10/22/2023 0 Comments Fresh mozzarellaI keep my fridge set just this side of freezing so things keep a lot longer. It should keep in the refrigerator for at least 6-10 days. Wrap in plastic or put in a Zip lock bag and refrigerate if you can keep from eating the whole thing right then and there. It probably depends on how much you work it. 1 - 2 teaspoons salt.īefore I perfected this recipe I was getting 12-14 ounces of cheese. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00) 4. (The citric acid is what gives the cheese it's stretch. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. You can also use liquid Rennet if you can get it. (The Rennet tablet is used to coagulate the milk. If you are lucky enough to get milk fresh from the farm, that's even better) 2. Do not use ultra-homogenized milk though. (I have only used whole milk, although you can also use 2% or skimmed milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. Plain white cloth if you want to make Ricotta Cheese with the Whey that is left over. Get the plain white and probably not the colored stuff) 11. You can get this stuff at most fabric stores. A slotted spoon to stir the Curds and dip them out with. A long sharp knife to cut the Curds up with. A big strainer to strain the Curds from the Whey. A couple measuring cups or something to dissolve the Citric Acid and Rennet in. (A candy thermometer will probably work but a good digital thermometer is much better for accuracy.) 3. (Do not use aluminum, cast iron or other reactive pots) 2. At least an 8 quart pot either enameled or stainless steel. You can also use goat, buffalo or camel milk.Įquipment: 1. If you have access to farm fresh milk your even better off and I'm jealous. I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. As you make more batches you can cut it down to maybe an hour or so. Plan on it taking about an hour and a half to 2 hours. Realistically, it ain't gonna happen if you want to do it right. There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good. It will only take a couple hours out of your life but it will be well worth it. There is a world of difference between the packages stuff you buy in the store and the cheese you make yourself. If you have never had fresh Mozzarella Cheese, try it out any way. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable. The main differences are the times in the microwave. This has been Revised a little bit because some people have had a little trouble with the original.
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