Making cheese might be little scary at first. Don’t worry, you can do this. The first batch you make probably won’t last long. There is plenty more where that came from. Come along, we have mozzarella cheese to make.
You will need a non-reactive stockpot, candy gauge, wooden spoon, lid for stockpot.
Ingredients: One gallon of whole milk (make sure it is not ultra pasteurized) Fresh cows milk is best, not everyone has a source for fresh cows milk.
1 1/2 teaspoons citric acid powder or tablets
1/4 teaspoon liquid rennet, combined with one cup of water
Sprinkle citric acid powder into non-reactive stockpot. Pour 1/4 cup of water over the citric powder, stir to dissolve.
Pour milk into citric acid solution and stir.
Medium to low heat, heat milk to 90 degrees F.
When the milk reaches 90 degrees, remove from burner and pour in rennet mixed with water.
Stir mixture with gentle, circular and up and down motion for 30 seconds. Use spoon to stop motion of milk.
Put lid on and walk away for 5 minutes.
After 5 minutes the milk should resemble soft custard.
Cut curds into a one inch checker board pattern.
Put on Medium heat, stir gently until the whey reaches 105 degrees F.
Use spoon to transfer curds to colander set over a bowl.
Squeeze cheese draining off the whey.
Microwave cohesion high for ONE minute. Pour off whey. Do this 3 times pulling and stretching to remove more of the whey.
The cheese should start to get glossy and firm. If you want to add salt or any spices to your cheese during the pulling process is the time to do this.
Makes approximately one pound of cheese.
Don’t throw all that good whey away. Whey is pure protein. Freeze it in ice cubes trays. When your making your smoothies use a cube. Use it in your homemade soups and baking. Substitute the whey for the water. You can use it in the garden. Cut the whey with half water and half whey or it will burn your plants. Don’t put it directly on the plants. I give it to my chickens to drink. Tons of ways to use whey. ENJOY!