Success, success, full success (name that movie)! So…turns out it was the milk. I decided to go all out and buy a ‘fancy’ 1/2 gallon of non-pasteurized milk from Whole Paycheck. I also decided to play it safe and add a bit of calcium chloride to my recipe just in case – although I think it probably wasn’t necessary based on the quality of my milk. Oh well – it was delish. So, here it is, using the recipe/video from the Austin Homebrew (split in 1/2):
- 1/2 gallon milk
- 1/4 tablet rennet (mixed in cold water)
- 1/4 teaspoon citric acid (mixed in cold water)
- 1/4 teaspoon sodium chloride (I used a bit less)
While heating the milk I added the sodium chloride and citric acid mixtures and stirred frequently. As soon as the mixture hit 88° I added in the rennet mixture. I could tell the difference immediately as the break was already starting to form. Instead of leaving it to sit, I continued to stir as the recipe called for until around 98 – 105°. Then I let it sit for around 20 minutes. At 20 minutes I drained the curd through a collander which was placed inside a pot with heated water (175°).
This is where I deviated from the Austin Homebrew method, since we do not own a microwave, and used Ricki’s online method. The hot water was used to ‘stretch’ the mozzarella so it could be kneaded and molded. After a couple of soaks and kneads, this is what it looked like:
And for the final product – the ball of glory (ahhhh – think celestial sounds coming from above with rays of light):