You have to start somewhere. I started with a recipe I found on YouTube for a simple, 30-minute mozzarella. The result? One gallon of non-homogenized milk was turned into a quarter-sized clump of cauliflower and .999 gallon of whey.
Discouraged? Yes. However, it was a good wakeup call that cheese has very few short cuts. The good stuff takes focus, patience and hard work.
Recipe notes below. I also found the original recipe on New England’s Cheese Making Supply’s site (several deviations from the recipe I followed – perhaps my issue).
- Stainless steel pot with lid
- 1 gallon of whole milk. Cannot be ultra pasteurized.
- 0.25 rennet tablet
(1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet)
- 1.5 teaspoons of citric acid U.S.P.
- 1/4 cup of unchlorinated water to dissolve the rennet
Where did I go wrong? When comparing the recipe I followed against the original source recipe, here are differences:
- 1 cup of water to mix with the Citric Acid
Add 1.5 tsp. of citric acid, diluted in 1 cup cool water, to 1 gallon of cold milk and stir well.
- If your milk doesn’t curdle when temperature is at 90 degrees F (YouTube called for 95), Rikki recommends increasing temp to between 95-100 degrees.
- Adding citric acid the the pot first, then add water, and then milk.
- I am not positive the bottled water I used was chlorine-free.
My goal is to master this recipe soon, and next time I’m going to solely follow Rikki’s recipe and use store bought milk. I first used non-homogenized whole milk from the Farmer’s Market and it was pretty expensive ($8). If I’m going to struggle through some inedible cheese batches, at least I should do it as cheaply as possible at first until I get it right.