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How to Make Great Fresh Mozzarella Cheese
How To Make Great Ricotta Cheese From Whey
Why is the microwave used? Why not just use a pan?
I've had that problem. Two ideas I have are You didn't get the curds hot enough initially. I burn my hands on the hot whey (+185F) when first working the curds. or Not enough citric acid. I am trying a batch right now and am planning to going heavy on it. Will let you know the outcome.
Lat week I made Fresh Mozzarella Stretching Curd when I got a recipe from another website goldenagecheese.com: http://goldenagecheese.com/product/fresh-mozzarel... . It did worked well but I think there is some more easiness in the recipe referred here. Only by using the complete ingredients including optional ones, you can have the best quality cheese.
esta chida la receta !
I used raw fresh milk from the nearby farm. I DID not pasteurized it! I got it up to 55F before putting citric acid....then followed instructions. Instead of having SMOOTH top of curds, I got a lot of broken curds and lots of coagulated stringy, stretchy cheese before I cut the curds. I went through heating as instructed and got more of streetchy cheese, I just collected freely floating curds around and stuck it into stretchy cheese ball...., then picked the whole thing up and put it into the strainer, and started kneeding/stretching it and heating it in the pot of hot water (160F) to reheat instead of using microwave.I got me a hard, shiny all over, Mozzarella rubber ball!Where did I go wrong!
You have to use the whey almost immediately. For best results, you must use a T.A test kit and have food grade caustic soda to neutralize and bring the T.A to a usable level. 1.1 to 0.9
Remember, everything in moderation, things like this can contain alot of calories, so make sure you balance everything out with the right physical activity as well as the right diet. There's a video I found that can help you a lot with these things, it's full of valuable information, check it out :) - TaniaCorreia
Similar recipes etc like this can be found in this recipe book, I HIGHLY recommend it! Click Here - ACM5
I use white vinegar and a pH meter (available on line for about $20). Adjust pH to 5.3 and use 2% milk. Comes out perfect every time.
Thank you for looking that up, that's very helpful - Katjav4
In some places its called "sour salt". If you look close on the label of the sour salt, it should say citric acid. You can probably substitute lemon juice or vinegar, but I have no idea of the proportions so you'll have to check some cheese making forums. - ata1anta
From other recipes I've seen, 1/4 tsp = 1/4 tablet and is good for 1 gallon milk. - ata1anta
Attempted this over the weekend. Rousing success! I did some things a little different.I used raw milk (it's legal in PA). Will try with store-bought milk for the next batch and save raw milk batches for special occasions (it's about $8/gallon).Rather than cutting the cheese in the pot, I just kept heating it until 105F and then turned it off and let it rest for about 10-15 minutes. With the intention of heating it in the pot rather than the microwave, I added a little less than 1T salt to the whey and started to heat it. I ended up being impatient and used the microwave to heat the curds to stretch. The bowl I heated it in also had some whey so when I needed to re-heat the curds, the whey was still hot enough to use.When I was done stretching, I dumped the leftover whey back into the pot and brought it to a boil for the ricotta step.The ricotta I made is to the left, the mozz is right next to it. - ata1anta
Your instructions were great. After I made my raw milk mozz, I followed your instruction for the ricotta. It was so super easy! I heated the milk to a boil, stirring to keep it under control then let it cool to about 140f. I strained it and ended up with more than I expected. The ricotta is to the left in the pic and the mozz is right next to it.
I'm about to try to make mozzarella - if this isn't a "good" recepie, do you have a link to one that is?
Cómo hacer queso mozzarella fresco
Hi there, thank you for all the below info, may i ask what quantity you use for the below method?
Hey, I make pecorino. I'm working on purchasing some water buffalo to make mozzarella cheese. That said, I am looking for an education in this process. Obviously pecorino isn't mozzarella. Any way you can educate me a little more in depth than thus comment? I have a full cheese house and I use a steam boiler to heat my milk. Full 175 gallon steam vat. I would like to master the process before investing in water buffalo. Currently I'm milking 80 sheep with 30 lambs to add next year to make my cheese weekly. Processing approximately 160 pounds of pecorino a week and another 60 plus poundsize of ricotta (extra tidbit of background info)
So I know I'm late on this but I just would like to put in my 2 cents. I am a professional cheese maker. Specifically pecorino. Now that means I make cheese day in aND day out (or rather 2 days out of the week). Garimau is absolutely incorrect with her recipe. So that said, please don't follow it if you want real mozzarella. I'm sure it's good but not mozzarella.
Hi, your recipe looks really good and I'd like to try it. But for one thing, we only get liquid rennet in Holland. Any ideas how to convert the amount needed?
thand rakho paaji..
No, vitamin c is ascorbic acid.
Vitamin C is citric acid, so you can go that route if needed.
hemantobe roi is absolutely correct. The entire premise of a mozzarellacheese is the process which makes it mozzarella cheese. What you proposed is not a cheese, but more of a processed cheese product that would/might be fine for a quesadilla. I want low fat gooey stretchy low fat cheese for pizza and lasagna, not butter laden goo.
i dont know where you live ZeeaR but you should be able to get Citric Acid in amy Supermarket. It is usually with the baking goods section, such as Bicarbonate Soda, Baking Powder etc. Here in Australia i buy McKenzies brand. Good luck
Can I substitute the citric acid..? I can't find any around here...
I followed NyQuil junkies instructions worked great. I did change a few things. I add the citric acid @ 60 F ( 1.5 tsp diluted in water) the Rennet @ 85 let sit for 15 min add the other .5 tsp citric acid sprinkle in stir lightly.put back on the heat until it reaches 89 F pull off heat let sit 20 minthe curd forms nice. Do not break curd just put it back on the heat when it reaches 120 F the ball should form. Have Fun
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