38 lines
No EOL
1.4 KiB
Markdown
38 lines
No EOL
1.4 KiB
Markdown
---
|
|
title: "Mozzarella"
|
|
draft: true
|
|
---
|
|
# Makes 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 |