How to Make Great Fresh Mozzarella Cheese

Step 5 At 88-90 degrees turn off the heat and stir in the Rennet solution for 15-20 seconds.

Cover the pot with the lid and LEAVE IT SET UNDISTURBED FOR AT LEAST 15-20 MINUTES until you can get a clean break. I usually let mine set for 15-30 minutes. Time is not critical here as long as you get the clean break.

Comments

[wapatterson]

According to the packet of Junket Rennet I purchased, you need 1/2 a tablet for 1 gallon of milk, but I used a whole one. Also, the package instructions say to wait 1 to 2 hours after adding the rennet to check for the clean break. I gave it 1.5 hours and it was really good consistency.
If you are using another type of rennet, refer to the instructions they may have inside. Junket takes awhile due to the fact that the rennet actually in it is weaker than other brands and takes a bit of time to work.
I did this tonight with two batches. I had to re-add rennet to the first after it would not set up. I let the rennet sit out for longer than a half-hour the first time and made it useless. The second time I mixed it and poured it in and it came out great! Both batches are great and tasty and I plan to make riocotta tomorrow with the whey to make my own lasagna!

[mkonopko]

I've never done this.. what do you mean by a "clean break"

[iberger]

I believe 'clean break' is referring to the state of the curdled milk congealing to the point of cleanly breaking away from the edge of the pan when moved ... cf. hard/soft peak in whipping. Note, this will only happen with rennet (whether animal or veg) and not acid-only or over-acidified mixtures. If you get a bunch of tiny curds, you've got too much acid and will need to make paneer, farmer's cheese, cheddar, or similar rather than mozzarella.

[ericjs]

I tried your instructions and it came out pretty well. However it came out more like store bought mozzarella than fresh..it was quite rubbery and dense. Still tasty, just not like fresh. Any idea what I may have done wrong? Was I maybe too zealous about squeezing the whey out of the cheese? Or too much stretching / kneading? Heated it up too much or not enough?

The best fresh mozzarella literally exudes milkiness when you cut into it, and I seem to remember the packaged store stuff calling itself "low moisture" so I'm thinking maybe the squeezing-out-the-whey step needs to be done in moderation.

Does the protein content of the milk make a difference? The milk I used was raw, grass-fed, jersey milk, so not exactly the same as your store-bought milk. Even at the slicing up the curds step, mine seemed to have more body than it looked like yours did, so I wonder whether to blame that on my milk or whether it could indicate needing more or less citric acid or whey. Any thoughts?

[diybrewing]

For the junket rennet, you need only a 1/4 tablet for a gallon of milk. Justice your milk was probably pastuerized. Try finding a local farm or a whole foods and use their milk that will definitely help you out. You can also add the cream back to the milk to help you out.

[drronni]

I think you did not use enough Junket Rennet. It would need at least 1 tablet, or perhaps 1/2 tablet of cheesemaking rennet.

[justice_nd]

I followed the instructions exactly up to this point, and even after two hours, I have no curds. Does anyone have thoughts on what could have gone wrong? I used regular whole milk from Publix, Junket brand rennet, and citric acid powder that I picked up at a wine-making supply store. I used tap water that I ran through my Brita filter, boiled for a couple minutes to get rid of any residual chlorine, and then cooled to room temperature. I'd like to try again, but be successful next time, so any help would be appreciated.

[tarie]

Use Publix skim milk and ADD two pints of heavy cream (one is enough, but I love the rich taste of two). It sounds crazy and it is a little more expensive, but it is worth it. Homogenized milk is unfit for cheesemaking. You can buy pastuerized, UNhomogenized milk, but the process of homogenization breaks up the fat granules too fine to be of any use in cheesemaking. If you can't get unhomogenized milk, you can "approximate" it with skim milk with a pint heavy (whipping) cream thoroughly mixed in.

[mikemwa]

Sounds like your doing everything right. Did the milk change at all? Did it get thicker? I have never had a batch that didn't start to congeal after 45 minutes or less. How much Rennet did you use?

[justice_nd]

Instead of giving up on it and dumping it out last night, I left it out for the heck of it. It's now definitely congealing (call it 14 hours after I added the rennet). Any chance that if it gets to the point of a clean break now it would still be good, or has it been out too long? I added half of Junket rennet tablet that I'd crushed and dissolved in 1/4 cup water.