Make sure to watch the Mozzarella video guide first on YouTube : https://www.youtube.com/user/FrenchGuyCooking
A BEGINNERS GUIDE TO MAKING
MOZZARELLA@HOME
YOU GOT THIS !
INGREDIENTS
IT ALL STARTS
WITH MILK
The fresher the better
We don't all have access to organic raw milk - in fact it's not even legal everywhere to buy some - and that's why I decided to start with Fresh Whole Milk.
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Bit more "alive" than UHT milk, but a lot safer and more available than raw milk. Compromise.
RENNET
What the hell ?
It's a coagulating agent. No rennet, no cheese. It can be from animal or vegetable origin (yep, vegan).
It's very powerful, you only need a few drops + it keeps well in the fridge for up to a year.
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Animal : https://amzn.to/2A7Coop
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Vegetable : https://amzn.to/2JUz9R4
CITRIC ACID
Seriously ?
Every time you had lemon or any citrus for that matter, you basically ate some citric acid. So as long as you deal with it carefully (don't put it in your eyes, same goes for vinegar by the way ) it's fine.
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Get food grade citric acid here :
GREAT WORK DESERVES GREAT
TOOLS
Hot. Cold. More.
Temperature
When making cheese temperature needs to be monitored with accuracy.
( works for steaks too... )
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Get a cheap but solid thermometer :
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What I use
Always need one
Knife
Cutting the curds is nothing complicated, but using a thin and long knife makes it easier. I suggest a fillet knife if you have one.
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Mine is very similar to this one
Grams and oz.
Scale
When I cook I don't weigh stuff. But here, the process is a bit touchy, so it won't hurt to be a bit more accurate.
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Best seller
https://amzn.to/2LPA6vs
THE
STEPS
1.
Straight out of the fridge, pour N liter(s) whole fresh pasteurized milk into a saucepan. Pan and milk volume must make sense : don't fill the sauce pan more than 2/3. Organic milks often are high-pasteurized ( still less sterilized than UHT though ) and that's why I am not using that. Reduced fat or non fat milks will work but the texture sucks. Non dairy milk = No.
2.
For each liter of milk, dilute 2 grams of citric acid in a quarter cup of water and add it to the milk. E.G. : 4 liters of milk = 8 grams of citric acid in 1 cup of water. Non chlorinated is best, but tap water works here.
If you’re not into grams and liters, then use 1 and a half teaspoon citric acid per Gallon of milk.
3.
Stir it well and now warm it up to 90°F or 32°C, then get it off the heat. If you went over that temperature, just let it cool down. No biggie.
4.
For each liter of milk, add 4 drops of single strength rennet to 2 tbsps of water (use a glass). E.G. : 4 liters of milk = 16 drops of rennet in 1/2 cup of non chlorinated water. It matters this time.
Double strength rennet ? Divide drops amount by two.
5.
Pour diluted rennet in milk and gently stir it for 30s, using a up and down motion. I know. It's weird. But they ask for this. In fact, curds are already forming, so if you're brutal, you're gonna end up with liquid mash potatoes.
6.
Let it rest covered for 45 minutes. Ideally, the temperature should stay stable at 32°C, which mainly is a problem when the room temperature is too cold. In that case, find a warm spot in your kitchen, or place the saucepan in a warm water bath.
"No clean break, no cheese."
7.
When you get a "Clean Break" from the curds, cut them into cubes using a long knife and a criss cross pattern. Back on the heat, now till 43°C or 110°F. Do it low and slow ( 5 - 10 minutes )
8.
If you did good, curds will shrink and whey will be expelled. Using a slotted spoon, fish the curds and place them in a colander. Let them expel even more whey by gently pressing them. If they look too soft, letting them dry a bit ( 30 minutes ) can make them a bit firmer.
9.
Shred those curds and place them in a wide heat proof container. Add hot water form the tap to temper them. Gently stir and discard that first water using a ceramic mug. Best to do it through a colander not to lose any curds.
10.
Pour another batch of water, but this time at 85°C or 185°F. Using food safe heat resistant gloves, gently fold the cheese on itself a few times until you get a smooth texture. Keep it hot. Don't overwork it.
11.
Shape individual mozzarella balls like you would make pizza dough balls. haha. Watch the video if you have no idea what I am talking about. Don't add too much tension or it will be squeaky. If you want squeaky mozzarella, add too much tension.
12.
Individually wrap each ball into cling film. Store in the fridge for up to 3 days. Temper to room temperature before serving. It's great, you just made cheese. Now do it 3 times.
