Advertisement
Recipe: 30 Minute Fresh Mozzarella Cheese
Similar Categories: Minute, Fresh, Mozzarella, Cheese
30 Minute Fresh Mozzarella Cheese
Materials needed:
a nonaluminum pot that will hold a gallon of milk
a measuring cup or bowl to dissolve the rennet (see note below)
a spoon
a candy thermometer
a large slotted spoon, or small sieve
30-Minute Fresh Mozzarella
1/2 rennet tablet
1/4 cup cool, chlorine-free water (most bottled waters are
chlorine-free)
1 gallon milk (2%, 1%, or skim)
2 teaspoons citric acid (see additional note below)
Crush the rennet into the water and stir to dissolve. Pour milk into a
nonreactive pot (no aluminum or cast iron). Place over medium heat.
Sprinkle the citric acid over the milk and stir a few times. Heat
milk to 88 degrees. Milk will begin to curdle. At 88 degrees, add the
rennet solution and continue stirring slowly every few minutes until the
milk reaches 105 degrees. Turn off the heat. Large curds will appear and
begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curd into a large
glass bowl. (If it's still too liquid, let it set for a few more
minutes). Press the curds gently with your hand and pour off as much
whey as possible. Microwave curds on high for 1 minute, then drain off
all the excess whey. With a spoon, press curds into a ball until cool.
Microwave two more times for 35 seconds each, and continue to drain the
whey and work cheese into a ball. In the meantime, place the whey over
medium heat and let it heat to about 175 degrees.
When cheese is cool enough to touch, knead it like bread dough until
smooth. When you can stretch it like taffy, it is done. You can sprinkle
1 to 2 teaspoons salt into the cheese while kneading and stretching it.
The cheese will become stretchy, smooth and shiny. If it is difficult to
stretch and breaks easily, dip it into the hot whey for a few seconds to
make it warm and pliable. Then pick it up again and stretch it into a
long rope. Fold over and stretch again. Dip in hot whey as needed to
make the cheese pliable. When the cheese is smooth and shiny (this takes
just a few minutes), it is ready to eat. Shape it into a log or
golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup
water. This make 3/4 pound cheese (about 12 ounces).
Materials needed:
a nonaluminum pot that will hold a gallon of milk
a measuring cup or bowl to dissolve the rennet (see note below)
a spoon
a candy thermometer
a large slotted spoon, or small sieve
30-Minute Fresh Mozzarella
1/2 rennet tablet
1/4 cup cool, chlorine-free water (most bottled waters are
chlorine-free)
1 gallon milk (2%, 1%, or skim)
2 teaspoons citric acid (see additional note below)
Crush the rennet into the water and stir to dissolve. Pour milk into a
nonreactive pot (no aluminum or cast iron). Place over medium heat.
Sprinkle the citric acid over the milk and stir a few times. Heat
milk to 88 degrees. Milk will begin to curdle. At 88 degrees, add the
rennet solution and continue stirring slowly every few minutes until the
milk reaches 105 degrees. Turn off the heat. Large curds will appear and
begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curd into a large
glass bowl. (If it's still too liquid, let it set for a few more
minutes). Press the curds gently with your hand and pour off as much
whey as possible. Microwave curds on high for 1 minute, then drain off
all the excess whey. With a spoon, press curds into a ball until cool.
Microwave two more times for 35 seconds each, and continue to drain the
whey and work cheese into a ball. In the meantime, place the whey over
medium heat and let it heat to about 175 degrees.
When cheese is cool enough to touch, knead it like bread dough until
smooth. When you can stretch it like taffy, it is done. You can sprinkle
1 to 2 teaspoons salt into the cheese while kneading and stretching it.
The cheese will become stretchy, smooth and shiny. If it is difficult to
stretch and breaks easily, dip it into the hot whey for a few seconds to
make it warm and pliable. Then pick it up again and stretch it into a
long rope. Fold over and stretch again. Dip in hot whey as needed to
make the cheese pliable. When the cheese is smooth and shiny (this takes
just a few minutes), it is ready to eat. Shape it into a log or
golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup
water. This make 3/4 pound cheese (about 12 ounces).
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Minute, Fresh, Mozzarella, Cheese
| Spaghetti With White Bean Sauce | Crockpot Apricot Chicken |