I think it was over a year ago that I posted about making 30 minute ricotta cheese which I made from my cheesemaking kit which I bought from
www.greenlivingaustralia.com.au.
I finally got around to making the mozzarella and I am very
excited about how it turned out. This is
not exactly a recipe that you can just whip up with ingredients you can buy at
the supermarket but I thought I would post it anyway to show just how easy it
was to make your own mozzarella cheese.
It is really nice to be able to make a cheese yourself and
know exactly what has gone into it. So here is a brief explanation on how I
made my mozzarella cheese.
30 Minute Mozzarella
Cheese
4L of full cream milk
1/8 teaspoon of calcium chloride (provided in the kit) mixed
in ¼ cup of bottled water
1 ½ teaspoon of citric acid (provided in the kit) mixed in ¼
cup of bottled water
1/16 teaspoon of lipase (provided in the kit) mixed in ¼ cup
of bottled water
½ rennet tablet (provided in the kit) mixed in ¼ cup of
bottled water
1 ½ teaspoon of cheese salt (provided in the kit)
1. Add the milk, then calcium chloride, then citric acid, then lipase while stirring then using a coffee/dairy thermometer heat milk to 32 degrees. Continuing to stir gently.
1. Add the milk, then calcium chloride, then citric acid, then lipase while stirring then using a coffee/dairy thermometer heat milk to 32 degrees. Continuing to stir gently.
2. Once milk is 32 degrees at the rennet
solution and stir in an up and down motion to ensure even distribution.
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| making dinner at the same time |
3. Remove from heat and cool
for 5- 10 mins or until it becomes thick and starts to pull away from the
sides.
4. Cut the curd with a long
bladed knife across in 2cm sections, then down to form a grid, then on an angle to form
cubes.
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| cutting to form cubes |
5. Heat the pot again to
38-40 degrees, stirring gently.
6.Remove from heat, then
allow to cool stirring gently until the curds become firm.
7. Using a slotted spoon
remove curds and place in microwave bowl. Press with hands to squeeze more
whey off.
8. Microwave on high for 1
min then press out more whey, microwave again for 1 min and then knead
like bread until it becomes shiny and smooth (I needed to microwave in 30
second bursts then knead to finally achieve a smooth and stretchy result.
9. Make into two balls and
cool in a bowl of bottled water.
Sounds easy? It was and so it
will be pizzas for lunch for us for the next few days I think.
What have you been cooking this week?
Weekend Cookbook Guidelines
1. Link up a recipe that you have posted recently.
2. Link up by clicking on the link below and pasting your post URL (not your blog's URL)
3. Share some love by checking out the other links and leave a comment.
1. Link up a recipe that you have posted recently.
2. Link up by clicking on the link below and pasting your post URL (not your blog's URL)
3. Share some love by checking out the other links and leave a comment.
4.If you make other
blogger's recipe take a photo and post it in their facebook page (or yours and
tag them).
5. If possible, add the Weekend
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