How to Make Great Fresh Mozzarella Cheese

Step 19: Final notes.

Before I perfected this recipe I was getting 12-14 ounces of cheese. Lately I get about 16-18 ounces. It probably depends on how much you work it. Wrap in plastic or put in a Zip lock bag and refrigerate if you can keep from eating the whole thing right then and there. That's when it is at it's best. It should keep in the refrigerator for at least 6-10 days. I keep my fridge set just this side of freezing so things keep a lot longer.

With the left over Whey you can make great Ricotta Cheese. If you would like to check that Instructable out go to:
http://www.instructables.com/id/Great-Ricotta-Cheese-From-Whey

Do you like Pizza? Check out my Quick Simple Individual Pizza Instructable at:
http://www.instructables.com/id/How-To-Make-Quick-Simple-Individual-Pizzas/

There you have it. Try it out and let me know how it works out for you. If you have any questions, comments, or suggestions leave me a note here or email me at [e-mail].

If you liked this Instructable (Or even if you don't) Please rate it.

Enjoy

Comments

[Stones222]

Calcium Chloride - Is used for milk bought from the store. This helps improve the setting of the curd for hard cheeses. With store-bought milk, the pasteurization process can lower the calcium levels. 

To help increase the calcium levels
Dosage: Add 1/8 teaspoon per gallon of milk.  Add at the same time as the rennet.

Lipase Enzyme - Mild for adding the 'picante' flavor to specialty cheeses (especially Italian cheeses including Provolone, Mozzarella and Parmesan). Also used to flavor Feta.  In addition, adding lipase helps rebuild protein strength.

Dosage: Dependent on taste, do not exceed 1/8 teaspoon per gallon.



Courtesy information provided by CheesAndYogurtMaking.com

[jerpierce]

Due to the fact I have no supply for raw milk, I used 1/2 galon of highly pasturized milk, 1/2 galon of very richly mixed powder milk, and 1 pint of heavy whipping cream for mine, and it went off without a hitch. This is first time making this great recipe and I ended up with about 1 1/2 lbs of yummy, creamy, best tasting mozzy ever. YAY!!!

[Skymeat]

Mike,
First time trying this today and it went off flawlessly! I could only obtain liquid rennet and lemon juice. I made a double batch and documented my progress...My pictures could have been substituted for yours.

Thanks for the great writeup!

~Skymeat~

[Darcy777]

Skymeat,

Thank you for posting your comment. I hope to make mozzarella tomorrow and was hoping I could swap powdered citric acid with lemon juice and your post makes me hopeful mine will turn out.

For anyone having problems, store bought milk can cause problems. I have only made ricotta cheese however I believe the following still applies. I read on a personal web site where the person often made cheese, to use powdered milk as it hasn't been destroyed via the pasteurization process.

[rlewis10]

how much lemon juice did you use, and how did you alter the steps revolving around the citric acid powder?

[skhan30]

Citric acid or lemon juice is used to lower the pH (increase acidity) of milk. You have to use a pH meter.

Use either ingredient and bring pH down to 5.65. Normally best milk is at 6.60. Then add rennet. Rest process is same.

My contact mob phone: [phone] or email : [e-mail].

Shah Nawaz Khan

[Skymeat]

I used 2Tbsp lemon juice for each 1/2 tsp of Citric Acid (didn't add extra water). For the Rennet it was 1tsp to 1 tablet.

[Darcy777]

Thank you for the info :)

[deehanna]

I have to admit we had the most fun ever laughing until it hurt.....unfortunately we took a wrong turn and ended up with a small amount of something white that almost fit into a teaball, Where did we go wrong? Awaiting your soonest reply

[Deedee1121]

Gosh this MUST be the food of the Gods... I'm dying to try it. Yummy! thanks for the info!!!!! :-)

[Ford Prefect]

It is a nice recipe but it is far from being real mozzarella cheese.

"Mozzarella" (that is made of buffalo milk) and "Fiordilatte" (like Mozzarella but made of cow milk) are made without any chemicals but using only natural curds, and the process is a bit different.

Sorry I have not an English link:
http://www.mozzarelladibufala.org/comevienefatta.htm

No doubt that you can make an excellent cheese with that recipe, but just it is not Mozzarella ;)

[copernicus66]

if you look in your cheese section at the store, you can find fresh mozzarella as well as stuff like string cheese, which is the consistency you were probably expecting. Fresh mozzarella is supposed to be softer.

[Ramprat]

Actually, mozzarella made from cows' milk is still mozzarella. It's Mozzarella From Cows' Milk. I would, however, like to know how to make it without a microwave.

[Skymeat]

If you must not use a microwave for some silly reason then it could very easily be done on a double boiler.

[tomlevine1]

Well, there aren't that many water bufallos roaming around the hills of Northern California...Call me easy, but Mikes recipe is "mozzarella" enough for this homemade cheesemaking hobbyist!

[drgeorge1mas]

In another recipe it says not to use goat milk as it won´t work. Do you agree, and if so, why is it? Maybe because of smaller fat globules.

[ZaneyMama]

Awesome! I will try this soon. Would it work with raw cow's milk?

[mikemwa]

It should work even better with Raw cow's milk although I don't know what you would need to do as far as pasteurization etc. or if you would need to change the recipe a little bit. I don't have raw milk available to me anymore otherwise that is what I would be using.

[tabbique]

No pasteurization needed - raw milk is a great immune booster.

[PHRoGGiE]

Hey Mike, I noticed there are a few ingredients from the "usual" methods that I am aware of. Things like calcium chloride and mild lipase powder. Have you never used these in the past? I know the lipase power is there for flavor and the calcium chloride has something to do with the balance of protein & calcium. I've never actually made it, this Instructable has inspired me to do so. I think the kids will really enjoy being a part of the process. I'm just curious what leaving out those two ingredients does to the cheese.

[mikemwa]

I wanted to use those in my recipe also. I've seen those and other ingredients in other recipes. I spent I don't know how many days calling stores and pharmacies but I haven't found anything locally yet. I'm trying to avoid ordering it online and having it shipped to me. If anyone knows where one might find these things let us know.

[kristinahoney]

Try a wine-making/ beer-brewing store. Our local store (www.stompthemgrapes.com) carries reasonable quantities of both citric acid (used in wine-making) and calcium chloride (used in beer-making). They're food-grade and pure - no additives like anti-caking agents or wetting agents to worry about. Many of these stores do mail order too.

[aglaranna]

I read the article about calcium chloride on Wikipedia - one thing that it said was that it is sometimes used in aquariums. You could try calling a local store that carries stuff for hard-core aquarium enthusiasts and see if they might have it. It's also used to speed up the drying of concrete, so you could find a place that sells concrete and see if they might have it there. You might get more ideas reading it, too: http://en.wikipedia.org/wiki/Calcium_chloride

[tabbique]

I can't imagine that it is "food grade" if it is sold at a construction store or aquarium......

[tomlevine1]

Either the auto parts store or the aquarium shop, which is, umm, more desireable? Hey, if its good enough for my goldfish...

I found this interesting article about the use of CLCI2 (calcium chloride) in the production of Gouda cheese based off pasteurized milk. thought y'all might find it interesting. Looks like this curd-hardening, road-de-icing, aquarium loving, smart-water boosting chemical has its ups and downs.

CLCI2 and Gouda

[PHRoGGiE]

errr, meant to say, "few ingredients missing", lol.

[ErikM]

Thanks a bunch for this instruction! I've been just getting in to cheese making and I haven't yet found anything as helpful as this. It came out nearly perfectly. Thanks again! Erik

[mikemwa]

Good to hear. Enjoy.

[Lady Amanda]

This is an excellent recipe. mozzarella: a moist white un-ripened cheese of mild flavor and a smooth rubbery texture. Mozzarella di bufala is made from domesticated water buffalo milk. Mozzarella fior di latte (fiordilatte) is made from cow's milk. This is the only distinction and it is all mozzarella. People shouldn't be a hater just because it's not "traditional". Lipase is an enzyme which adds a mild tangy flavor to Blue, Mozzarella, Parmesan and other Italian cheeses. I use 1/3 cup of lemon juice in place of the citric acid and 2 cups of butter milk to produce the same result. Calcium chloride is a salt used to remove moisture and also acts as a preservative. I do not nor would I recommend it's use as simple kosher or crushed sea salt will work just as well. Personally, I use none while making the cheese but sometimes when serving "raw" I sprinkle a bit of kosher or sea salt over the top of the cheese. One might also wish to consider a small bit of smoked finishing salt. I was taught using the hot bowl method of warming the curd and had never considered putting the whole lot into the microwave but I will certainly give it a go now, Thank you!

[Ramprat]

I have to qualify this by saying that I've never made cheese, but I'm from Wisconsin, and I buy my cheese direct from the factory where you can see them making cheddar in the vats and there are piles of still-warm curds for sale. I've always been told that cheese curds are just cheddar cheese in the "curd stage" that hasn't been compressed into wheels or bricks and aged. So, my (un)educated guess would be to make up a recipe of cheddar and stop at the curd part. In the factory I notice that the curds are done after they've been stirred in the vats, kind of like Steps 10 and 11, above. Hope that helps. P.S. Don't forget to salt them.

[mikemwa]

I think you hit it right on the head. Whenever I go to Wisconsin I always get the Cheese Curds. They are sooo good. I tried making some yesterday but it turned out to be a disaster. I ended up with a big pot of gooey wallpaper paste. Not sure what I did wrong but I wasn't really paying that much attention when I made it because I thought it would be relatively simple. So if anyone needs some great wallpaper paste, boy do I have a recipe for you.

[tomlevine1]

You're the eadible-walpaper "Willy Wonka" of cheese-making...The snozzwanglers tastes like snozzwanglers, and the cheese-curds tastes like cheese curds!

[aglaranna]

Have you found a way to make cheese curds yet?? I'd be very interested in that!!

[tomlevine1]

I posted a recipe a while ago, that I tried, and LOVE it! It comes from Alton Brown of the Food Networks "Good Eats", I believe his first episode of the season. You can find the link down below somewhere. Easiest thing I've done in ages. Here it is again: Pour milk in pot, heat to 120-125 degrees, add 3/4 cup of white vinegar, stir for 5 minutes, let sit for 30 minutes, drain in cloth 5 minutes, grab wrapped cloth of curds, rinse under cold water in sink while breaking up curds for 5 minutes, pour into a bowl, break up, add salt and cream to taste...And, TADA!!!! CURDS!!! Easy easy easy...I believe this is also known as Panir, and/or Farmers Cheese. In this form, it's light and fluffy, and not exactly "cottage cheese", but very close, and very easy, and very fast, and very, very YUMMY! Gotta love that Alton Brown.

[aglaranna]

I'm not sure if the recipe is what I'm actually looking for; I'm looking for these kind of cheese curds: http://en.wikipedia.org/wiki/Cheese_curds You said it was close to cottage cheese, so that's why I'm thinking you mean something different. Thanks, tho - I may go on a cheese-making binge, lol!!

[tomlevine1]

Interesting..."squeeky cheese", the byproduct of making cheddar. Never heard of it until now. Alton Browns recipes' not "squeeky cheese". Jeez, there's a never ending encyclopedia of different kinds of cheese out there, isn't there?! If you find a recipe for "squeeky cheese", please post it...I'll try anything! :)

[mikemwa]

I'm still working on it. Might be a week or 2. I want to make sure it works good before I post it.

[PHRoGGiE]

Those are SOOO good, I anytime I'm up near Portland/Salem area in Oregon I try to hit the Tillamook factory just for the curds!

[shoelessone]

I am very excited to try this. As soon as I have a bit of time next week I'm going to try this. Yay for school being done!

[blaminack]

Very nice work! I will have to try this soon!