The day after Christmas, Boxing Day, I was chatting with my sister Becky about my adventures in cheese making, and she said she had always wanted to try making mozzarella, too! Since I love hanging out with her and don’t get to spend nearly enough time with her, I was stoked that she was able to come down a few days later and help out with the latest project.
We armed ourselves with a giant 12 quart stock pot, a gallon of pasteurized milk, a good food grade thermometer, citric acid, cheese salt, and rennet and began to work the magic.
The recipe we used can be found in Ricki Carroll’s book Home Cheese Making, or here:
One new skill I tried with this batch of cheese was cutting the curd.
We let the curds sit for about 5 minutes, and then we cut the curds. This was VERY challenging to do, because the curds were stuck to each other, but not to the pot. So the curds kept swirling around as I tried to cut them. I am wondering if this will be the case every time, or if I did something wrong this time, so stay tuned! I’ll let you know what the ultimate outcome is!
Then we heated and stirred a bit. The whey really was yellow/green-ish. Kind of unexpectedly green. But the curds went from being cubes, to being a little more like little lumps of popcorn.
Once the curds reach the proper temperature and length of time being stirred, we scooped the curds into a microwave-safe glass bowl and pressed them to make sure we released as much of the whey as possible.
A little bit of microwaving, and careful kneading, folding, and pressing, and we ended up with two cute balls of mozzarella. Total weight just under a pound. (15.4 ounces)
There’s something amazing about creating a creamy, smooth, delicious cheese from a gallon of milk in just over a half an hour. DEElicious.