I've attempted mozzarella on two separate occasions and both times I experienced failure. After the second failed attempt I put my rennet tablets away and hadn't thought about making another attempt. Until now. FINALLY! SUCCESS! And I can now share with you how I did it. Also this becomes a permanent record for ME in attempts that I can once again replicate yesterday's cheese success (this is admission to my poor memory).
1 gallon milk
1/8 t. calcium cloride
1/2 a rennet tablet (dissolved in water)
2 t. citric acid (dissolved in water)
Warm milk on low to med-low heat on the stove. I do this on low just in case I'm distracted (this is a common occurrence) from the kitchen. I'd hate to burn a whole gallon of milk!
While the milk is warming, add calcium cloride and citric acid. Stir frequently to prevent the milk from burning at the bottom of the pan. (I had helpers with this part)
Once the temperature reaches 88 degrees, add dissolved rennet tablet. Stir for 30 seconds. Raise temp to 105 degrees (at this point I turned up the heat a bit).
As soon as the temperature reaches 105 remove from heat. Leave for 20 minutes.
And this is what it should look like ->->
20 minutes later......
Strain (I used a strainer lined with cheesecloth) ~ SAVE THE WHEY(liquid)
Press the excess liquid out of the cheese.
Heat in microwave for one minute
Sprinkle the cheese with 1 t. cheese salt (I used organic sea salt)
"Fold" the cheese....over and over and over again, pressing out all the whey, until the cheese in shiny.
The cheese was extremely warm so I wore my rubber gloves to help with this step!
Press, fold, squeeze. Repeat. And REPEAT....my arms had a good workout..
TADA! A little whey mess is left on my cutting board but I had to snap a picture before my helpers and I dug in. BEST.CHEESE.EVER! It will be used on our Friday homemade pizza.
In case you're wondering what inspired me to try cheese again ~
part of my "LESS in 2012" includes less or no food ingredients that aren't "real". I've been buying organic cheddar cheese that's white (no food coloring) and even though it is the best cheese that I've ever tasted, it is spendy (hence the desire to make cheese at home). I also buy only blocks of cheese and shred it myself as I've been learning that shredded cheese is not good.
Here's what I read at Food Renegade. Wood pulp? Eww...
This post was shared on Food Renegade's Fight Back Friday