Ingredients:
- 1 teaspoon salt
- One gallon of milk
- 1-1/4 cup filtered water
- 1-1/2 teaspoon citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet
- Large bowl of water, placed in the refrigerator when you start
- Large bowl of water, placed in the freezer when you start
My teacher brought the first four ingredients to class already mixed up. We poured it all into a big pot and heated it to 90° F. Then we took the pot off the burner and added the rennet. Once the rennet is in there, you want to gently stir it with a wooden spoon for about 30 seconds, using an up-and-down motion. Then we let it sit there to solidify a bit.
After 5-10 minutes, there was a custard-like substance, which we sliced into squares with a knife. We put it back on the stove and heated it to 105° F, then took it back of the burner and stirred it for a few minutes.
Next, we drained the whey off, and microwaved the curds for a minute, drained again and added salt, microwaved for another 30 seconds, and pulled it like taffy.
I think that was it? Below is the finished product, after I'd squished it into a ball and sliced a piece off. It was a little crumblier than the mozzarella I normally buy at the store (even the fresh kind), but delicious.
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| Say cheese! |
This post is doing triple duty:' Saturday Snapshot, a Saturday Farmers Market post, and, at last, a Weekend Cooking post!
