I modified this cheese from one I learned from “Joyce of KS” on the old Lactobacillus Board on the web (now Countrylife.net). It makes an “American mozzarella” similar to what is used on American pizza. It is very elastic, melts well and strings when hot. (It is not, however Italian mozzarella which is more tender at room temperature and possesses a more subtle flavor.) If you would like to make the Italian version,the recipe for making Italian fresh mozzarella which, as you will see is more complex than this one for “American” mozzarella.
Equipment:
1 cup pyrex measuring cup
2 cup pyrex measuring cup
5 quart pot, stainless or enamel, with cover, preferably with a thick heat dispersing bottom
Thermometer, -20 to 110C
8 inch strainer
1000 watt microwave oven
Ingredients:
1 gallon milk (I used cow’s milk, homogenized, pasteurized, 3.5% butter fat)
1¼ teaspoon citric acid powder (from local pharmacy) dissolved in ½ cup cool water
½ tablet Junket rennet (from local supermarket) suspended in ¼ cup cool water
1) Assemble the ingredients listed.
2) Warm milk to 31 degrees C (88 F) either in a thick bottomed pot, or else in a double boiler (or place the pot over boiling water in a small skillet.)
3) Measure out 1 and 1/4 teaspoon of citric acid, dissolve in 1/2 cup cool water.
4) Dissolve the citric acid.
5) Stir citric acid into warmed milk.
6) Break a Junket rennet tablet in half.
7) suspend the 1/2 tablet of rennet in 1/4 cup cool water
8) Stir suspended rennet solution into warmed, acidified milk.
9) Allow to set for one to two hours, undisturbed, until a clean break forms.
10) Cut the curd as specified in the basic cheese protocol.
11) Stir the cut curds, cut large pieces to 1/2 inch cubes.
12) Over low heat, stir the curds and whey gently to keep the curds separated and temperature uniform until temperature reaches 42 C (108 F).
13) Hold at 42 C (108 F) for 35 minutes, stirring every five minutes to keep curds separated and off the hot bottom.
14) Collect curds by pouring curds and whey through a fine 8 inch sieve over a 1.5 gallon container, let drain for 15 minutes. Save whey to make ricotta (You bring the acidified whey to 95C, cool, filter particulates).
15) Place curds in a stainless steel bowl.
16) Add one teaspoon salt
17) Mix in the salt into the curd.
18) Place 1 cup salted curd into 2 cup measure. Microwave on high (1000 watts) for 45 seconds (adjust the time so that you get the desired elasticity).
19) Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly.
20) Stretch and fold to make smooth and elastic, shape into a soft ball, pinch, place in refrigerator to solidify.
21) Three four ounce balls of mozzarella are produced from this recipe.
David Fankhauser 