A family of six and their fearless journey through life, love and the pursuit of all things yummy

Molto Mozzarella May 3, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 6:35 pm
Tags: , , , , ,

Okay, mozzarella is a ball of heaven, and it’s so much easier to make than you’d ever believe. Follow this recipe, and you’ll be golden! This makes one nice big ball of cheese. BTW, this recipe comes from LOVE THOSE FOLKS!

Half gallon whole milk (definitely use whole…creamier cheese)

3/4 tsp. citric acid dissolved in 1/2 c. purified water

1/8 tablet of rennet dissolved in 1/8 c. purified water


Put milk into a stainless steel pot and add the citric acid/water mixture. Stir well and put milk on medium-high heat. Heat milk to 90 degrees. Use a thermometer! Take off the stove.

Add the rennet/water mixture into the milk. DON’T STIR! Use a plastic or wooden spoon and “chop” at the milk in an up and down motion for about 30 second. Cover with a lid and let sit for 5 minutes. This is will allow the milk to coagulate and form a good curd.

After 5 minutes, take the lid off and put your finger in the curd. If it has a custard-like consistency, it’s ready. If not, let it sit for a few more minutes.

Take a long, sharp knife and at an angle, cut into the curd all the way to the bottom of the pot. Turn the pot and cut the curd in the opposite direction so you have about 1/2 inch cubes. Put the pot back on the stove and heat it gently to 105 degrees, stirring VERY gently.

Remove the pot from the heat and stir the curd gently for another 3-5 minutes. Longer stir means firmer cheese!

Using a slotted spoon, scoop the curd into a microwavalbe bowl. Using your hand, drain off as much whey (yellow-ish liquid) as you can, but don’t press too firmly.

Put your bowl with curd into a microwave for 45 seconds. Drain off any excess whey and with a wooden or plastic spoon, get the curd into a ball. Add about 1/2 tsp. salt.

Put bowl into micro again and nuke for 30 seconds. The curd will be HOT, so using your plastic spoon and start STRETCHING your cheese! Scoop it onto your spoon and let is stretch its way back into the bowl. Do this for about 1-2 minutes. If it becomes too firm, nuke again for about 15-20 seconds and keep stretching. REMEMBER: longer stretching = firmer cheese.

Form the cheese into a log or ball, pinching it closed underneath. Put cheese into an ice bath for about 20 minutes to firm up and – voila! You have cheese!!!!!


7 Responses to “Molto Mozzarella”

  1. We use a lot of cheese around here, I really need to get around to making it myself. Is there a method if you don’t want to use the microwave? And I assume I can use raw unpasteurized, un-homogenized milk?

    • Brandi Says:

      instead of the micro, just keep your whey in the pot you used and heat it up to about 135 degrees. drop your drained curds (yes, drain them first) and start lifting them and pulling. keep the whey and you can cook it down to ricotta cheese!

  2. I’ve always wanted to try making cheese, but never spent any time looking it up. I think I’ll have to get some supplies together.

    • Brandi Says:

      It’s so easy, it’s silly! I would recommend getting a starter kit from They’re amazing. Thanks for following and look for a post on me growing my own wine grapes….makin’ my own bootleg hooch! What fun, eh?

      • What kind of grapes are you thinking of growing? That sounds like it could be a good time, going step by step right from planting all the way to drinking.
        Unfortunately I don’t think my local climate is well suited for grape growing.

      • Brandi Says:

        I found a nursery that specializes in grapes for my climate. You may want to find out what zone you’re in and talk to a local nursery about it. My grapes are noiret, and marquette. They’re both hearty vines and can withstand winters that drop to -37 degrees F! You may want to look into it!

      • Well it’s good to know there are vines that will withstand all but the harshest of Winnipeg winters. Growing my own grapes might be an activity for the future though. Work will have me traveling again soon, so hobbies will be put on hold for the time being.
        Cheesemaking however, I will still look into. I can set aside 30 minutes to make some mozza!

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