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Zombie Mozzarella

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Picture of Zombie Mozzarella
This will show you how to make mozzarella at home, and then have some fun with it. :)
 
 
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Step 1: Tools + Ingredients

Picture of 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)

Step 2: Begin the mozzarella

Dissolve 1/4 rennet tablet in 1/4 cup water

Dissolve 1 1/2 teaspoon citric acid in 1 cup water

Pour the gallon of milk into the pot, and add the citric acid water while stirring. Continue to stir while heating the mixture to 90°F

Take off the heat, add the dissolved rennet, and stir vigorously for 30 seconds. Cover and let sit for 5 minutes.

Cut the curds in about 1" strips, then cut cross-wise and again at an angle. Your goal is to get 1" chunks of cheese. Don't worry if it doesn't work - mozzarella is very forgiving.

Heat while stirring to 105°F, then take off heat and continue to stir for 3-5 minutes longer.

Anna W (author) 2 years ago
Thank-you. I don't usually make food so, err, disgusting-looking. ;)
zazenergy2 years ago
woah, super creepy! good job!
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