Mozzarella Cheeses
This is how you make mozzarella cheese at home.
Instructions
1. Traditionally answer all of cheese is made from the milk of a domesticated water buffalo or its greatest use is for making pizza in Naples. There is even an association of manufacturers who use the milk of water buffalo to make the cheese. The use of water buffalo milk is protected under Italian law. A very similar to write any of cheese is made from cow's milk, and since domesticated water buffalo are quite rare in the United States we will consider make mozzarella cheese from cow's milk.
The cheese has different names depending upon the raw material from which it is made. The traditional cheese is called, "Mozzarella di bufala campana." The kind made from cow's milk is called, "Mozzarella fior di latte," that is made from fresh or pasteurized cow's milk.
2. Pour the milk into the pot. Add to it one teaspoonful of citric acid dissolved in the water cup of him chlorinated water. Then sprinkle another teaspoonful of citric acid into the milk.
Heat the milk to 88 or 90 degrees stir occasionally. This is not an error because you are not trying to make pasteurized milk. You have to reach this temperature to make the rennet work properly. If it's too hot or cold you are apt to wind up with a mess.
When the milk is reached 88 to 90° it is time to turn off the heat under the milk and add the rennet. Then stir for 15 to 20 seconds. Cover the pot and let it set for 15 to 20 minutes.
How you get a clean break is when you can stick your finger into the milk solution and move it for an inch or so and lift curd out of the pot.
With the curd setting a flat surface like a cutting board start cutting it in slices a half-inch thick. Then cut the curd vertically and other half-inch thick until you are left with half-inch cubes of curd.
Let the curds set for 5 to 10 minutes without disturbing them.
Put the curds back into a pot and raise the temperature to 108° stirring occasionally. Turn off the heat and stir the curds every few minutes for another 20 minutes.
Drain the curds in a colander or seive for another 15 minutes.
Pour the a smaller bowl and break them up with your hand.
3. This is the tricky part. But the curds into a microwave oven set on high for 30 to 45 seconds. Don't cook the Kurd or your cheese will not come out right.
Using your hand gently squeeze the curds to squeeze the way from them. Just pour off the whey.
Microwave it again for 15 to 20 seconds then pour off any additional whey. You can work the whey out of the curds by gently squeezing them and pouring off whatever whey squeezes out.
Work the curds into a ball with your hands.
Put the curds back into the microwave for another 20 seconds. Add salt to taste. If you have warmed them enough the curds becomes stretchy and pliable.
At this point you have to need it like bread dough forming a ball. If this doesn't work properly just put it back into the microwave oven for a few seconds until it is smooth and shiny.
At this point your cheese is finished and ready to eat.
Tags: from milk, made from, water buffalo, back into, curds into,