Well I said that I would keep you posted on my cheese making adventure,
and here it is! It came out very very good eliminating the salt from the recipe. I don't know the drawbacks of eliminating the salt, other than I could'nt obtain the smooth shinny finish the instructions talked about. The cheese taste great, shredded fine for pizza, and you can see the photo above!
I am sure storage time is also shorter due to the no-salt recipe,
so keep it frozen!
Gotta get my pizza out of the oven so, I'll put the recipe up tomorrow!
MOZZARELLA CHEESE
IN ABOUT AN HOUR!
What You Need
If you want to order the kit, you can find it
here.
1 Gal - Whole Milk (The fresher you can get the better, watch the dates or try a local farmer for the best
Liquid Vegetable Rennet (this will be available in our store and other places on the net, May want to call around your neighborhood it should be available in tablet form somewhere. This contains no animal byproducts.
Citric Acid Is used to cause the curds to seperate from the whey (liquid).
Calcium Chloride (Not a Must) helps restore balance of calcium and protein in store bought milk. Many make cheese without it.
Mild Lipase Powder - (Again Not a Must) A natural flovoring extracted from dairy animals.
Distilled Water
Thermometer that is capable of measuring the temperature of the milk to 105 degrees.
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Before you make your cheese, I'll set up three little cups and prepare them for the cheese making process. Here is what you put in them...
Cup1 - 1/2t lipase powder in 1/4 cup distilled water
Cup2 - 1t calcium chloride in 1/4 cup distilled water
Cup3 - 1/2t of liquid rennet in 1/4 cup distilled water
Mozzarella Cheese Step 1
(First complete the three cup steps above) In a 6-8 quart steel panpour your milk and place over a low-medium heat. Sprinkle 2 teaspoons of citric acid over the top of the milk and stir in slowly. DO NOT HEAT TOO FAST, SLOWLY IS IMPORTANT. You will see the curds begin to seperate from the whey. |
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Mozzarella Cheese Step 2
Be checking the milks temperature as it warms. When the milk reaches 88º, stir in the dilluted calcium chloride, and the rennet and water mixture. Stir slowly to mix.
Continue to heat until the milk reaches 105º. At that temperature, turn off the heat and cover for 15 minutes. Do not remove the cover but try to retain the heat.
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Checking Temperature |
| Mozzarella Cheese Step 3
The curds will now be seperated from the whey. Remove them from the whey with a strong slotted spoon. Remove as much as you can get out of the pot. I spoon them into a colander with a bowl beneath to catch the whey. |
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| Mozzarella Cheese Step 4
Press off as much of the whey as possible through the colander into your bowl
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| Mozzarella Cheese Step 5
In a microwave safe bowl, microwave the curds on high for 1 minute. You will see more whey present in the bowl that was released by the microwave heat. Repeat step 4 removing the new whey and pressing out any more that you can release. Microwave a second time for one more minute. This time the cheese will be extremely HOT. You may want to use gloves and/or the slotted spoon to press of the rest of the whey.
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| Mozzarella Cheese Step 6
You want to make sure you have gotten the cheese hot enough to strectch it. I have seen picture of people stretching the cheese sometimes it is very loose and stretches by itself. It is easier if you heat it enough to achive that. When done stretching kneed the cheese and form a nice ball and you are done.
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Shred Some up for your Low-Sodium Pizza or Chili!
