anybody know how to make homemade mozerella?

Question

i have tried about 4 times and i jsut end up making ricotta or cottage cheese i think ive spent like 50 bucks making cottage cheese that equals about a few gallons and i cant eat that much.

im mostly asking what im doing wrong to cause the cheese not to coagulate right

Answer 1

Make mozzarella cheese at home.
Source: Pamela Matlack

Mozzarella cheese is a very popular cheese in this country. Just try making pizza without it; you can leave off the tomato sauce, but without the cheese all you have is bread.

The quality of mozzarella available in the supermarket is usually pretty poor. If you are not lucky enough to live near a specialty store that sells the real thing, you have had to settle for the flavor-less, plastic lump, optimistically labeled "mozzarella" and sold in the dairy section of the grocery store.

THE MILK TO USE:

The very best mozzarella is made from the milk of water buffaloes. There are lots of these animals in Florida and if you know someone with a cow or two, you might be able to acquire some milk. Otherwise, regular cow milk will be fine. Do not use goat milk, it will not work. Do not use homogenized whole milk for the same reason. Try to get raw milk from a farm store or dairy. Some health food stores sell pasteurized un-homogenized milk and this is ideal for making mozzarella cheese. The key here is to use milk that has not been homogenized. For some reason, the homogenization process renders the milk unfit for mozzarella making. If all else fails, you can use skim milk from the supermarket. Adding back some heavy cream will approximate whole milk.

SPECIAL INGREDIENTS:

You will need liquid cheese-making rennet and citric acid. The citric acid is usually easy to find. In the summer it is sold in many grocery stores in the canning-supplies section. It comes in small jars for a few dollars. You can also find it at some drugstores but it will be more expensive, about $5.00 for the same amount. Liquid rennet is sold by the New England Cheesemaking Supply Co. There are many other companies that sell cheese making suplies and rennet is sold in supermarkets in some parts of the country.

THE RECIPE:

3 teaspoons of citric acid
2 1/2 gallons milk
3/4 teaspoon liquid rennet

THE METHOD:

Dissolve the citric acid in 1/2 cup cool water and add to the milk. Warm the milk to 88 degrees and add the rennet mixed with 1/4 cup water. Stir gently for about a minute then let sit for 15 minutes for the curd to form.

CUTTING AND COOKING THE CURD:

Using a stainless steel knife, cut the curd into approximately 1/2 inch cubes. Cut across the top from side to side and then cut through the curd at an angle to slice the columns of curd into smaller chunks.

Set the pot into a basin or sink full of hot water and slowly raise the temperature of the milk to 98 degrees while stirring the curd gently for 15 minutes, cutting any large pieces up with your spoon. Continue to stir the curd for 20 minutes longer

DRAINING THE CURD:

Line a large colander with butter muslin and slowly pour the curds and whey into it. It is a good idea to save the draining whey for making ricotta cheese, adding to soups, or feeding to pets or chickens. Allow the curds to drain for 15 minutes then tie up the ends of the cheesecloth and hang over the sink to continue draining for another 5-10 minutes or until the dripping has stopped.

IS IT CHEESE YET?

Cut the mass of curd into 1/2 inch slices and cut the slices into strips. Put about 1/4 of the curd strips into a microwave-safe bowl and zap it until the curds start to melt and get gooey. Remove the cheese (it is now cheese!) from the microwave and, wearing rubber gloves because this stuff is hot, begin pulling it like taffy. Keep working the cheese until it is smooth and shiny then form it into a ball and put the ball in salty iced water. Keep doing this with the rest of the curds until you have 4 balls of cheese in the cold water. The cheese is ready to eat as soon as it is completely cool.

Mozzarella cheese freezes beautifully and will stay fresh in the refrigerator for about 3 days. Once you taste this home-made delight, you will never be able to eat the plastic kind again.

Answer 2

aspects: a million tbl sparkling lemon or lime juice or cider vinegar 2 x tablespons Rice wine vinegar or balsamic vinegar a million x Garlic clove minced or pressed 2 tsp Finely minced sparkling ginger a million tbl Tamari or Kikkoman soy sauce Salt to style Black pepper, freshly floor to style a million/4 cup darkish chinese sesame oil a million/2 tsp warm chili oil or sauce (or some dashes of cayenne pepper) a million/4 cup undeniable lowfat yogurt or buttermilk a million tbl Water to 2 tablespoons (depending how skinny you pick the dressing) combine each and each and every of the aspects and combine together properly. keep contained in the refrigerator if you're not from now on utilising the dressing without delay. it is going to keep for 3 days. This recipe makes a million cup of dressing. comments: whenever you want a salad with the pungent, gingery flavors of the a procedures East, it truly is the dressing to apply.

Answer 3

I saw Michael Chiarello make it on TV. Try the food network for his recipe.

Answer 4

(m)

Homemade Mozzarella

(makes 2 1/2 to 3 pounds)

Rennet, tablets or liquid, is found in pharmacies and health-food stores

3 cups whipping cream
1 3/4 gallons plus 1 cup nonfat milk (29 cups total)
1/4 rennet tablet or 1 teaspoon liquid rennet
1/4 cup cool water (about 70 degrees F.)
1/2 cup freshly opened buttermilk
Brine (directions follow)

Before you begin, sterilize all tools and containers by pouring
boiling water over them or immersing them in boiling water. During
the cheesemaking process, have boiling water on hand to pour over
tools -- spoons and thermometer in particular -- each time you
return them to the milk mixture. This prevents certain bacteria
from affecting the cheese's flavor.

To make the curd, pour cream and nonfat milk into a 3-4 gallon pan;
stir with a metal spoon to mix. Place pan on lowest heat until milk
is 90 degrees, stirring occasionally and checking temperature often;
if liquid is cold, this may take up to 1 hour. But be patient,
since higher cooking temperatures are harder to control.

As the milk heats, combine the rennet and cool water in a small
bowl. Let the mixture stand until completely dissolved, about 15
minutes, you may need to crush the tablet with the back of a spoon.
(Or mix liquid rennet with water in a bowl.)

When the milk reaches 90 deg., add buttermilk and stir thoroughly
with a spoon. Ladle out any butter lumps.

Slowly pour rennet mixture in a spiraling pattern over milk,
stirring. Continue to stir for 3 to 5 minutes, using an up-down
circular motion to distribute the rennet evenly.

Keep the milk at 90 degrees until it forms a clot firm enough to
hold its shape in a spoon, 30 to 45 minutes; check temperature
about every 5 minutes, removing mixture from heat intermittently,
if needed. As you check the temperature, insert the thermometer
gently to avoid breaking clot more than necessary.

Next, to create crosshatch pattern and to release clear-colored
whey, cut through solid clot to pan bottom with a long knife.

First cut clot across, then at right angles for 1/2-inch squares.
Then cut diagonally, holding knife at a 45 degree angle; turn pan
at right angle and repeat. Let curds stand on low heat at 90 degrees
for 15 minutes longer (remove pan occasionally, if necessary, to
keep temperature from fluctuating), then stir with a slotted spoon
for 30 seconds.

>From this point on, you need clean but not sterilized equipment.
Quickly line a large colander with at least 2 layers of cheese-cloth,
edges overlapping rim; set in a sink with an open drain. Ladle
curds into colander. Let stand until curds stop dripping, about 1
hour.

To protect cheese's flavor, place colander in a large pan; cover
airtight with plastic wrap. Chill until curd is ready to shape (see
below), 1 to 4 days. Each day, replace cheesecloth and discard
whey.

Testing the curd. To determine when curd is ready to shape, cut
off a small 1/4-inch slice and cover with hot water (170 degrees
to 180 degrees). If after 15 to 30 seconds the slice begins to
soften and melt and, when held by 1 end, the piece stretches from
its own weight, it's ready. If the slice doesn't stretch but tears,
chill remaining curd, testing daily, up to 4 days. If curd still
won't melt -- milk got too hot or sufficient acidity did not develop
-- slice and cover with hot water (170 to 180 degrees), stirring.
Drain, rinse with cold water, drain again. Season with salt; eat
like cottage cheese.

Shaping the curd. Divide the ready curd in 4 equal portions; let
the number of portions you want to use come to room temperature.
Cover and chill remaining curd in cloth-lined colander until you
want to shape it -- no more than 5 days from when you started.

Working with 1 curd portion at a time, trim off and discard any
dried- looking bits. Cut curd into 1/4-inch-thick slices and put
into a large bowl. Pour about 1 quart hot water (170 to 180 degrees)
over slices to cover; let stand 1/2 to 1 minute to warm and begin
to melt. With the back of a large spoon, gently push slices together
and lift them from beneath, also on spoon back, so the weight of
the cheese makes it stretch. Repeat lifting cheese along the length
to stretch it; don't let rope fold back onto itself.

When cheese is flowing softly, lift 1 end of the rope from the
water and roll it under itself to form a smooth-surfaced ball 1 to
2 inches thick; pinch from rope and drop into brine. Working quickly,
repeat to shape rest of cheese; if handled too slowly or roughly,
cheese looks uneven -- but it's fine to eat. Keep cheese in brine
5 to 15 minutes to flavor (saltiness depends on length of time in
brine); lift from brine. For tenderest texture and most delicate
flavor, rinse and serve at once; or keep cold, covered, no more
than 4 hours. Flat to bitter flavors develop when cheese is past
its prime, although it is safe to eat.

Repeat to shape remaining cheese. Makes 2 1/2 to 3 pounds, depending
on how long the curd drains before shaping.

Per ounce, estimated only; 60 cal.; 4 g protein; 4.5 g fat; 1 g
carbo.; sodium varies with time in brine; 15 mg chol.

Brine. In a corrosion-resistant bowl, make enough brine to cover
cheese, using 1/2 cup salt for each 1 quart water.

Answer 5

Here is site.