We’re making mozzarella today- are ya ready? I’m assuming you’ve read Part One where we discuss all the preliminary stuff, (like ingredients and equipment), so let’s dive in!
*A Note to All Aspiring Cheesemakers* I want to give fair warning before we start. Cheesemaking is fun, but it is also finicky sometimes. So, you can’t get discouraged if this is your first batch and it doesn’t turn out… It’s a learning process! The first few times you attempt to make cheese, you’ll probably be sweating and reading the recipe a million times before starting. But trust me- the more you do it, the easier it becomes, and soon you’ll be making mozzarella in your sleep. Practice truly does make perfect!
(This post is very picture-heavy, so it may take a bit for it to load.)
How to Make Traditional Mozzarella Cheese
- 2 gallons of high-quality milk (I always use my raw milk)
- 1/4 teaspoon of thermophilic starter culture
- 1/4 + 1/8 teaspoon of double strength liquid rennet dissolved in 1/4 cup of unchlorinated water
- 1/4 teaspoon lipase powder, dissolved in 1/4 cup of unchlorinated water
Important: With most recipes, I’m pretty laid-back and adventurous with times, temperatures, and measurements. However, cheese is one thing that you can’t really improvise too much on, so it’s best to follow the instructions as closely as possible.
Pour the milk into a large stock pot and slowly heat it to around 90-95 degrees F. Or, if you just finished milking and the milk is still warm from the animal, you can skip this step, since it will already be sufficiently warm. (I did this the other day, and it made a gorgeous batch of cheese.)
While the milk is heating, prepare your rennet and lipase by dissolving them both into 1/4 cup each of cool, unchlorinated water.… [Continue Reading]