In a previous post we tackled making a different kind of cheese. Today I discovered a recipe for making mozzarella cheese from milk in just 30 minutes. Andrew says he can show up to a party with all the ingredients in a bag and if left for half an hour in the kitchen, he will emerge with freshly made cheese.
The trick to being able to make it so fast, is the use of the microwave to speed up a process that would normally take a whole night if you did not use a microwave. Also, you will always have a different taste and flavor each time you try this, it all depends on the type of milk used, how fast you heat it and how long you stretch it for.
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Here’s What You’ll Need:
- Milk (Not Ultra-Pasteurized)
- Citric Acid powder
- Water
- Liquid Or Tablet Rennet
- Kosher Salt Or Cheese Flake
- Large Pot
- Microwave
- Large Bowl
- Digital Kitchen Thermometer
Heat up milk in the pot to 55 degrees F. Add citric acid, stir and continue heating. At 88 degrees F add the rennet. The mixture in the pot should start getting thicker. Stir gently up to 90 degrees F as the mixture begins to curdle. Once you get the really thick curds between 95 to 105 degrees turn off the heat.
After letting the mixture cool down for 5 minutes. Use spoon to separate the curds from the whey and place in the bowl. Heat in the microwave for a minute, remove excess whey and fold. Microwave again for half a minute. Then add the salt, fold again and return to microwave. Stretch the cheese and roll or twist into small balls. Refrigerate if you need to store for later use.
You can follow full step by step instructions on Simple Bites blog, here…
Homemade Mozzarella Cheese Recipe
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