Homemade Mozzarella

When I read how easy it was to make homemade mozzarella, I had to find myself a kit and give it a go. As you can see by the melty cheese pizza above, my experiment was a great success!

Experiment is a perfect word for this project when you look at what comes in the kit. Citric Acid, Vegetable Rennet Tablets and Calcium Chloride. Making homemade mozzarella is surprisingly economical. The kit, which costs $5.00 comes with enough supplies to make four batches of about 3/4 lbs each. The only thing you need to buy is a gallon of low pasteurized milk.

For one batch of homemade mozzarella, take half of a rennet tablet and dissolve in a tablespoon or two of water.

1/2 teaspoon of Calcium Chloride, dissolved in a tablespoon or two of water.

2 teaspoons of Citrus Acid, dissolved in a tablespoon or two of water.

The gallon of milk you purchase is VERY important. This will ONLY work if you buy low temperature pasteurized milk. I found this at Sprouts and at Wheatsville Coop in Austin.

Pour one gallon of low pasteurized milk in a six quart or larger stainless or ceramic pot.

Turn the burner on low to heat gently.

Stir in the Citric Acid.

 

Stir in the Calcium Chloride.

When the temperature reaches 88 degrees, add the dissolved rennet tablet and stir in an up and down motion for 30 seconds.

Curds!!!

When the temperature reaches 105 degrees. Remove the pot from the heat.

Cover and wait 20 minutes.

After 20 minutes, strain the pot into a microwavable bowl.

Gently press the curds using a strainer to remove the liquid.

You will be left with a lot of whey and after a quick google search I found many suggestions on re-purposing the liquid. Some people suggested using this in bread making, to make ricotta, or use as a plant fertilizer. I ended up pouring this on my roses.

What is left are the curds. 

Using a strainer, gently press out as much liquid as you can. Put the curd in a microwavable bowl and nuke for one minute. Press the curds again. Nuke for 30 seconds, press liquid out. Nuke for 15 seconds and press the curds one last time.

 Move the curds to a clean work surface and sprinkle with 1 teaspoon of cheese salt.

Fold and press the curds for about 2 minutes until the curds become smooth and shiny.

Congrats, you just made fresh mozzarella.

This cheese melts just beautifully, but it is good enough to use sliced along fresh garden tomatoes and drizzled with olive oil.

Check your local home brew supply for cheese making kits. It's a fun project with yummy results!