Ever since I got my Urban Cheesecraft mozzarella and ricotta cheese making kit, I’ve had a hard time going back to store bought fresh mozzarella. I’m sure it’ll be the same once I give the ricotta recipe a try. For the price of a ball of fresh mozzarella, you can buy a gallon of whole milk and make the cheese on your own with the addition of citric acid, rennet and a little patience. In the end, the wait is worth it. You get two batches of cheese from one gallon of milk. The cheese is beyond creamy and you’ll take complete satisfaction in knowing you’ve made it yourself. I’ve made about six balls of fresh mozzarella since getting this kit and decided to share how easy it is to make fresh mozzarella with you. I even added fresh herbs from the garden to this last batch!
(recipe from Urban Cheesecraft)
– 1 gallon milk
– 1 1/2 tsp. citric acid
– 1/4 rennet tablet (store the rest of your rennet tablets in the freezer)
– 1-2 tsp. salt, optional
– dried or fresh herbs, optional
You’ll also need a large pot, slotted spoon, thermometer and microwaveable bowl.
Dissolve rennet into 1 cup of cool water (chlorine-free). Mix citric acid into 1 cup of cool water (chlorine-free) until dissolved completely. Pour your gallon of milk into your pot. Add citric acid and stir. Heat on low to medium heat and stir occasionally.
Scoop curds out with a slotted spoon and place into a microwaveable bowl. Drain off excess whey. Heat curds in microwave for 1 minute. With a spoon (or carefully with your hands, as I did), fold your curds over to evenly distribute heat. Drain off whey again. Microwave for 30 seconds. Drain and knead curds. Begin to stretch if the curds look a little melted. If they don’t stretch properly, continue to heat at 30 seconds in microwave.