1.4 KiB
1.4 KiB
| title | makes |
|---|---|
| Mozzarella | 1lb mozzarella |
notes
milk powder for a 4th batch is 130g and milk is 3.75 cups
Ingredients
- milk 1 gallon (3888g)
- rennet 0.25 tablets
- citric acid 7.5g (1.5 teaspoons)
- water 1.25 cups [^1]
- salt to taste
Tools
- large non reactive pot
- measuring cup
- strainer
- cheese cloth
- glass bowl
- thermometer
Steps
- measure out 1 cup of water into to the pot
- measure out 0.25 cups of water and leave in measuring cup
- add citric acid to pot and the rennet to the measuring cup and wait for them both to dissolve
- add gallon of milk to pot put on low heat and stir till at 32°c (90°f)
- remove from heat, pour rennet solution into pot and then stir for 30 seconds
- cover pot and let sit for 15 minutes
- take off lid and cut curd into squares about 2.5cm (1 inch) in side length
- put pot back on low heat and wait till whey reaches 40°c (105°f)
- take pot off heat and strain off curd preserving some of the whey for storing balls in
- squeeze out as much of the whey from the curd as possible then place in glass bowl
- microwave glass bowl until curd is at 60°c (140°f) and then stretch and fold, folding in salt as you go
- once ball starts to get hard to work salt into ball add to saved whey seal container and place in fridge
#recipe/ingredient #diet/vegetarian
[1^]: chlorine free water works better for this