Homemade Mozzarella in an Hour

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I've had "make my own cheese" as a goal for several years and last year I finally got brave enough to take the plunge and just do it.

I started out with this insanely easy cheese that I made in my crock pot. 

Then I moved on to other cheeses that needed only what I already had on hand around the house to make, like this paneer.

Finally, I summoned up all my mettle and ordered some rennet, because I was bound and determined to make my own mozzarella.

Ooooohhh, WHY did I wait so long?

It wasn't just good.

It was out of this world amazing.

And so I've made it every week - almost the whole year long.

I've even gotten brave and experimented with it a bit - you'd be amazed at how empowered doing something like making cheese can make you feel - there's nothing I can't tackle in the kitchen now!

(Well, I'm sure there's something, but really, I feel quite up to any kitchen challenge after this.)

Not only is homemade mozzarella way easier than I'd ever dreamed (although it does take a bit of minding during the whole process), it only takes an hour to make!

Yep.  Start to finish, you'll be devouring the entire gooey mess of deliciousness in just 60 minutes' time.

Are your ready to learn how to do this yourself?

I promise, it's soooo worth it!

What You Need

1 gallon milk

1 1/2 teaspoons citric acid (which I already had from making this)

1/4 tablet rennet

3/4 cup non-chlorinated water

2 teaspoons salt

stainless steel pot and utensils

thermometer

microwavable glass dish

What You Do

1.  Fill a 1/2-cup measuring cup with water and add the 1 1/2 teaspoons citric acid.

2.  Fill a 1/4-cup measuring cup with water and add the 1/4 tablet rennet.

3.  Pour the gallon of milk into a large stockpot.

4.  Pour the cup with the citric acid into the pot of milk and stir gently.

5.  Heat the pot of milk on medium heat until it reaches 90 degrees.  At that point, add the cup containing the rennet and stir gently about 20 times.

Just after you add the rennet and begin to stir, you'll see the curds start to separate from the whey

6.  When the temperature reaches 105, hold that temperature and stir continuously until the mixture resembles scrambled eggs.

First, it will; look similar to yogurt...

Soon, it will resemble scrambled eggs

7.  Drain the curds from the whey (with a slotted spoon) by placing the curds into your glass dish and then microwave them (uncovered) for 60 seconds on high.

8.  Fold the cheese onto itself five times (use the spoon), drain off any liquid whey (back into the pot with the rest), then microwave it again for 30 seconds on high.

It's getting there (see the small amount of whey to still drain off, in the bottom-right corner?)

9.  Add your salt and fold the cheese onto itself ten times.  Drain off any remaining whey and microwave it for 30 more seconds on high.

It's really starting to come together (I added some herbs in this time, along with the salt)

10.  Fold and stretch the cheese (it's hot, so keep using the spoon until it cools enough to handle) a bunch.  Sometimes it takes ten times, sometimes 30, but you'll know it's ready when it starts to look shiny.

Ahhh, now it's ready.  Nice and shiny!

11.  Let the cheese cool, or, do like we do and devour the entire dish while it's still warm...

Once you've made this one time plain, you might want to start experimenting with all sorts of add-ins.  My favorite is to shake in some basil and oregano (about a teaspoon of each), but we've also put in things like chopped sun-dried tomatoes and capers.  Whatever you add, just stick it in with the salt during step #9.

Oh, and what to do with that pot of whey?  

Don't throw it out!

Store it in your fridge or freezer and keep your eyes peeled for a post here on how to use it!

Are you feeling brave enough to try making your own cheese?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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