How to Make Great Fresh Mozzarella Cheese


Step 2: OK First things First

Picture of OK First things First
1. Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Crush the Rennet tablet and pour it into the other cup of unchlorinated water.
The Citric Acid should be dissolved by the time you have to use it. Most of the Rennet will be dissolved but there will still be some residue left.
2. If you haven't done so already, pour milk into your pot.
Make sure the milk is around 50 degrees when you pour in the Citric Acid
ok so my first batch came out fantastic. I have tried two more times and can't get the curds to separate from the whey when I am microwaving it. Is there anything i can do to fix it?
Okapi12 years ago
I found this at http://www.cheesemaking.com/CalciumChloride.html the New England Cheesemaking Supply Company:

"Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching".
savhomebrew3 years ago
you can get citric acid at a home brew shop. have a shop my self and sell a lb for 8 dollars
mrwolfe5 years ago
You're kidding, right? UN chlorinated water? The only place you can get unchlorinated water, apart from a rainwater tank, is from a pump in a third world country, or from a laboratory de-ioniser. The water supplies in all western countries are chlorinated to kill bacteria. If it weren't so the incidence of typhoid, dysentery and cholera would be as bad as they were 200 years ago. Are you talking about clean tap water, or are you using some special de-ionised water for your cheese?
bgeddes mrwolfe3 years ago
Many, many folks here in the good 'ole US of A enjoy fresh clean unprocessed water from a well. They bottle water from the same vein as my well and send it to city folks. No chlorine is added, or necessary.

MMMMary mrwolfe4 years ago
I just went to a cheese making class today and they also said not to use chlorinated water. You can boil it for 15-20 minutes or use bottled water...
You most live city. The truth is unless you are on a Municipal water system in the Untied States most water is not Chlorinated. Typhoid Dysentery and Cholera were only problems for area that used common wells. The truth of the matter is "modern pluming" is what did a way with yphoid, dysentery and cholera. 200 years ago most people used outhouses and those that did not used chamber pots and cesspools. Additionally people did not take baths or showers often nor did they was their hands combined that with poor food storage Technics or abilities No refrigeration excepts for maybe a "Ice Box"
KittyF mrwolfe5 years ago
If you live anywhere but in the city there are probably natural springs in different places. I know of two in our area that flow right from the ground. however, a Britta does a good job of getting out the chlorine.
Chlorinated tap water left open to the air for 24 hours will become unchlorinated. Put a glass of water in the fridge a day or two before you plan to make cheese, and you're set -- no trip to a third world country required!
and THATS why I love this site. :)
mojobubba4 years ago
Enough Please!!!!!!!

The water comment and chlorine problem has been solved. Please move on to the next step.
imbignate4 years ago
Is that 50 degrees farenheit or Celsius?
@mikemwa: I have a pot like the one in your photo.  Do you know what kind of metal they use because mine has spots where the enamel is chipped off.

diybrewing5 years ago
Also remember that most municipal water supplies are switching from chlorine to chloraminine and chloraminine will not dissipate into gas like chlorine or boiled away. It has to be filtered out. I use water from my brita filter and that is fine for making cheese. I also do not use the microwave but a pot with water that is 150F. I have found that the microwave method makes my cheese to tough and the water does not do that. I also recommend if you can find it getting cheese salt and lipase. They make a huge difference in flavor. The lipase is truly key for making great tasting mozzarella.
matthewabel7 years ago
What about putting it in a cheesecloth lined sieve? Would it drain that extra whey? I guess it would take longer, but it could take the guess work out of the microwaving, which is the only thing that worries me. Our microwave is a piece of uggo. I will be trying this in the future, be assured. Now all the instructables are in place for the perfect pizza pie. Except the sauce...
A great EASY Pizza Sauce Recipe: 1 small can - Organic tomato puree 1 can of Organic Tomato Soup Combine in a blender, spice whith herbs to taste! It's the best pizza sauce I have ever had, if you like it chunky, add Tomato chunks after blending. ENJOY! :)