Zombie Mozzarella

This will show you how to make mozzarella at home, and then have some fun with it. :)

Step 1: Tools + Ingredients

Assemble your tools:

A 5 quart or larger stove-safe pot
Stirrer (stainless/silicone preferred)
A thermometer with an 80-150°F range
long knife (doesn't need to be sharp, just long, ~ 8" works great)
liquid measuring cup
microwave-safe bowl
small bowl
sieve - yours doesn't need a handle
thick rubbery gloves. I use "True Blues," though silicone oven mitts work also. You'll be handling 135°F cheese with these, so don't use the thin kitchen sink kind unless you want a scalding
cutting surface

Assemble ingredients:
For mozzarella:
1 gallon milk  - it *cannot* be ultra-pasturized. I use organic whole milk, regularly pasturized. Check the carton for the label.
Citric acid - available at cheese-making supply shops, or check your local bulk or refrigerator section of a Co-op or similar store
Rennet - available at cheese-making supply shops, or check with a local vegetarian-friendly store
Chlorine-free water (set yours out a day ahead if you plan to use plain tap water to let the chlorine evaporate)

For the "zombie" part:
onion
garlic
canned tomatoes
angel hair pasta
peppercorns
olive oil
balsamic vinegar
wine (not necessary, but makes a tasty addition to the sauce)

Comments

[Anna W]

Thank-you. I don't usually make food so, err, disgusting-looking. ;)

[zazenergy]

woah, super creepy! good job!