Post by Donna on Feb 26, 2013 14:42:42 GMT -5
Here is yet another mozarella recipe! I found this somewhere on the internet, printed it a long time ago and have just recently been making it. It's delicious, melts beautifully and I'm able to easily shred it after it's been refrigerated. Definitely give this a try!
Cultured Mozarella
2 gal. whole raw milk (1 warm and 1 cold)
1/8 tsp. Thermophilic culture
1/8 tsp. Mesophilic Culture (OR 1/4 tsp. MA 4001 Farmhouse culture)
2 tsp. Citric Acid
1/2 tsp liquid rennet
*Cold 20% saturated salt brine ~ 1 part salt to 5 parts water
1). Warm 1 gal. of milk to 96 degrees, sprinkle culture on the milk, let culture rehydrate for 5 min., stir in. Allow milk to culture for 45 min.
2). Next, dilute citric acid in 1/4 c. cool water, add to the 1 gallon of COLD milk.
3). Combine the warm cultured milk with the cold acidified milk, warm to 92 degrees.
4). Dilute rennet in 1/4 c. cool water, stir into warmed milk, let set for 15 min -1 hr. till firm curd forms. (usually 45 min. is adequate)
5). Cut curd, let sit for 5 min. to rest.
6). Begin heating cut curd, over the course of 1/2 hour, till it reaches 105 degrees, stirring gently. Do not heat too quickly. Turn off heat and let sit for an additional 15 min., stirring gently to prevent curds from matting.
7). Drain whey, let curds sit for 15 min. to 3 hours in strainer, kept at 102 degrees, flipping curd mat every half hour.
8). Cut curds into 1" strips.
9). Put curds into a stainless steel bowl, cover with whey that is heated to 180 degrees.
10). Using heat resistant gloves, form curd strips into 4 balls. Remove from hot whey and begin stretching and pulling it until cheese is smooth and shiny.
11). Wind or form into a ball, dipping back into the hot whey to shape into a ball
12). Immerse cheese into cold brine* for 5-8 hours.
Results:
Cultured Mozarella
2 gal. whole raw milk (1 warm and 1 cold)
1/8 tsp. Thermophilic culture
1/8 tsp. Mesophilic Culture (OR 1/4 tsp. MA 4001 Farmhouse culture)
2 tsp. Citric Acid
1/2 tsp liquid rennet
*Cold 20% saturated salt brine ~ 1 part salt to 5 parts water
1). Warm 1 gal. of milk to 96 degrees, sprinkle culture on the milk, let culture rehydrate for 5 min., stir in. Allow milk to culture for 45 min.
2). Next, dilute citric acid in 1/4 c. cool water, add to the 1 gallon of COLD milk.
3). Combine the warm cultured milk with the cold acidified milk, warm to 92 degrees.
4). Dilute rennet in 1/4 c. cool water, stir into warmed milk, let set for 15 min -1 hr. till firm curd forms. (usually 45 min. is adequate)
5). Cut curd, let sit for 5 min. to rest.
6). Begin heating cut curd, over the course of 1/2 hour, till it reaches 105 degrees, stirring gently. Do not heat too quickly. Turn off heat and let sit for an additional 15 min., stirring gently to prevent curds from matting.
7). Drain whey, let curds sit for 15 min. to 3 hours in strainer, kept at 102 degrees, flipping curd mat every half hour.
8). Cut curds into 1" strips.
9). Put curds into a stainless steel bowl, cover with whey that is heated to 180 degrees.
10). Using heat resistant gloves, form curd strips into 4 balls. Remove from hot whey and begin stretching and pulling it until cheese is smooth and shiny.
11). Wind or form into a ball, dipping back into the hot whey to shape into a ball
12). Immerse cheese into cold brine* for 5-8 hours.
Results:
Every few minutes, as the curd glob cools, I put it back into the hot salted whey until I can work it again. I keep the heat on low under the pot of whey so it doesn't cool off while I'm doing this.
Yuck to the mold!
