I started with 1 gallon of organic, raw, whole milk.
I added 1/4 c. of fresh lemon juice.
And heated it all to 88 degrees....or 90 :-), stirring constantly.
(Don't do as I did -- make it 88 degrees :-)
This is a really bad picture.
It's hard to stir and take a picture
Then I added 1/4 tsp. of liquid rennet. This I
bought at my wine supply store. (Which I guess
is also a cheese supply store :-)
And heated it to 105 degrees.
It didn't take long and I had "curds and whey".
I took out the curds and gently squeezed out more whey.
With all the whey back in the pot I heated it to 180 degrees.
And added 1/4 cup of non-iodized salt.
I made two balls of the curds....and one at a time put them in the
hot whey for a minute or two. With gloved hands I stretched
the ball of cheese. I did each one three times. (In retrospect I
would use 2 spoons to start each stretch --- it's really hot!)
....And I ended up with cheese!!!
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| Tomorrow we're havin' pizza! (My husband already had a hotdish in the frig for tonight -- he's so good to me.) |
10 comments:
i have also made mozz cheese, once. you make it look sooooo easy. and with raw milk, too! i may have to try again for pizza night on friday. super post.
I love that it is with raw milk Jacqueline, one of the reasons I want to learn to make my own cheese! Thanks for posting!
I have been wanting to try making cheese. Your mini tutorial makes it look easy. I will have to give it a try when I find some of the rennet
Visiting from Homestead Revivals Barn Hop.
Sooo cool! I love your pictures. I love mozzarella cheese..thank you for sharing your tutorial.
Your cheese looks lovely! I hope to make some soon. I'm just waiting on goats to kid.
Amy -- I wish I had learned to make cheese when I had goats years ago! I always had so much milk, even with 5 kids (children) in the house :-)
This looks wonderful - I'm ready to give it a go this weekend!
Thanks for all the wonderful comments everybody. I hope everyone's cheese turns out!!!
This post was on your sidebar under "popular posts" so I had to come see. I'm really excited about my mozzarella making (after a rough start) and am putting the finishing touches on a post for Monday. Interesting that you used lemon juice. There are so many recipes for mozzarella, and I'm curious about them all. Yours turned out beautifully.
Just finished this. I totally messed it up. Missed the part about stirring constantly and added the rennet at about 95, maybe hotter.
I still got a giant cheese ball! :) I added the salt too early for the second batch. I only got a very little squeaky cheese from that one. I put the giant ball back in the hot whey. I should have left it in longer, considering the size. It was difficult to stretch. It's not as pretty as yours, but the young lady I was making cheese with, was thrilled. It's pretty foolproof.
Thank you so very much for posting this.
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