1/11 Photos of Fresh Homemade Organic Raw Milk Mozzarella
2 hrs 20 mins
Use Non chlorinated water it will kill the enzymes. You can make a huge batch of the curd mass, cut it into single use (1 lb) portions and freeze it. When ready for more fresh Mozzarella, just place the frozen portion in the fridge to thaw overnight and the next day heat up the water for stretching and Ta da! Fresh organic Mozzarella. If you are making this organic and care about what you eat please don't microwave it. Microwave Ovens Destroy the Nutritional Value of Your Food. http://www.organicconsumers.org/articles/article_6463.cfm
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Units: US | Metric
- 1 1/2 teaspoons citric acid, powder
- 6 quarts raw grass fed organic whole milk
- 1/4 teaspoon liquid rennet
- 2 -3 tablespoons kosher salt
- 1Wash thoroughly all equipment in hot soapy water and rinse well. Dish washer is good using the sani rinse cycle.
- 2In a small glass bowl or measuring cup, dissolve citric acid powder in 1/4 cup lukewarm water, stirring with a stainless-steel spoon.
- 3In a large stainless steel pot, combine raw grass fed milk and dissolved citric acid, stirring to blend well with an up and down motion.
- 4Place pot over medium heat and warm milk mixture to 90ºF, stirring gently to prevent scorching. Remove from heat.
- 5Dilute rennet in 1/4 cup cool water. Add to milk and using up and down motion, draw rennet down into milk until well blended. Cover and let set for 45 minutes. Check for a clean break. It will look like a block of tofu. If the curd is still too fragile, cover and let set for another 15 minutes or until a clean break is achieved.
- 6Using a long-bladed knife cut curd into 1/2 inch cubes. Let stand for 5 minutes to firm up the curds.
- 7Place pot over low heat and slowly warm curds to 106ºF, stirring gently and continuously, adjusting the heat as necessary to make sure it takes 15 minutes to do so. As the curds warm try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
- 8Remove when temperature reaches 106. Stir for 5 more minutes of the heat.
- 9Let stand for 5 minutes.
- 10Meanwhile, in another pot, bring 2-4 quarts water to a low boil.
- 11Turn off the heat.
- 12Drain off whey through colander. Let drain for 15 minutes.
- 13Meanwhile place 2-3 tablespoons kosher salt into a cup of hot water to dissolve then add 1 quart of cool water.
- 14Set up three bowls one with the hot water, one with cool water and one with the brine mixture.
- 15Place 1/6 of the curd mass in bowl of the hot water just to cover.
- 16Wearing heat resistant gloves or using a long handled wooden spoon, work curds under the hot water (the cheese will become very soft), lightly stretching them. The curd will begin to stretch. Pulling the cheese and folding it back on itself and stretching again until it is smooth and shiny.
- 17Adding more hot water to the curds to to help the cheese stretch.
- 18The more you work the curd at this point the drier the Mozzarella will be.
- 19Use your hands to shape the cheese into the single ball or pinch off pieces for small bocconcini size cheeses.
- 20When the cheese turns smooth and shiny place the cheese in a bowl of cool water not cold water for 5 minutes.
- 21Then add to the brine for a couple minutes.
- 22Remove and drain on paper towel. Use immediately or wrap and refrigerate.
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Nutritional Facts for Fresh Homemade Organic Raw Milk Mozzarella
Serving Size: 1 (6042 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2381.4
- Calories from Fat 1141
- Total Fat 126.8 g
- Saturated Fat 72.8 g
- Cholesterol 390.4 mg
- Sodium 10980.6 mg
- Total Carbohydrate 187.3 g
- Dietary Fiber 0.0 g
- Sugars 197.1 g
- Protein 122.9 g
The following items or measurements are not included: