Itza Mozza!

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°).

About to stretch

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:

Loaf of Mozzarella

And for  the final product – the ball of glory (ahhhh – think celestial sounds coming from above with rays of light):


2 responses to “Itza Mozza!

  1. Micah!
    This looks like an amazing job on the Mozzarella? Have you continued to expirement and make some additional improvements? Well, I hope all is well in the cheesemaking arts!

    • Hey there Jon-O. Panhandle Cheese is coming along! I recently unwrapped one of my cheddars, it had a decent taste but had lost some moisture. I’m still experimenting with my ‘cheese cave’ (read wine refrigerator) to get the moisture right.

      I’ll hopefully be putting up some more posts this weekend about some of my new cheese!

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