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How to Make Great Fresh Mozzarella Cheese

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Step 18: CHEESE!!!!!!!!

Picture of CHEESE!!!!!!!!
Finished Cheese 2.jpg
You now have some Great Home Made Mozzarella Cheese.
 
 
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lpln8 months ago
hello i'm mohammad from iran
this instruction for mozzarella was very good
every step was very subtle but for first time i'm not sure make it very good
viewsforme11 months ago
My cheese turns out hard and dry, it is nothing like to soft white Mozerrella in your photos. I cannot seem to be able to get it to stretch, it just keeps breaking up and is lumpy. It separates and sets fine within 10 minutes. I am using fresh jersey milk straight from the cow, (1 rennet tablet 1 tablet = 4 litres), and 2 tsp citric acid. what am I doing wrong?
cookie19461 year ago
I make mozzarella using raw milk direct from the dairy farm (by law in my state it can only be sold at the farm or via a co-op), anyway, you should know that all milk is not created equal. The milk from Jersey or Guernsey cows is much richer in fat/cream than is milk from Holstein or some other varieties of cattle. This gives the milk not only a richer flavor but will yield quite a bit more cheese as well as more ricotta from the whey. Ask what kind of cows are in the herd/being milked before you buy raw/from the farm ...Holsteins are black and white marked and the other two are tan or a rich caramel brown color for starts. Often the price of the milk may be the same so it pays to do a bit of checking. Also a Holstein will give more than twice the amount of milk as a Jersey or Guernsey cow, so a farmer may make more money with a Holstein herd. Also ask if the cows are grass fed or grain fed. The feed makes a big difference in richness/flavor as well. Grass is better. Many organic, sustainable dairy farmers prefer quality over quantity when selecting which variety of cows they will utilized for their dairy herd. I live in an area where I can get Holstein milk just about 30 minutes from home but have to go 144 miles to get Jersey or Guernsey milk. This wonderful farmer put some of us who live far away in touch with one another. We have worked out a plan with some of the almost 50 families that purchase milk from this farm, to take turns making the drive so save both on fuel and time. The co-op in our area only sells Holstein milk at this time so we had to get a bit creative and work together for our common good. And by the way, this farmer sells his milk for much less than does the closer farmers as well as the co-op. He also works with our state university ag department and has found a source for "Food Grade" buckets with resealable lids and food grade liners so that we are transporting a ton of glass jars. When the milk gets to me I can transfer it into glass with food grade resealable non-metal lids so that there is never rust developed to contaminate of shorten the life of our wonderful milk. (Often rust will form as lids are opened and closed repeatedly.
mikemwa (author)  cookie19461 year ago
You are so lucky to be able to get fresh milk. I want it so bad. But in Illinois it's illegal to sell it from the farm now a days.

Mike
Sorry I made a typo...we do NOT transport a lot of glass jars. I need to be a better proof reader before I post my comment.

Good cheese making to everyone.

I am a culinary educator and have taught both baking/cooking as well as cheese making (and some other off the beaten path culinary techniques) for over 30 years.
Making mozzarella and ricotta cheeses is a great introduction into cheese making at home.
I really enjoy instructables and am always eager to pick up new tips and ideas/shortcuts.
mrszuda1 year ago
I made the recipe last night and it was absolutely delicious! I used liquid rennet and made the mistake of adding it at the same time I added the citric acid. Just to be sure I added more at the proper time. It took longer than it should because I only have a regular thermometer, not a digital one. I will be getting one before my next attempt. The constant temp. monitoring was a bit exhausting. The next time will be much less stressful now that I know how easy it is! I used regular 4% milk from the store. I used an old nylon blouse to drain it since I was out of cheese cloth. Mother of invention and all............
Jeez-o-man People!!! Stop fighting and just make,eat,and enjoy the damn Mozzarella cheese!!! Make it however you please,microwave,double boiler method, whatever!!! Life is too short to argue about it, the guy just wants you to enjoy his homemade cheese!
hunnybaby3 years ago
How much cheese does it make? have you weighed it? I am curious because I am looking for a cheaper way to get cheese from the supermarket. Wondering if it is cheaper to make it at home or to buy at the supermarket? I KNOW homemade mozzarella will taste better but is it less expensive? Where I am from its $7 - $9 for about 500gr of cheese. Coming from a family that loves its cheese and PIZZA with lower income we wait for cheese to come on sale so we don't have it often. Would be nice to have it more often :)

Thanks for the instructable. :)
It all depends on what the milk costs in your location.You should be able to yield about 1-2lbs of cheese/gallon.
OleNavy2 years ago
I learned how to make mozzarella by acident. I took my lunch to work and heated it up in the microwave. I forgot I had large curd cottage cheese and upon trying a bite I found it became more and more gummy as I chewed it. I tried again later with a container of cottage cheese and reproduced the same results while working it with a spoon as it cooled. I am low sodium so I didn't consider putting any salt in it.
thomas96663 years ago
Inbetween step 17 and the final step 18, you should place your mozzarella ball into cold water to set its shape and prevent it from, em.... running about the plate like in the photo.
That's a good idea. I was thinking there was another step, but this is still a good way for beginners to learn. Of course, it works best by looking at the recipe and also the comments for suggestions and what works best for them. Another option is to check other ways people make it to see the the differences. I'm a believer in all suggestions are welcome as long as they are constructive, as yours is.
diybrewing3 years ago
I use the stovetop method because I can control the temperature better then a microwave. All you to do is bring your water to 150-170F and add your curd to it. You can used the double boiler method but I don't because I have hi-temperature gloves that can withstand 300F so I just reach in with them. Put your curd in then when the internal temperature reaches 130F you will need it like a piece of dough for about 30 seconds then return the curd back to the water until the temperature reaches 130F again and need like a ball and try to stretch. If it stretches then stretch until it either looks plasticy or is unstretchable. If it is unstretchable then return to water until the internal temp is 130F again and then stretch again. I usually find I have to return the curd to the water about 3 times to get it to stretch. For storage you want to wrap the mozz in plastic wrap and eat within 7 days. If you put it into water or oil it will get slimy quickly because of the fact you did not let the curd sit for 24 hours.
This looks fantastic and I'm quite excited to try it. What can I do in lieu of the microwave? we don't have one (and won't). thanks
I just finished making this for the very first time and it was great!!  In leiu of the microwave I just did a double boiled approach and it was fine. mmmmm raw whole milk mozz!
fleursdelis4 years ago
I would like to try it but I don't have a microwave (on purpose). What do I need to do instead of?
dromano6 years ago
The recipe looks great ! I will be trying it this week. One question, What is the yield from a gallon of milk?
mtjohnson66 years ago
Ok...so maybe I am BLIND!! I just read step 19. I know how to store it now...but I still need help with the oil and seasonings.. Thanks!
mtjohnson66 years ago
Hi... Once this "goodness" is finished, how do you store it? I have seen it packed in oil in the stores with spices. Got a recipe for that?? If so, PLEASE share!! I sometimes make Caprese(spelling?) mini kabobs and the fresh seasoned cheese makes all the difference!! Thanks
evg086 years ago
It takes water buffalo's milk to make the authentic mozzarella cheese.
It is produced only in two spots of the Campania region in southern Italy, all other products are to be cosidered as anything but mozzarella.
http://www.vannulo.it/index-1.html
Janus Horus6 years ago
Very excited too.I am french,the country of 350(+) cheeses
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