Got Milk? Got Vinegar? Is that all you really need to make mozzarella cheese?
Today we will do side-by-side cheese making using two methods using *raw whole milk:
Method 1: Distilled White Vinegar
Method 2: Citric Acid & Rennet
Which method do you think will WIN? Is there a Clear Winner?
Ingredients List
• ¼ tsp rennet - A few options with this are animal or vegetable rennet.
• 1 ½ tsp citric acid
• 1 gallon raw milk or store bought whole (not pasteurized) milk
• Kosher salt 1 Tbsp per lbs of curd
OR
• 7 Tbsp distilled white vinegar (watch video for procedure)
• 1/2 gallon raw milk or store bought whole (not pasteurized) milk
• Kosher salt 1 Tbsp per lbs of curd
How to Make Mozzarella Cheese Method 1:
1. Pour 1 gallon of raw milk into your pan.
2. Sprinkle 1 ½ teaspoons of citric acid on top of milk. Stir this in gently and turn your burner to medium/low heat.
3. Heat milk mixture to 90° F. This should take approximately 5-6 minutes.
4. While the milk is heating, mix ¼ teaspoon of rennet with 1 cup of cool water.
5. When the temperature of the milk reaches 90° F, take it off the burner and pour the rennet mixture gently into the milk.
6. Stir mixture in figure 8s for 30 seconds.
7. Cover with a clear lid and set a timer for 5 minutes and do not touch it…or wait for whenever it starts to set.
8. Take a knife and check the solidity. You're looking for a “clean break”, go ahead and cut a grid-like pattern into the mixture cutting all the way to the bottom of the pan.
9. After making your cuts, place the pot back on the burner over medium heat. While gently stirring with a slotted spoon, heat the milk to 105° F. This breaks down the curds and lets them start to melt.
10. When curds reach 105° F, take the pot back off the burner and begin to carefully spoon the curds into your strainer. Save the whey to pour back into the big pan. After you have all of the curds scooped out, squeeze them down to press out the whey. Next, empty the whey into the large pan and dump the curds into the microwave-safe bowl.
11. Microwave the curds for 1 minute on regular heat. Take out and squeeze out the whey again. Continue to microwave in 30 second increments, kneading the cheese until you can stretch it 12 inches before it breaks. The finished product should be smooth, stretchy, and shiny.
12. Add salt to taste, I use about 1 teaspoon of kosher salt per lbs of curd. Work it in and enjoy.
How to Make Mozzarella Cheese Method 2:
1. Pour 1/2 gallon of raw milk into your pan.
2. Turn your burner to medium/low heat.
3. Heat milk mixture to 115° F.
4. When the temperature of the milk reaches 115° F, take it off the burner and pour the vinegar gently into the milk.
5. Stir mixture in figure 8s for 30 seconds.
6. Cover with a clear lid.
7. Set a timer for 15 minutes and do not touch it…or wait for whenever it starts to set.
8. Spoon the curds into your strainer.
Have the strainer draining the whey into your microwave-safe bowl. You will want to save the whey to pour back into the big pan. After you have all of the curds scooped out, squeeze them down to press out the whey. Next, empty the whey into the large pan and dump the curds into the microwave-safe bowl.
9. Microwave the curds for 30 second on regular heat. Take out and squeeze out the whey again. Continue to microwave in 30 second increments squeezing out the whey in between, folding the cheese until you can stretch it at least 12 inches before it breaks apart.
10. Add salt to taste, I use about 1 teaspoon of kosher salt per lbs of curd. Work it in and enjoy.
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Amazon Affiliate Links from this video:
Animal Rennet
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Citric Acid
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Distilled White Vinegar
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Fine Mesh Colander
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Smart Weigh Culinary Kitchen Scale 10 kilograms x 0.01 Grams, Digital Food Scale
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Digital Thermometer
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Cheesecloth
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Cheese Making Book
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Home Cheese Making (Kindle Edition)
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