Batch 1: 30-Minute Mozzarella

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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. 

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