We made cheese, the recipe is listed here with step by step photos, but you can also view the simple and printable recipe here. I wanted to make a post like this for you because it can be a little confusing what everything should look like with your curds and whey to make cheese and I wanted to make it simple for you so that you can enjoy making your own cheese right away!
I bought my cheese making supplies from New England Cheese Making Company,www.cheesemaking.com.
- 1 gallon pot with tight fitting lid (stainless steel or non-aluminum or non-cast iron)
- slotted spoon
- microwave safe glass bowl
- kitchen timer
- 2 large bowls
When you’re done making your cheese place it in a ziploc bag or wrap in plastic wrap and store in your fridge for 2-3 weeks.
- 1 gallon whole milk (**Not ultra-pasteurized**)
- 1 1/4 cups cool water, divided
- 1 1/2 tsp citric acid
- 1/4 rennet tablet
- 1 1/2 tsp cheese salt
- Large bowl of ice water
Measure and prepare all of your ingredients before you start anything. This will make it super easy for you in the end.
Divide water into two parts: 1 cup 1/4 cup
Dissolve the rennet tablet into 1/4 cup of cool water. Set aside.
Mix citric acid into 1 cup cool water and stir until dissolved. Pour into pot.
Pour entire gallon of milk into pot.
Heat the milk, while stirring constantly to 90 degrees Fahrenheit.
Bring milk up to 90 degrees Fahrenheit.
Remove from heat and slowly add rennet solution. Fold in rennet solution.
Cover and let stand for 5 minutes. After 5 minutes, check to see if the curd and whey have separated. If there is a clear separation, move on to next step. If not, let it sit for another 2-3 minutes.
Use your large slotted spoon, and cut down the curd. (Basically your making the curd into smaller pieces)
Cut down the curd.
Return pot to heat and bring it up to 105 degrees Fahrenheit while slowly stirring.
Once your curds reach 105 degrees, take the pot off of the heat and slowly stir for another 3-5 minutes. If you like your cheese a little stringier or softer, stir closer to 3 minutes. The more you stir, the firmer your cheese will be!
Separated curd from whey.
Pour off whey and ladle your curds into your glass bowl. Squeeze curds a little bit, but not too much to press out the whey.
Keep your whey – you can make ricotta cheese!
Microwave for 1 minute.
Remove the bowl (careful, its hot), and drain off the whey. Fold curds into one piece and add cheese salt.
Add cheese salt.
Microwave for 30 seconds.
Curds folded into one piece.
Drain off the last of the whey, and check the temperature of cheese. It should be between 134 – 140 degrees Fahrenheit to stretch properly.
134-140 degrees Fahrenheit.
Stretch the cheese between your hands like taffy until it is shiny and smooth. The more you stretch it, the firmer it will be.
Stretch cheese like taffy.
Stretching the cheese.
Form into a big ball, a braid, or into little balls (bocconcini) and place in a big bowl of cold water. Let sit for 5 minutes.
Fold into a ball.
Place in cold water.
Transfer to ice water. Let sit 15 minutes.
A La Mozzarella Cheese`
Remember to keep that whey for making your own ricotta cheese!
I like mine straight up, maybe with a sprinkle of crushed black pepper. I even like it with fresh tomatoes, basil and a drizzle of olive oil! How do you serve your mozzarella?