How to make Mozzerella....(recipe from About.com) Type in 30 minute fresh mozzarella cheese recipe. Also look at the YouTube 30 minute Mozarella....it will help.
Go Saints!!!!
1/2 rennet tablet (find this in the baking section of the grocery store....near the canning stuff)
1/4 cup cool cholrine-free water
1 gallon milk (use 2%)
2 tsp. citric acid (find this in the health food section, bulk dept.....like the seasonings stuff)
salt, optional...(but I like salt)
Crush the rennet and add to the water. Pour milk into a non-reactive pan (no aluminum or cast iron). Place over medium heat. Sprinkle citric acid over milk and stir a couple of times. Heat the milk to 88 degrees. It will begin to curdle.
At 88 degrees add the crushed rennet tablet and stir every few minutes until mix reaches 105 degrees. Large curds should appear. Either strain through a mesh strainer or scoop out with a slotted spoon into a glass bowl. Press curds into a ball and drain off the whey (liquid). Cool.
In the meantime. Heat the whey (that nasty looking greenish fluid) to 175 degrees. Massage/knead the cheese until smooth. If needed, (crumbly and not pliable) dip in the heated whey for a few seconds and knead. Store in a solution of 2 tsp salt to 1 cup water (I used a quart jar).
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