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Sunday, June 28, 2009

Kitchen Curds...Mozzarella!

I am definitely a cheese head...I've said it before and I'll say it again...from the rooftops! So imagine how excited I was when my pal Natashya told me about Kitchen Curds...a group based at the blog it's not you, it's brie! The current challenge was making homemade Mozzarella. I've made mozzarella before, but it's been quite a while, so I was excited to do it again!

You really only need a few basic ingredients for making your own Mozzarella...a wooden spoon, a large, wide slotted spoon, a thermometer, a large, heavy pot, liquid rennet & citric acid. Liquid rennet & citric acid are easy to find at cheese making shops & sites. I ordered mine from The Cheesemaker (he's awesome).
It also helps to start with really good quality milk! I was fortunate enough to find a local, organic, grass-fed dairy herd to become a shareholder in. It is a fabulous opportunity...raw milk straight from the source...no heat killing all of those beneficial nutrients. I've bonded with the cows through milking and caring for them and of course the kiddos go crazy for visiting the farm where our cows live! We've seen 2 seasons of babies being born (adorable) and we've even fed the babies from nippled buckets. I cannot tell you how much we have benefited from every aspect of being shareholders in a dairy herd. You can read more about the benefits of raw milk here. Try searching Local Harvest to see if there are any in your area. That being said, if you do not have access to raw milk (as it is actually illegal to sell...not to drink- go figure!), you can use store-bought milk.

Our jars of raw milk...see the way the layer of cream rises to the top! We often transfer to larger jars once we get the milk home (to use less room in the refrigerator).
I will now step off of my soap box and show you the (surprisingly super-simple) mozzarella making process.
Microwave Mozzarella
makes ~1 lb., prep time 30 minutes
from The Home Creamery by Kathy Farrell-Kingsley (w/ some of my thoughts thrown in)

1 gallon whole or low-fat milk
2 tsp. citric acid powder
1/4 tsp. liquid rennet
1/4 c. cool water (55-60 degrees F)
Pour the milk into a large, heavy-bottomed pot and add the citric acid, stirring for 2 minutes. Bring the milk to 105 degrees F. (It doesn't matter whether you stir). Check the temperature with a thermometer. Remove the pot from heat.
In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Cover the pot and let stand for 15 minutes.
Using a wide, shallow ladle, scoop the curds carefully into a microwave-safe bowl and pour off and press out the excess liquid.
Microwave on high for 1 minute. Pour off excess liquid, being careful because it will be very hot. Turn curd and microwave on high for 30 seconds longer. Remove cheese from microwave. Drain off excess whey. Repeat process, draining and pressing off excess whey... until no whey is left.

Using a wooden spoon (or your hands...super careful, it's hot), stir and stretch the cheese for about 10 minutes or until it's stringy and shiny. If the mozzarella cools too much, it will become hard to stretch. If this happens, reheat the cheese for 30 second intervals until it becomes pliable again.

Shape your mozzarella how you wish...a big ball or little balls (bocconcini-esque) like I did. The mozzarella can be served right away or refrigerated, covered in water, for up to three days. Change the water after a day or two.

It's kind of hard to believe that you can make homemade mozzarella in 30 minutes, isn't it!? But it worked...would I lie to you? Would the pictures lie to you? There is also a recipe for making it on stove top in the book, which takes about double the time, so still...not that long for homemade cheese. It is absolutely delicious...tune back in soon to find out what I'm going to do with the cheese (no teasers, because I'm not even sure yet). If I can keep myself from just popping them all into my mouth.
If you want to learn more...or practice more...cheese making with the Kitchen Curds group, you're just in time to join in the next assignment...it will be announced soon!


Would you like to comment?

  1. good job! it IS easy I make cheese all the time - but I have to say for me making cheese is more an act of love since I live near so many fantastic cheese mongers....

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  2. I need to try my hand at this. Where do you find the ingredients - well, other than the milk LOL.

    Now the shareholder thing - that's kinda cool. I suppose they can't stop you from taking the raw milk if you're a part owner, huh? Very clever.

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  3. That's awesome, really.
    For me, it's harder to find freshly milked milk than good mozzarella, believe it or not.

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  4. I bet the raw milk just makes the best cheese! I can only imagine how creamy and delicious this is!

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  5. Wow - that is WAY cool! The cheese looks great, andt I am really glad to see someone using raw milk and having shares in a dairy herd. That's so awesome! I wish I could do something like that!

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  6. Girli, you are just plain groovy!!

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  7. Fabulous! You did an amazing job.
    I tried it twice and failed.. maybe it was the homogenization. I haven't been able to find raw, sigh.
    Yours is so inspiring!

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  8. That's so neat. Bookmarking this. Being a cheese head too. That's totally awesome!!! No need to buy from the store.

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  9. This is so cool! I would have such a hard time not chomping down on it right after it being made. Just out of curiousity, what was the flavor like? I like my mozzerella on the saltier side, would you have to add your own salt if you preferred it that way, or does it come out with it's own natural flavoring?

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  10. I don't know why but I think I'm scared to try this! I should be brave and just do it, right? I mean, you've got the perfect instructions for me right here!

    Maybe you could just share some of yours! :0)

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  11. I'm in awe of you Ms. Cheesehead!

    I so want to make mozz now, like today! Very cool. I can't wait to see what you do with it!

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  12. ...Teresa- I want to add salt next time, I just need to find out the right time to add it. It wasn't actually in this recipe. I ended up sprinkling mine w/ a little before I ate (some) of it! But, still good.

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  13. That is just way too cool!!!! I don't think there are any dairy farms in Los Angeles. hahaha besides, i wouldn't want smog induced cows. psheee and they say happy cows live in california. (maybe thats just a california commercial for california cheese LOL)

    whey to go!! (hee hee)

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  14. Very impressive and lucky for you to be able to get raw milk. Your cheese looks delicious!

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  15. I have made mozzarella before! It did not come out as nice as yours though. Congrats. GREG

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  16. whoa! SO COOL. i'm definitely trying this!!

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  17. I'm a total cheese-whore, too! This looks amazing. I wish I had access to some raw milk too!

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  18. That is neat! I must try this recipe!

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  19. Wow! Great post! This is the 2nd time I have seen this; I have all the ingredients...now I just need to get up the gumption to do it!

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  20. This is totally impressive. I LOVE fresh mozzarella. I really have to try this. THANK YOU.

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  21. wow home made cheese I am impressed like your signature, LOL

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  22. This looks so fun to make. I bet it's really good too:)

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  23. Nothing beats some homemade fresh cheese! Fun,fresh, and healthy!


    Angie's Recipes

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  24. I love the story about you and the kids going and bonding with the animals that provide you with milk - how wonderful. And that mozzarella looks wonderful!

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  25. What watt microwave did you use? I know in candy making, the wattage of the microwave is crucial. Is it the same with cheese?

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  26. ...Coleen- I'm not sure. It didn't say in the recipe (about using a certain wattage), mine is 1200 watts. It doesn't seem to me like it would matter (?). Sugar is probably a bit more touchy than cheese curd, but again...not positive. Sorry I'm not of more help :(

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  27. Another thing to add to my list!

    Looks wonderful! I can almost taste a caprese salad.

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  28. ok WOW WOW WOW <333 !!
    mom is cocking that for me now <3


    p.s: i started posting my story . hope i see your comment ! *based on a true story*

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  29. Brilliant! I love this idea and you executed it beautifully.

    I haven't had fresh, raw milk since I was a kid...my aunt and uncle owned a dairy farm.

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  30. I can't say as I've ever tried making cheese, although it's one of my absolute favorite things in this world!!!

    I have an award waiting for you at my blog :)

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  31. I must do this now!!!! 30 minutes?? How could I not?

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  32. Oh Girlie - I can't manage those shoes either! that is why I installed handrails in the boudoir *wink*

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  33. Great idea and well executed to boot. Kudos.

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  34. Raw milk is awesome! I was able to try some a few months ago, and it really is amazing stuff.

    I have wanted to get into cheese making too! This is certainly inspirational!

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  35. I'm fanning myself right now because I'm too excited to make this! How lovely!!!

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  36. That's so cool-reminds me of how my mom would make "paneer". Very similar-just that there was no rennet added and no microwaving!

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  37. ~Amazing! ! !

    ~Fabulous ! ! !

    ~Outstading ! ! !

    Thanks for sharing this wonderful Delcious Cheese!

    Have a Sunny Day~

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  38. How fun! I bet this tastes amazing!

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  39. I am so impressed with people who make their own cheese. Mozzarella is by far my favorite cheese. Well, maybe next to brie, but it's up there! Well done.

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  40. That is so wicked cool...but I know I wouldn't do that. It looks great, and I bet it was worth it for that wonderful taste.

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  41. Well there Ms Girli! You make your own cheese too? Boy aren't you full of surprises? I've always known you are talented, but this really impresses me. Good job.

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  42. I am officially jealous. There. I said it. I want to make it and not sure I can. I want the cheese. I covet that cheese. I need your cheese!

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  43. I have always wanted to learn to make cheese, I had no idea it could be done in only 30 minutes!

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  44. WOW--this is amazing!! I have never done this before. I want to do this on my day off, Friday. I know exactly where to get the milk...I'm really excited, here!!! :D

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  45. I love cheese! Looks easy to make this cheese. I liked the final result! Good work! =)

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  46. This cheese is really impressive!! How great is it that you can get raw milk? I wonder if it helped in the cheesemaking process? I can't wait to see what you do with your cheese. It looks so delicious.

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  47. Ok I have a question, not sure if you would know... According to Jewish law of kosher, rennet is considered not kosher, I guess it comes from the stomach lining of a cow or another animal, gross! Ok anyway, I wonder if this can be made without rennet?
    So cool you are into the raw milk thing, my neighbor "sells" it (for what she pays for it, not for profit) along with organic eggs and palm oil, She has cow, goat and sheep milk all raw. She's big into Weston Price and Nourishing Traditions, so she got me on the milk thing... but I'm in and out with it. I like the idea of making cheese though. I tried kefir, thought it was terrible. Anyway you are full of surprises! I love that with food you go for the best. That's a great philosophy!

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  48. Just made my first batch of mozz this morning... found out that I had store bought milk that was UP (ultra pasteurized)which is not good to use in this recipe. UP milk is heated really high to kill all the microorganisms to enable the milk to travel long distances...so you are lucky to find raw milk. I found a local dairy and they had cold-pasteurized milk, so I'm trying again...

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