Mozzarella 4

From SackWiki

Level of difficulty:

This recipe was based on Mozzarella #2, but cut in half. It uses a lot of rennet, which makes a very firm curd, similar to store-bought brick mozzarella. Excellent for string cheese or grating.

Ingredients: 

  1/2 gallon whole milk (non-homogenized, LTLT pasteurized)
  3/4 tsp citric acid
  1/4 tsp rennet
  1/2 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.  
  Turn off heat.
  Let sit for 5 minutes to set.
  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 - March 26, 2007

Overall satisfaction:

This was my first attempt with non-UP milk, and I was thrilled with the results. You can read more about the specific results at the bottom of this page, but in summary: Fast set, firm curds (too firm to cut into cubes, went into solid globs instead), very easy drain. The yield I got was similar to B.C. recipes that used a full gallon of milk.

Photos