Ingredients
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1 1/2
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6
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1/4
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2 - 3
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-
-
-
-
-
-
-
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-
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Directions
Fresh Homemade Organic Raw Milk Mozzarella, Use Non chlorinated water it will kill the enzymes You can make a huge batch of the curd mass, cut it into single use (1 lb) portions and freeze it When ready for more fresh Mozzarella, just place the frozen portion in the fridge to thaw overnight and the next day heat up the water for stretching and Ta da! Fresh organic Mozzarella If you are making this organic and care about what you eat please don’t microwave it Microwave Ovens Destroy the Nutritional Value of Your Food organicconsumers org/articles/article_6463 cfm, When you put the curds in the hot water, aren’t you essentially cooking it? Does it not work in 110-degree water? Thanks
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Steps
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1
Done
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Wash Thoroughly All Equipment in Hot Soapy Water and Rinse Well. Dish Washer Is Good Using the Sani Rinse Cycle. |
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2
Done
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in a Small Glass Bowl or Measuring Cup, Dissolve Citric Acid Powder in 1/4 Cup Lukewarm Water, Stirring With a Stainless-Steel Spoon. |
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3
Done
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in a Large Stainless Steel Pot, Combine Raw Grass Fed Milk and Dissolved Citric Acid, Stirring to Blend Well With an Up and Down Motion. |
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4
Done
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Place Pot Over Medium Heat and Warm Milk Mixture to 90f, Stirring Gently to Prevent Scorching. Remove from Heat. |
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5
Done
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Dilute Rennet in 1/4 Cup Cool Water. Add to Milk and Using Up and Down Motion, Draw Rennet Down Into Milk Until Well Blended. Cover and Let Set For 45 Minutes. Check For a Clean Break. It Will Look Like a Block of Tofu. If the Curd Is Still Too Fragile, Cover and Let Set For Another 15 Minutes or Until a Clean Break Is Achieved. |
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6
Done
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Using a Long-Bladed Knife Cut Curd Into 1/2 Inch Cubes. Let Stand For 5 Minutes to Firm Up the Curds. |
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7
Done
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Place Pot Over Low Heat and Slowly Warm Curds to 106f, Stirring Gently and Continuously, Adjusting the Heat as Necessary to Make Sure It Takes 15 Minutes to Do So. as the Curds Warm Try not to Break Them Up Too Much. the Curds Will Eventually Clump Together and Separate More Completely from the Yellow Whey. |
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8
Done
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Remove When Temperature Reaches 106. Stir For 5 More Minutes of the Heat. |
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9
Done
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Let Stand For 5 Minutes. |
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10
Done
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Meanwhile, in Another Pot, Bring 2-4 Quarts Water to a Low Boil. |
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11
Done
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Turn Off the Heat. |
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12
Done
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Drain Off Whey Through Colander. Let Drain For 15 Minutes. |
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13
Done
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Meanwhile Place 2-3 Tablespoons Kosher Salt Into a Cup of Hot Water to Dissolve Then Add 1 Quart of Cool Water. |
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14
Done
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Set Up Three Bowls One With the Hot Water, One With Cool Water and One With the Brine Mixture. |
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15
Done
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Place 1/6 of the Curd Mass in Bowl of the Hot Water Just to Cover. |
