Making Mozzarella Baby!

This is my third time making mozzarella and here are some directions. Some of these pictures were taken at my mom’s house and some at my house since I didn’t get all the pictures taken the first time. Also there is a step that needs perfecting. After reviewing more instructions about making mozzarella, I noticed that the pros let the cubes hold it’s shape. I’ve noted it in the directions so that you won’t make the same mistake I’ve been making.

If there are any cheese experts out there, feel free to post your comments and offer help. I’d love to have a cheese making mentor!

Here’s the overall process:

1. Add 1 & 1/2 tsp. Citric Acid diluted in 1cup cool water to 1 gallon of cold milk.

2. Heat slowly to 90F

3. Meanwhile, dissolve 1/4tsp of rennet diluted in 1/4cup. cool water for 30sec.

4. Remove pot from burner slowly stir 1/4 tab or Cover and leave for 5 minutes.

5. Check the curd, it will look like custard and the whey will be clear.  If too soft let set a few more minutes. Please see updated comments below! 🙂
6. Now cut the curd into 1 inch squares with a knife that reaches the bottom of the pot.

7.Place pot back on stove and heat to 105F while stirring slowly. Here I think I did something wrong. I stirred a bit too much. Next time I will try to keep the cubes together and not mushed up.

8.Take off the burner and continue sirring slowly for 2-5 minutes. Transfer the curd to a colander or bowl using a slotted spoon. (Once again, the curd should be more cube like.)

9. Using a heat proof bowl microwave on High for 1 min. pour off the whey.

10. Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle

11. Stretch the cheese by pulling like taffy until it is smooth and shiny.

12. Form your cheese into a log or ball. Submerge in water to cool it down and allow the cheese to hold it’s shape.