sounds great and I have made it years before. Just took a quick look up to remember how to. Beware though, this will wear out your hands in making the Balls of cheese, but well worth the sacrifice.
Blessings,
Tea
I didn't mean to, but it looks like I really lit a fire here. I'm not too worried, though, because there have been lots of great suggestions on how to get your water without Chlorine in it.
One thing though , how important is the dechlorinated water? I just did a quick internet survey, and out of 20 recipes (pretty much the same recipe 20 times, really), only 2 mention bottled or distilled water. Most recipes I've seen don't specify "unchlorinated water", just "water". Has anyone tried using ordinary chlorinated tap water? Does it make a difference? Just curious ...
So, everyone use bottled spring water (Poland Spring, Evian, Aquafina, Dasani, generic-market-brand, etc.) for this recipe. I think the issue is settled now, isn't it?
I understand your words. :-D
No har feelings about that. I was in a "not so good day", lol.
And also, you've demonstrated knowledge of our "good tech points" when you spoke about some good points that even most brazilians don't know about it. :-)
My best regards, mrwolfe. :-D
I'm joking... I see your point and agree. But, unfortunately there's still too much difference in the living conditions ober the world (see Africa, for example).
Well, i hope these barriers come dow as soon as possible.
Respectfully,
uallacepod
I sincerely hope that more people think as you, my dear.
Also, you already wrote a "good phrase", lol.
My cumpliments,
uallacepod
No need to say more, lol. perfect words.
UN kinds: Evian, wells, distilled ...