Monday, July 7, 2014

30-Minute Mozzarella

Last year I tried making mozzarella, because I'd read that it's so easy you can do it in 30 minutes.  Well, I tried, but for some reason I failed.  I'm not sure what happened, but my final product was definitely not mozzarella!  I was too intimidated to try again, until recently.  I started reading again about how easy it was, and I wanted to try it again.  I also have lots more goat milk than I know what to do with, so I needed a new use!  I found this blog post and gave it a shot yesterday.  I got out my ingredients and went to work.

I won't post the recipe again, since there are lots of different blog posts on the New England Cheesemaking Supply blog, but I'll just skim over the main steps.

I added the required amount of citric acid to 1 gallon of milk, then heated to 90 degrees.















Then I added the rennet that had been dissolved in water, and let it sit for 5 minutes.  After the 5 minutes is up, I checked to make sure the milk had set up.  Sure enough, it pulled away from the pot when I pressed it. Yay!















Then I cut the curd. I used a cake icing spatula, which worked perfectly.















After the curd was cut, I heated it all back up to 105 degrees, while gently stirring.















Then, the whey gets drained, and the curd goes into a microwave safe bowl.  You can see the bumps on the cheese from my colander.















The cheese gets microwaved for 1 minute, then after the whey is drained off (as often as needed), it gets kneaded like bread. I didn't get pictures of this part because I had my hands in cheese.  This is where the process went wrong the last time, but for whatever reason it went perfectly this time.  I kneaded until the cheese was shiny, then I stretched it, and then formed it into small balls. Then the balls chilled in icewater for about 15 minutes.















Then I ate it!  I sliced up some tomato (not my garden tomatoes yet, darn it), with some basil and mozzarella. Then I drizzled it all with olive oil and sprinkled a little salt and pepper over it.  It was delicious!  I'm so excited it actually worked for me, and I know I'll be making this much more often!!  I bought the rennet tablets from NE Cheesemaking Supply. I think I got 10 tablets, and each tablet will set FOUR gallons of milk, so I've got LOTS of cheese making to do!














I highly suggest you try it.  If you can stir, you can make this!  And I love NE Cheesemaking Supply...Ricki Carroll's book is also a must-have!

4 comments:

Becky said...

That's awesome!!! It looks great! I'm glad it worked out for you this time. It looks delicious! :)

Sarah said...

So you made it with goats milk? I have goats I will be breeding for the first time this fall and I can't wait to make cheese! Did it taste like regular mozzarella?

katiegirl said...

Yes Sarah, it tasted like regular mozzarella. :-)

Momma/Deb said...

How very cool!!! So you don't need water buffaloes to make it?? he he The presentation is gorgeous hon! Love, Momma

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