Author Topic: 30 Minute Mozzarella Recipe  (Read 6135 times)

Offline archer

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30 Minute Mozzarella Recipe
« on: June 09, 2009, 01:49:25 PM »
First, I kinda cheated. I bought a '30 Minute Mozzarella' kit from cheesemaking.com (http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html). They also have other 'kits' (http://www.cheesemaking.com/store/c/1-Kits.html). The recipe with the kit is a little simpler than the one below, but basically the same.

I've read Ricki's book on making cheese (very good book - http://www.cheesemaking.com/HomeCheeseMakingbook.html), that's what got me interested in making my own cheese. I've also made paneer and queso blanco cheeses.

Here's their recipe w/photos from their web page (http://www.cheesemaking.com/store/pg/21.html) with my notes added:

The Milk:
Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED (See http://www.cheesemaking.com/rawmilkforcheese.html for a list of store milks, I use Bayview)
--Homogenized milk will work fine.
--Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.
--Low fat milk will work but the cheese will be drier and less flavorful

You will need:
--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work (tastes hideous!!)
--A stainless steel or strong plastic slotted spoon
--A two quart microwave safe mixing bowl
--Measuring spoons
--A thermometer which will clearly read between 80 - 120 degrees F
--Favorite beverage

Prepare your work area:
Do not prepare any other food while you are making cheese.
Put all food products away
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water.
Finally use your antibacterial cleaner to wipe down all surfaces.

Process:
Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool unchlorinated water and set aside to use later.
Add 1.5 tsp. of citric acid to 1 cup cold water and stir well.
Add the citric acid solution to the empty cold pot (the photos show adding this dry but do mix with water).

Now pour cold milk into your pot quite quickly to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.
Next Heat this milk (SLOWLY so it does not scald/burn) to 90F. As you approach 90F you may notice your milk beginning to curdle slightly due to acidity and temp.
NOTE: if having problems with milk forming a proper curd you may need to increase this temp to 95 or even 100F.
(Resist the temptation to stir it. If you do, you break up the curds and they do not form properly).

At 90F remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for app. 30 seconds, then stop.  Cover the pot and leave undisturbed for 5 minutes.

Check the curd, it will look like custard, with a clear separation between the curds and whey. If too soft or the whey is milky, let set for a few more minutes.

Cut the curds into a 1" checkerboard pattern (as in photos above) and if a drier cheese is desired carefully cut and stir this curd to release more whey.

Place the pot back on the stove and heat to 105F, while slowly/gently stirring the curds with your ladle. (If you will be stretching the curds in a hot water bath heat to 110F in this step).
Take off the burner and continue slowly stirring for 2-5 minutes. (More time will make a firmer cheese).

Then scoop the curds with a slotted spoon into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).
You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in baking/cooking.

Next microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point). Unless the gloves are made of asbestos, your hands will get HOT. The gloves just keep the gooey cheese from sticking and burning your hands.

Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go. (HOT OUCH OUCH OUCH!!!)

Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.

At this point the cheese should be soft and pliable enough to stretch like taffy.

It is ready to eat when it cools.
Form it into a ball and drop into ice water to cool and refrigerate.
When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh. (Keep hungry family members away or is disappears fast).

Option:
--A substitution of reconstituted dry milk and cream is very viable and is a great option if you can not find the right type of milk
--Lipase may be added to the milk to provide a typical italian cheese flavor
--If you want a softer texture, do not let the curd set as firm and work less when draining and kneading. This will make a moister cheese.

To start off, I'd buy the basic kit, it comes with everything needed except the milk..
I'm serious about not stirring, I bought a nice new stainless steel slotted spoon for making cheese and ruined 3 batches by over-stirring it. Ended up with curds/whey soup and that is just not good. Wasted milk, wasted time, hungry complaining family members. Not fun...

Offline ebonearth

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Re: 30 Minute Mozzarella Recipe
« Reply #1 on: June 09, 2009, 06:59:27 PM »
My favorite pic heavy blog post with a mozzarella recipe still is Barefoot Kitchen Witch's creation.

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #2 on: June 09, 2009, 07:08:54 PM »
My favorite pic heavy blog post with a mozzarella recipe still is Barefoot Kitchen Witch's creation.
Excellent post, started out with the basic kit that I have. But I cheated and used the microwave. Ended up with less of a mess. I wish I had 'Chefs Hands'....

Offline LvsChant

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Re: 30 Minute Mozzarella Recipe
« Reply #3 on: June 10, 2009, 11:46:43 AM »
This is great! How much cheese does a gallon of whole milk make? And, what do you use the whey for in your kitchen? Once you have it figured out, can you just buy plain old rennet tabs in the grocery store? Ditto for the Citric acid?

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #4 on: June 10, 2009, 01:59:38 PM »
This is great! How much cheese does a gallon of whole milk make? And, what do you use the whey for in your kitchen? Once you have it figured out, can you just buy plain old rennet tabs in the grocery store? Ditto for the Citric acid?
1 gallon of milk makes about 3/4 lb of cheese. I've used the whey to make bread, but I've heard that you can drink it or give it to livestock or even put it on the garden. I would expect rennet tablets/citric acid from a store would work, would be cheap to experiment and find out. Give it a try, it tastes great and is a good skill to know.


Offline Sister Wolf

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Re: 30 Minute Mozzarella Recipe
« Reply #5 on: June 10, 2009, 03:14:42 PM »
Great thread, Archer.  +1

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #6 on: June 10, 2009, 03:42:42 PM »
Great thread, Archer.  +1
And Tasty!!! Especially with some oil and basil and tomato on a slice of the cheese..

Offline The Wilderness

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Re: 30 Minute Mozzarella Recipe
« Reply #7 on: June 10, 2009, 05:36:38 PM »
Thanks Archer. I saved it to Evernote and we will try it soon.

TW

Offline LvsChant

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Re: 30 Minute Mozzarella Recipe
« Reply #8 on: February 16, 2010, 10:21:03 AM »
Ricki's having a sale on some items at the New England Cheesemaking Supply...

Check it out (especially those of you with a good supply of goats milk):

http://www.cheesemaking.com/store/c/32-Sale-Items.html

Offline Orionblade

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Re: 30 Minute Mozzarella Recipe
« Reply #9 on: February 20, 2010, 06:21:17 PM »
This is awesome.

I'll stock up on some of the dry ingredients.

Any idea of the shelf life for rennet, etc.?

I know I can get pharmaceutical grade citric acid at 5+ years shelf life, but the rennet is a biologic... *ponders*

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #10 on: February 21, 2010, 10:52:36 AM »
Rennet made from calves will go bad if not frozen, but there are vegetable rennets that I expect would last longer. Let me check...

Liquid Animal rennet: Store in fridge. Will keep for 1 year if stored properly.
Liquid Vegetable rennet:  Store in fridge. Will keep 3 months if stored properly. Hmm, I overlooked this. Weird.
Dry Vegetable rennet: Store rennet tablets in the freezer. They will last at least 3 years if stored properly.
Powered Animal rennet:  Keep container closed and store in a cool, dry place away from direct light. The ideal storage temperature is 38 to 45°F. Under ideal storage conditions the preparation displays excellent long term stability (less than 5% activity loss in 12 months.)


From: http://www.cheesemaking.com/cheeserennets.html

« Last Edit: February 21, 2010, 10:54:52 AM by Archer »

Offline Orionblade

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Re: 30 Minute Mozzarella Recipe
« Reply #11 on: February 21, 2010, 11:32:31 AM »
Looks like dry veggie rennet is my ticket.

Any big difference between animal and vegetable in terms of final texture/flavor?

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #12 on: February 21, 2010, 07:42:20 PM »
Looks like dry veggie rennet is my ticket.

Any big difference between animal and vegetable in terms of final texture/flavor?
Not that I know or have seen. I think cheesemaking.com has a forum you can check or email Ricki (the owner of cheesemaking.com).

Offline ebonearth

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Re: 30 Minute Mozzarella Recipe
« Reply #13 on: February 24, 2010, 06:53:43 PM »
Looks like dry veggie rennet is my ticket.

Any big difference between animal and vegetable in terms of final texture/flavor?
Absolutely, vegetable rennet is not so great with long aged cheeses as it can impart a bitter (not tasty!) flavor. It is generally fine for making young cheese though. Plus it is Kosher!

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #14 on: February 25, 2010, 10:18:25 AM »
Absolutely, vegetable rennet is not so great with long aged cheeses as it can impart a bitter (not tasty!) flavor. It is generally fine for making young cheese though. Plus it is Kosher!
Thanks for letting us know this EE! +1 to you!

Offline Orionblade

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Re: 30 Minute Mozzarella Recipe
« Reply #15 on: February 26, 2010, 08:55:25 AM »
Looks like I need a solar powered cryostat to store a few select items in liquid nitrogen. I bet the veggie rennet would do ok with the regular freezer, but for true long term storage of animal protiens, nothing beats cryogenics!

Or I could just find a place that makes it, and help ensure their survival through the zombie apocalypse.

*behold, the power of cheese*

Offline archer

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Re: 30 Minute Mozzarella Recipe
« Reply #16 on: February 26, 2010, 10:43:23 AM »
Looks like I need a solar powered cryostat to store a few select items in liquid nitrogen. I bet the veggie rennet would do ok with the regular freezer, but for true long term storage of animal protiens, nothing beats cryogenics!

Or I could just find a place that makes it, and help ensure their survival through the zombie apocalypse.

*behold, the power of cheese*
Or just raise cows and get animal rennet from the source..
Or learn what the veggie rennet is made from. I've read that nettles can be used.