Homemade Mozerella Cheese tutorial!

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6:00 AM
 Little Miss Muffet,
Sat on her Tuffet
Eating her curds and whey...
along came a spider
and sat down beside her
and frightened Miss Muffet away.
This is totally what I think of when I make cheese!
So cute!

Here's how to do it!

1 gallon Milk ( I use 2%)
1 1/2 tsp. Citric Acid, mixed in 1/4 cup water
1 1/2 tsp. Sea salt

Thermometer (I use a candy making one)

In large pot pour 1 gallon of milk on medium heat.
 Heat to 55* Farenheit
Stir continually
Then pour in citric acid mixture and keep heating.
Stir slowly and continually.

At 88* F add the Rennet 
It will start to thicken and curdle.

At this point you want the curds to stick together.
At 95 to 100* turn off heat.
You will see a separation from curds and whey.
You'll need some gloves and a microwave safe dish.
Spoon out the curds and let them sit for 5 minutes.
Drain off excess whey.

Then microwave for 1 minute.
Use gloves to fold curds over themselves twice.
drain whey...

Repeat...microwaving for 30 seconds now.
Repeat until when stretched it does not tear.

The more you heat and fold, the more string like it will become.
(I generally do it about 4 times)

Then twist it around and set on a plate!
Eat it warm...it cools off quickly and feels like string cheese!
We love it!
  You will have about 1 pound of cheese, 
although I haven't actually weighed it...
And then you have nearly a gallon of whey leftover!
 It has a sour buttermilk type flavor,
but is perfect in recipes like pancakes, waffles, crepes and rolls...
Omit the water or milk and use the same amount of whey instead!
No complaints here!  :)



mevl said…
you didn't mention when to add in the salt. can you please let me know what step to put in the salt?