So I’m seriously considering making mozzarella, considering that we go though.5 to a kilo of it a week. It seems to be what most people I know make first, but the article online that I found to most detailed says it’s a hard cheese to make for a first-timer.
Here’s the one I liked online: http://fiascofarm.com/dairy/mozzarella.htm
Here’s a recipe from a book my Mum found (Be Thrifty).
Be Thrifty – Mozzarella in Minutes
1/2 rennet tablet
1/4 cup cool water (no chlorine)
1 gallon whole milk (not ultra-pasteurised)
2 tsp citric acid
salt to taste
crush rennett in water and stir to dissolve
poor milk into non-reactive (stainless steel) pot over medium heat
sprinkle citric acid over the milk and stir to combine
heat to 88F (it will curdle)
add rennett solution and heat up, stirring every few minutes until 105F. Turn off the heat.
large curds will appear and begin to separate from the whey
with mesh strainer or slotted spoon, scoop the curds into a large glass bowl
If the curds are too liquid to handle, let them sit in the whey for few minutes
press the curds gently with your hands then poor excess whey back into pot
[microwave curds on high 1.5 minutes, pour off excess whey into pot
use a spoon to shape the curds into a ball
microwave twice more at 35s each continuing to siphon off whey]
Or use slotted spoon to dunk curds in whey to heat between kneadings if you don’t have a microwave
salt whey and place over a medium heat until it reaches 175F
When cheese is cool enough to handle, knead like bread dough until smooth and pliable. If it is difficult or breaks easily dip it in hot whey for a few seconds then knead again.
When it is smooth, shiny and taffy-like it is ready to eat. Shape into balls eat it immediately, or put into ice water, cover and store in fridge.
So, what should I do?