Mozzarella 2

From SackWiki

Level of difficulty:

This recipe is an adjustment/improvement over Mozzarella #1 with an increased amount of rennet. This seems to help the curds set up much better.

Ingredients: 

  1 gallon whole milk
  1 1/2 tsp citric acid
  1/2 tsp rennet
  1 tsp salt

Procedure:

  Mix citric acid in 1/4 cool water and stir into cold milk.
  Heat at Med+1 on stove until 88F.
  Mix rennet in 1/4 cup cool water and pour immediately into milk.
  Stir thoroughly 45 seconds with slotted spoon.  
  Let sit until temperature is 100F.
  Turn off heat.
  Let sit for 10 minutes to set. (Temperature held at 100F)
  Cut curd into 1" cubes.
  Scoop curds to colander and drain.
  Transfer curds to bowl and microwave 1 minute.
  Stir/knead to distribute heat.
  Microwave 35 seconds.
  Stir/knead to distribute heat.
  Microwave 35 seconds.
  Add salt and stir/knead to distribute heat.
  Stretch and pull until shiny and smooth. 
  Form into balls and toss into ice water to cool.
  Store wrapped in plastic wrap in fridge.

Attempt #1 - July 9, 2006

Overall satisfaction:

This new recipe (with extra rennet) did fantastically. I wasn't prepared for it causing a faster set, though, and I think I stirred it a bit too long. It started to set before I stopped stirring and the surface wasn't smooth during the long set. I don't think it mattered in the end, because the curd set up MUCH better with the extra rennet and the whole process went very smoothly. The curd was still in globs rather than firm cubes, but they were big globs, and the whey was nice and clear and yellow-green. The drain in the colander was much easier with the firmer curds. The salt was just right, and the end result tasted much better than my first attempt did. I must remember to always use salt! I made 5 tiny balls and one big ball of cheese. I think I got more return out this one than Mozzarella 1, surely due to the extra rennet. Also, I took great care to press the whey out a lot before heating, and it worked very well. By the third heating, it was already stretchy. Awesome! I ate some cheese it was while still warm and it was good. I left the rest to cool in ice water, then wrapped it in plastic wrap and stored in the fridge. I got more yield out of this batch than any in the past, and the resulting cheese was the mozz I've made so far.

I took care to notice the way the texture and taste changed as time passed:

• Day 1 (still warm) - Tasty, chewy.
• Day 1 (cool) - Moist and creamy
• Day 2 - Very creamy texture
• Day 3 - Firm with great taste, not as creamy. Perfect
• Day 5 - Starting to turn sour. Pitched it.

Attempt #2 - August 11, 2006

Overall satisfaction:

Another great success! I used this recipe to make a ball of mozzarella to take to a party, where I was able to share it with friends. They proclaimed that it "tastes like real cheese!"

Attempt #3 - September 26, 2006

Overall satisfaction:

I had several friends over for the evening. As a special treat, I made fresh cheese. And of course, with everyone watching, I had a horrible time of it. I think I didn't let the curds set long enough, and as a result they were very soft and I couldn't get them curds to pull together at all. I finally strained the mess through cheesecloth and got enough of the whey out to make it pull together just enough to be able to eat it. My inability to make it happen this evening made everyone joke that I never really actually MAKE cheese -- I just pretend I do :)