MOZZARELLA
KIT $24.95
That's right, you can make mozzarella cheese
in only one hour. You get all the special ingredients to make six
individual batches for a total of almost 7 pounds of fresh American style
mozzarella. Kit includes thermometer, cheese basket, 3 rennet tablets,
mild lipase powder, citric acid, cheese salt, calcium chloride and easy
to follow instructions. You supply one gallon of any milk type per
batch. Equipment needed: stock pot, microwave safe bowl, slotted spoon
and measuring spoons.
Non Microwave Instructions: The microwave is used in order to
bring the temperature of the curds to 140-150°F
so they can be stretched and you can expel more of the whey.
If you don’t have a microwave, you
can follow the instructions up to the point at which you remove the separated
curds from the whey. Bring the pot of whey up to 170°F.
Place small pieces of the curd into a bowl. Ladle some of the hot
whey over the curds and work them together with a spoon or your hands if
you’re wearing rubber gloves (170°F is
hot!). Keep working them until they stick together and you can begin
to see if they’ll stretch. You may have to add more hot whey to maintain
the temperature.
This is similar to the traditional
way of making mozzarella but it is quicker since the milk is directly acidified
with citric acid instead of using bacterial culture.
How To Make Mozzarella Cheese
Cheese can be made from any dairy animal milk. Fresh raw milk from
cows or goats, and store bought whole milk. One rule of thumb regardless
of the source of your milk is, the fresher the better. When purchasing
milk from the store be sure to check the freshness dates. Don't be
afraid to ask your grocer for milk from their latest delivery. If
you explain what you are using it for they should be very helpful.
Milk should always be kept refrigerated until ready for use.
Store bought milk is homogenized, which means that the
cream particles (butter fat) have been mechanically broken up into microscopic
particles. This is done to prevent the cream from separating from
the milk. Homogenizing and pasteurizing also alters the milk protein.
Unless the cheese maker compensates for this the milk will not make a satisfactory
curd.
To compensate for the processing of store bought milk
we add calcium chloride prior to adding rennet to the milk mixture.
The addition of calcium chloride will help restore the altered milk protein
and aid in the development of a quality curd.
DO NOT USE ULTRA-PASTEURIZED MILK ! For your first batch of mozzarella
cheese we recommend that you use store bought whole milk. The basic
recipe is for 1 gallon whole milk. After you have mastered the process
used to make our mozzarella, you can experiment with other type of milk.
Using Fresh Milk If you have access to fresh milk
from cows, sheep or goats, we encourage you to use it. As you may
already know, the chemistry of fresh milk will vary with the season, diet,
and even the time of day you milk. You will need to experiment a
little to adjust your recipe. Use the recipe included in your kit
as is, then make adjustments as needed.
About the Ingredients Citric Acid is used to cause the curds
(milk solids) to separate from the whey (liquid).
Mild Lipase Powder is an enxyme agent
extracted from dairy animals. Strict vegetarians should omit this ingredient.
CITRIC
ACID 2 oz. $1.05
LIPASE
POWDER 1 oz. $3.95
CALCIUM
CHLORIDE 1 oz. $1.95
RENNET
TABLETS 10 pack $5.95
FLAKED
SALT 2 LB. jar $2.45
Calcium Chloride helps to restore the balance
between calcium and protein in store bought milk. It may also be
needed with fresh milk.
Vegetable Rennet contains no animal products
and has the same coagulating ability as animal rennet when used in milk
that has been ripened. Rennet must be diluted with distilled water
prior to adding to milk so that it will not shock the milk and distribute
evenly as it is added. Rennet tablets will keep the strength longer
of they are kept frozen.
Flaked Salt is a premium grade ultra fine
salt with absolutely no additives. No other salt may be substituted
due to the purity and difference in weight between equal measures of different
grades of salt.
Your Cheese Making Work Area It is very important that you dedicate
your kitchen to making cheese for the entire process. Do not prepare
any other food while you are making cheese. Milk is very susceptible
to unwanted bacteria infection. It is not difficult to prevent cross
contamination as long as you take care.
To prepare your work area, put all
food products away, move all dish cloths and soiled towels to the laundry
room and wash your counters, sink and stove top with soap and water.
Now use a commercial antibacterial cleaning spray to wipe down all surfaces.
Equipment Needed You will need a 6 to 8 quart stainless
steel pot. Do not use aluminum or cast iron. A stainless steel
or strong plastic slotted spoon. A two quart microwave safe mixing
bowl, measuring spoons and a
thermometer
which will clearly read between 80 - 160°F.
Mozzarella Cheese Formula Place one gallon whole milk into a stainless
steel pot. Measure all of the following ingredients into five individual
containers. This will allow you to make the cheese without worrying
about measurements.
2 teaspoon of citric acid
¼ teaspoon lipase powder in 2 Tablespoons
of distilled water
½ teaspoon calcium chloride in 2 Tablespoons
of distilled water
½ rennet tablet in ¼ cup distilled
water
½ teaspoon flaked salt
Making
the Cheese Place the stock pot of milk on the stove over medium heat.
It is important that you heat the milk slowly. Sprinkle in the citric
acid and mild lipase powder and diluted calcium chloride while you gently
stir. Heat slowly until the milk reaches 88 degrees. Stir every
few minutes to prevent scorching the milk on the bottom of the pot.
You will begin to see the curd develop.
Once the milk reaches 88°F. stir in the rennet
and water mixture. Continue stirring every few minutes until the
milk reaches 105°F.
Developing the Curd Remove from the heat and let the milk set covered for
20 minutes at 105°F. Curd (white mass) and whey (greenish liquid)
will now be fully separated.
Cooking the Curd Use a slotted spoon or strainer to transfer the curd to
a microwave safe dish. If the curd is too soft to transfer, let the
milk sit a few more minutes. Pour off as much of the whey as you
can. Gently press the curds together with the spoon and force more whey
out of them. Squeeze out and drain as much whey as possible.
Place the curd in the microwave on high for one minute.
Remove and press the curds again to force out more whey. The cheese
should begin to mass together and become sticky.
If it does not, you will need to leave it in the microwave
a few seconds longer. Not all microwaves are equal ! It will
not hurt to place the cheese back in the oven for 20 - 30 seconds more
if necessary. Please note the total time needed for future reference.
Add the flaked salt a little at a time and knead the cheese
with a spoon as you would bread dough. It will become smooth and
shiny. Place the curd back into the microwave and heat on high for
one more minute. Remove from oven and drain any remaining whey.
This time your cheese will be too hot to handle, about 130 degrees.
Stretching
the Cheese Knead the cheese again until it sticks to the spoon and
pulls away from the bowl.
When the cheese begins to stretch like taffy, it is almost done.
You can have some fun now by pulling and stretching the cheese until it
is completely cooled. This is an important step. Stretching
will make the cheese firm and stringy. If you prefer a softer texture
don't stretch as much.
Place the cheese in an air tight container or wrap in
plastic wrap and refrigerate. Use this cheese with in one week or
store it in the freezer for up to one month. If your cheese is too soft
to shred for pizza, place it in the freezer then shred and use it partly
frozen.
Cheese can be made from any dairy animal milk. Fresh raw milk from
cows or goats, and store bought whole milk. One rule of thumb regardless
of the source of your milk is, the fresher the better. When purchasing
milk from the store be sure to check the freshness dates. Don't be
afraid to ask your grocer for milk from their latest delivery. If
you explain what you are using it for they should be very helpful.
Milk should always be kept refrigerated until ready for use.
Making
the Cheese
Stretching
the Cheese