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Saturday, January 31, 2009

Cheesemaking Revisited

1 hour mozzarella

For pictures, go here.

1 gallon milk
2 teaspoons citric acid dissolved in 1/4 C cool tap water
Stir together for 2 miuntes.
Heat to 88 degrees F.
Stir in 1 teaspoon calcium chloride dissolved in 1/4 C cool tap water.
Stir in 1/4 rennet tablet dissolved in 1/4 C cool tap water for 15 seconds.
Let it sit for 20 minutes until curd forms a clean break.
Cut curd into 1/2 inch cubes.
Heat curd to 108 degrees F.
Let it sit 10 more minutes.
Scoop into glass bowl using slotted spoon.
Heat in microwave 1 minute, knead the whey out with a spoon. Curd will start to grow smooth and shiny.
Heat 30 more seconds, add 2 teaspoons salt, and knead with spoon until cool enough to pick up and stretch.
Stretch until cheese is cool, form into ball, wrap in plastic wrap, store in fridge up to one week, or freeze.
PS We tapped the trees today. Look for maple syrup making posts.

About Me

About Me
I love Jesus, my hubby, my 6 kiddos, my farm, good books and good food.