How to Make Great Fresh Mozzarella Cheese

Step 11 Drain the Curds.

Drain the Curds into a strainer or colander and let set for about 15 minutes. Either use a small strainer to dip them out or just pour into the big bowl through the large strainer. Let the Curds drain until no more Whey comes out of them. This might take 10 - 15 minutes. You can either dump the Whey or save it to make Ricotta.

Comments

[mbrunson2]

I got to Step 10, and instead of having a bunch of little curds, my cheese had already started making one big, stringy lump. Did I over-stir? I only stirred every 5 minutes or so during the resting phases when it said to stir "every few minutes."

I did use raw milk and liquid calves rennet.

[skhan30]

Do not loose hope. Stay confident. Even a stringy lump is good enough. Assume you have still not got wrong. Continue thinking everything is going fine. Drain the whey. Heat the whey to near boiling point i.e. about 76 degree Centigrade. Place the lump in whey for two minutes. The lump would start getting soft & shiny. Take the lump out of whey (Use latex gloves, too hot to handle). Flatten the lump with some pressure of hands. Keep dipping and pressing & pulling. After some stretching fold inside to take hot surface inside and cold portion to outside. After a few folds you have achieved the target. Place the ball in cool water to maintain shape otherwise it would flatten and take a shape of pie. Best of luck.

Shah Nawaz Khan Mob: [phone]. Email [e-mail]

[ZaneyMama]

DEFINITELY save the Whey!!! You can make sauerkraut or fermented veggies with it, soak your grain in it overnight before cooking, or drink it! It's a fabulous liquid! Have a look in the book Nourishing Traditions, if you're interested.