Rickis 30 Minute Mozzarella Magic Homemade Recipes

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30 MINUTE MOZZARELLA RECIPE



30 Minute Mozzarella Recipe image

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.

Provided by Ricki Carroll

Yield 1 Pound

Number Of Ingredients 0

Steps:

  • Choosing the Right Milk Make sure the milk you use is not ultra pasteurized. You can use homogenized or non-homogenized milk. Farm fresh milk is a great option if you can find it locally. Low fat milk will work, but the cheese will be drier and less flavorful. Prepare Work Area Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces. Prepare Rennet Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later. Mix Citric Acid & Milk Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot. Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later. Heat Milk Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp. Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F. Add Rennet At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop. Cover the pot and leave undisturbed for 5 minutes. Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes. Cut & Cook Curd Cut the curds into a 1" checkerboard pattern. Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step). Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese) Transfer & Drain Curd With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so). Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock. Heat Curd & Remove Whey If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute. If desired, add 1 tsp of salt to the curds for added flavor. You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point). Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go. Note: If you prefer to not use a microwave here is a recipe using a water bath where the curds are heated in hot water Knead & Stretch Curd Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella We hope you have as much fun with this as we do. Eat & Enjoy Now knead your cheese back into a big ball until it is smooth and shiny Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

RICKI CARROLL'S 30-MINUTE MOZZARELLA - HOMEMADE



Ricki Carroll's 30-Minute Mozzarella - Homemade image

Read the description and recipe in its entirety before attempting. From motherearthliving.com We have a dairy farm a few miles from us so I'll make mine using raw milk. Elisa72 has one posted also, Recipe #157435 This one is a little different (amount of citric acid use) Mine tells how to do the non-microwave method. I thought you could get tips from both our recipes. Here it goes .... If you've never tried to make cheese, you'll probably be surprised to learn that making many kinds of cheese is no more difficult or time-consuming than baking a pie. Luckily, one of the most popular cheeses - mozzarella - is one such supereasy cheese. The following recipe comes from Home Cheese Making by Ricki Carroll. She has taught thousands of people how to make cheese, and her devotees refer to Carroll as "The Cheese Queen." You can order the special ingredients for mozzarella from her company, New England Cheesemaking Supply, or you may be able to find them in your local natural foods store. Simple Cheesemaking Equipment All you need to begin making cheese at home is a stainless steel pot, a dairy thermometer, measuring spoons and some cheesecloth. You can find these supplies practically anywhere that sells kitchen equipment, but you can also order them - and other equipment for more ambitious cheesemaking adventures - from New England Cheesemaking Supply. The cheesecloth they sell is of extremely high quality, and can be washed and used over and over again. They also offer a kit with all the supplies necessary to make mozzarella and ricotta cheese many times. About the Milk Historically, mozzarella has been made from whole sheep's milk, water buffalo milk and cow's milk (pretty much in that order). It's great if you can find fresh cow's milk from a nearby farm, but store-bought milk will work, too. Skim milk also works, but you'll get less cheese as a result. Just be sure to avoid any packages that say "ultra-pasteurized" or "UHP." Ultra-high-temperature pasteurization exists solely to allow milk to be shipped over long distances without spoiling. The protein in milk, the compound responsible for curdling ability, is destroyed by excessive heat. Ultra-pasteurized milk can sit around for many weeks without spoiling, but it can't make cheese. NOW TO PASTEURIZE: If you have access to fresh, raw milk, and want to pasteurize it, simply heat it to 145 degrees Fahrenheit in a stainless steel pot (a double boiler is even better). Hold the temperature at 145 for exactly 30 minutes, then chill the pot in a sink filled with ice water until the temperature of the milk dips to 40 degrees. Then refrigerate it.

Provided by Charlotte J

Categories     < 60 Mins

Time 1h

Yield 3/4 pound cheese

Number Of Ingredients 5

1 1/2 teaspoons citric acid, dissolved in 1/4 cup cool water
1 gallon raw whole milk or 1 gallon pasteurized whole milk
1/4 teaspoon liquid rennet, unchlorinated water or 1/4 rennet tablet, diluted in 1/4 cup cool unchlorinated water
1 teaspoon cheese salt (coarse, noniodized flake salt similar to pickling salt, do not use iodized salt)
1/4 cup cheese salt, added to whey if using the non-Microwave method

Steps:

  • Remember if you are using fresh, raw milk, you have to pasteurize it first (found above in the 'Description').
  • Slowly heat the milk in a stainless steel pot to 55 degrees. While stirring, add the citric acid solution to the milk and mix thoroughly.
  • Heat the milk to 88 degrees over medium-low heat. The milk will begin to curdle. (A NOTE that I found -- The bit about milk not curdling at 88F is wrong, since it curdles just fine at 68-72F for chevre, and 88F is a standard setting temp for cheddar cheese. When I make cheese from my raw farm milk this is where I set it to coagulate. I may raise the temp a bit due to high buttterfat or other seasonal changes to get the whey out but not by much. However, if you are using store-bought milk, we do find that it needs to be heated a bit higher for coagulation (93-97F) after setting, and then a bit more after that to release the whey.).
  • Gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Then let the milk sit still while heating it to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should be pulling away from the sides of the pot. Turn off the heat.
  • The curds will look like thick yogurt and have a bit of shine to them, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible.
  • Microwave the curds on high for 1 minute. (Without a Microwave follows below.).
  • Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd). You may want to don rubber gloves at this point, as the cheese will be extremely hot to the touch.
  • Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.
  • Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it's done. If the curds break instead of stretch, they are too cool and need to be reheated.
  • When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh, it can be stored in the refrigerator at this point.
  • Note: If you are using store-bought milk, and your curds turn into the consistency of ricotta cheese and will not come together, switch brands of milk. It may have been heated at the factory at too high a temperature.
  • *How to Make Quick Mozzarella Cheese Without a Microwave*.
  • Follow the recipe for 30-minute Mozzarella until Step 5.
  • When you get to Step 5, reserve the whey. Then put on heavy rubber gloves.
  • Heat the reserved whey to at least 175 degrees Fahrenheit.
  • Add 1/4 cup of cheese salt to the whey.
  • Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds.
  • Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. When it stretches like taffy, it's done.
  • Roll the cheese into small balls, and serve warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly. This will produce a consistent, smooth texture throughout.
  • If you have any cheese leftover (highly unlikely!), cover and store in the refrigerator.

Nutrition Facts : Calories 3123.2, Fat 169.2, SaturatedFat 97.1, Cholesterol 520.5, Sodium 42907.2, Carbohydrate 235.3, Sugar 273.8, Protein 167.6

RICKI'S 30 MINUTE MOZZARELLA MAGIC ( HOMEMADE )



Ricki's 30 Minute Mozzarella Magic ( Homemade ) image

This recipe makes wonderful FRESH mozzarella! Cheesemaking is a little tricky, so this certainly isn't foolproof (my first attempt at mozzarella had great flavor but bad texture) but the results are well worth the effort, if not the first time, then the second or third...This recipe is from the New England Cheesemaking Supply Co. (http://www.cheesemaking.com) Their site has recipes, instructions, ingredients and equipment - pretty much everything you need to make cheese - as well as a photo tutorial of the mozzarella-making process.

Provided by Elisa72

Categories     < 60 Mins

Time 40m

Yield 12 ounces (about), 1 serving(s)

Number Of Ingredients 5

1 gallon milk (see notes below)
1/4 rennet, tablet or 1/4 teaspoon liquid rennet
1/4 cup cool un-chlorinated water (most bottled water is un-chlorinated)
2 teaspoons citric acid
1 teaspoon salt

Steps:

  • The Milk: Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine. --Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful.
  • You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.--A stainless steel or strong plastic slotted spoon.--A two quart microwave safe mixing bowl--measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F.
  • Prepare your work area: Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.
  • Process: Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool un-chlorinated water and set aside to use later.
  • Heat the milk to 90F and add 1.5-2 teaspoons of citric acid. This will bring the milk to the proper acidity to stretch well later.
  • As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature.
  • When at 90F add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds -- then stop.
  • Now turn the heat off (it may continue to rise as high as 105F or so).
  • Let the milk remain quiet for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd.
  • Cut the curds into a 1" checkerboard pattern and then scoop with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).
  • You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta.
  • Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before.
  • Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
  • Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go.
  • Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.
  • At this point the cheese should be soft and pliable enough to stretch like taffy.
  • It is ready to eat when it cools.
  • Form it into a ball and drop into ice water to cool and refrigerate.
  • When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.

Nutrition Facts : Calories 2498.6, Fat 142.9, SaturatedFat 88.9, Cholesterol 546.6, Sodium 4239.6, Carbohydrate 181.5, Protein 128.1

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