I have made homemade Mozzarella several times now, each time I have had to adapt a little from the recipe I was following because I could never get the cheese to set enough. Some things I have had to do were letting the mozzarella set after putting in the rennett longer than the 5 minutes the recipe called for (I was letting it set for as much as 20 minutes). I have also had to let the mozzarella drain in a hung cheesecloth. I had to do this to get the mozzarella dry enough to handle. After talking to the Specialty Cheese Category Manager at work he said I should try Snowville Dairy milk since it has not been homogenized. So I decided to try it. I had to go to a grocery store a little ways away to get it and it was $7.00 for a gallon of this milk, so a little expensive for my blood. I thought I would try it and see if it was worth the extra money.
|Ingredients used, you can see the Snowville Dairy milk|
- 1 Gallon Whole Milk
- 1 1/2 tsp citric acid diluted in 1 cup cool water
- 1/4 tsp Rennett diluted in 1/4 cup water
- 1 tsp salt
-take off heat and add Rennet carefully, stirring very gently in a up and down motion.
-Let milk set 7 minutes
|You can see a much better clean break from this Snowville Dairy milk|
-Cut curds into 1/2 inch cubes
-Heat to 105 degrees stirring gently
-you are suppose to do this so the cheese does not knit back together, in the past my curds were not strong enough to knit back together so I did not do it, this time however with the better milk they did knit back together, so make sure to stir gently.
-Next ladle curds with a slotted spoon into a microwave safe bowl
-Pour off as much whey as possible, form mozzarella into a ball
-Knead curds (wear globes the cheese is hot)
|Me kneading the curds, you can see all the whey leaving the curds|
-Microwave for 1 minute, take out and knead cheese
-Microwave for 30 seconds (two times) each time taking out and kneading cheese
-Add salt and start the fun part of stretching the cheese like taffy. Do this until it starts to cool and has a nice sheen, then form into a ball.
|Me having fun with pulling the cheese like taffy|
|My Snowville Dairy homemade mozzarella ball|
My wife grabbed some tomatoes from our fridge (store bought) and we ate cheese and tomatoes, but then I went to the garden and got a fresh tomato. You can see the difference, the garden tomato is the darker red one and it tasted so much better.
|Yummy tomatoes and mozzarella, plus my wife had some pesto she had bought to go with it.|
Also this weekend I made a Spanish cheese called Manchego. I lived in Spain for 2 years so I was excited to make this cheese, also it only takes a few days to age for Manchego Fresco, but you can let it age longer for a stronger flavor, look again soon to see how that went.
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