| There a few sites out there that tell you how to | | | | of cool water and set aside to use later. Heat the |
| make mozzarella cheese, but I wanted to put | | | | milk to 90F and add 1.5-2 tsp. of citric acid. This |
| together an article that gives a little history and | | | | will bring the milk to the proper acidity to mold |
| explains the simple way of how to make | | | | well later. As you approach 90F you will notice |
| mozzarella cheese. Mozzarella is one of several | | | | your milk beginning to curdle due to acidity and |
| kinds of "plastic-curd" cheeses, originating in Italy. | | | | temperature. When at 90F add the rennet (which |
| Mozzarella is one of the most versatile cheeses to | | | | you prepared in previous step) to the milk and stir |
| make at home. It tastes wonderful freshly made, | | | | in a top to bottom motion for 30-60 seconds. |
| freezes well, can be used like an aged cheese in | | | | Step 3 (How to make Mozzarella Cheese) |
| cooking, and melting readily when heated. | | | | Now turn the heat off (it may continue to rise as |
| Mozzarella cheese is ready the same day its | | | | high as 105* or so) Let the milk remain still for |
| made. The aged cheeses like Cheddar, Gouda and | | | | the next 3-5 minutes during which it will form a |
| Colby are ready to eat in just a few weeks. | | | | curd. A longer set will result in a firmer curd. Cut |
| Making Mozzarella has no smoke and mirrors. | | | | the curds into a 1" checkerboard pattern and then |
| Mozzarella making, on the small home scale, is | | | | scoop with a slotted spoon into a heat proof bowl |
| much more art than science. All you need to | | | | for the microwave. (If the curd is too soft at this |
| begin making mozzarella at home is a stainless | | | | point let sit for another minute or so) Now press |
| steel pot, a dairy thermometer, measuring spoons | | | | this curd gently with your hand, pouring off as |
| and some cheesecloth. The basic ingredients for | | | | much whey as possible. Reserve this whey to use |
| making cheese are milk, starter culture and or | | | | in cooking or making ricotta cheese. |
| natural acids, and rennet. Traditional mozzarella is | | | | Step 4 (How to make Mozzarella Cheese) |
| made from water buffalo not North American | | | | Microwave the curd on HI for 1 minute. You will |
| buffalo or bison as many mistakenly think. Buffalo | | | | notice more whey has run out of the curd. Drain |
| milk, and its flavor are highly prized. However, any | | | | off all whey. Quickly work the cheese with a |
| type of milk can be used to make mozzarella | | | | spoon or your hands until it is cool enough to |
| cheese. Homemade fresh mozzarella cheese has | | | | touch (rubber gloves will help since the cheese is |
| fabulous flavor. | | | | almost too hot to touch at this point) Microwave |
| Quick Recipe explaining how to make Mozzarella | | | | 2 more times for 35 seconds each and repeat |
| Cheese and enjoy the same day. | | | | the kneading. Drain all of the whey off as you go |
| You will need: | | | | through these steps. |
| --A 6 to 8 quart stainless steel pot. Aluminum or | | | | Step 5 (How to make Mozzarella Cheese) |
| cast iron will not work. | | | | Knead quickly now as you would bread dough until |
| --A stainless steel or strong plastic slotted spoon. | | | | it is smooth and shiny. Add salt near the finish. At |
| --A two quart microwave safe mixing bowl | | | | this point the cheese should be soft and pliable |
| --measuring spoons | | | | enough to stretch like taffy. It is ready to eat |
| --A thermometer which will clearly read between | | | | when it cools. Form it into a ball and drop into ice |
| 80 - 120 degrees F. | | | | water to cool and refrigerate. When cold you can |
| Step 1 (How to make Mozzarella Cheese) | | | | wrap in plastic wrap and it will last for several |
| Do not prepare any other food while you are | | | | days but is best when eaten fresh. |
| making mozzarella cheese. Put all food products | | | | That is how to make mozzarella cheese. A tasty |
| away. Move all sponges, and dirty towels away | | | | way to enjoy this is simply layer fresh mozzarella |
| from your work surface, clean your sink and | | | | and fresh tomatoes, then top with fresh basil |
| stove with soap and water. Finally use an | | | | leaves, coarse sea salt, freshly ground black |
| antibacterial cleaner to wipe down all surfaces. | | | | pepper and a drizzle of cold-pressed extra virgin |
| Step 2 (How to make Mozzarella Cheese) | | | | olive oil. Anyone who tries will be wowed! |
| Crush 1/4 tablet of rennet and dissolve in 1/4 cup | | | | |