How Do I Make Fresh Mozzarella Curd?

Answer 1

Citric Acid Provolone and Mozzarella using Goat's Milk

I N S T R U C T I O N S

For 4 gallons of milk
1.Strain 2 gallons of warm milk into a stainless steel stockpot, and add a thermophilic culture: either 1/4 teaspoon DVI or 5oz. of fresh culture.

2. Mix 1 teaspoon Type K or KL lipase enzyme powder into a half-cup of cool water, and add to the warm milk.

3. Let incubate at 86 degrees F. for about 45 minutes to an hour.

4. Then mix 4 teaspoons citric acid powder in half a cup of cool water, and add to 2 gallons of 35 degree F. milk.

5. Add the cold milk to the warm milk, and bring the temperature of the combined milks up to 86 degrees F.

6. Add 1-teaspoon liquid rennet (or half a rennet tablet) to 1/4-cup cool water, and add to the cultured and acidified milk.

7. Let stand for 15 min (or until you get a clean break), and then cut curd into cubes 3/8 to 1/2 inch in size.

8. Let stand for 5 minutes. Apply low heat to raise temperature to 118°F in 30 minutes, stirring to keep curd from lumping. I put the cheesepot in a sink of hot water to achieve this, or use a Weck canner….stovetops just heat up too quickly.

9. Stir 15 minutes longer, holding at 118°F.

10. Drain curd into colander, but save the whey for traditional ricotta. Drain curd for 15 minutes in colander, and then cut into 1 by 1" cubes. Put about a pound cubes in a large bowl or bucket, and cover with 145 ° F water. Let the curd soak in the hot water until the curd reaches a temperature of around 130°F. Watch carefully that the curd doesn’t go over 135°F or it will seize up.

11. Using your hands, stretch the curd with upward motion until it is smooth and shiny. Shape into ball or pear or use mold. Work quickly, but if loses it's stretch, dip it again in hot water.

12. When stretched until it’s smooth and glossy, place cheese in iced water until firm.

13. Place in 23% brine (2 1/2 lbs. canning salt to 1 gallon water) at 50 to 55°F for one to three days, depending on the size of your cheese balls.

14. After 2 1/2 days in brine, remove and tie in heavy twine. If desired at this point, smoke cheese for 3-4 hours (cool-not hot smoke; hickory, apple sassafras). Hang to cure at 45-50°F for about three weeks. Relative humidity should be 85 to 88%. Rub surface with vegetable oil to prevent mold and cracking.

15. Clean surface with dilute warm salt water; dry and then wax at 240°F. Hang to ripen at 45-55°F for 3 months (mild cheese) to 12 months (sharp cheese).

To make a tender, fresh Mozzarella, don’t cook the curd after cutting, and don’t age or smoke it. It’s also best to salt the curd to taste as you’re stretching it when making Mozzarella.

Answer 2

where get rennet tablet or liquid and photo video

Answer 3

Try this site for details
http://biology.clc.uc.edu/Fankhauser/Cheese/MOZZARELLA_JOYCES.HTML