The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!"
Homemade Mozzarella Cheese
1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
1 tsp. citric acid*
1/4 rennet tablet*
2 tsp. cheese salt*
A big pot
Thermometer
Slotted spoon
(please ignore the mess in the background, we still haven't finished putting things back together after our wall project)
Place milk in large pot with thermometer.
Sprinkle 1 tsp. citric acid over milk and stir.
Turn heat on med-low and heat milk to 90 degrees, stirring occasionally.
While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water.
When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
Remove thermometer and let milk sit undisturbed for 8-10 minutes.
Milk should be like a thick gelatin. Cut the curd into a grid pattern.
Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.
Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more.
Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.
After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy. The cheese will be really hot, so it helps to wear gloves to work with the cheese.
Pull and stretch cheese until it is shiny and smooth.
Now the fun part, deciding how to use your homemade cheese!
* Citric acid, rennet and cheese salt can often be found at local beer and wine supply stores or in some specialty grocery stores. If you cannot find it locally, you can order it online from New England Cheese Supply.
The first couple of times I made my own cheese I was sure I was doing it wrong, but I am always amazed that at some point it all seems to come together and I have cheese, so don't get discouraged. I discovered the brand of milk I used can really make a difference in the finished product, so if the first batch doesn't work out, try a different brand.
I will be sharing some recipes next week that highlight your homemade cheese.
767 comments:
«Oldest ‹Older 401 – 600 of 767 Newer› Newest»I am really excited to try this! I don't care if it's not authentic mozarella, which I have had and is wonderful but my friend made your version and it was awesome as well! Very easy instructions to follow! Thanks so much for your recipe! Keep posting and I'll be sure to keep visiting!
How long does this keep for?
Would it be possible to make this from reconstituted powdered milk? We will soon live in an area where milk is not readily available.
What kind of vinegar? Just regular white vinegar? That's a great idea. :)
so--will "regular" pasteurized work---I live in a small town that has very limited grocery selection. Would it say "ultra-pasteurized" on the label?
Gonna try this this weekend!
Wow! I am so surprised by all of the misinformed mircorwave comments. I can't wait to try this out! (Using my handy dandy microwave, of course) ;)
What about lactose free milk? Since the author stressed not using ultra pasteurized I wonder whether the lactose removing process would leave the milk in a similar state as ultra pasteurized.
how long does the citric acid and rennet last since thats a 15dollar investment
Hi, has anyone tried this with goats milk?
I don't know. This recipe didn't work at all for me. I only got a 9 oz. log of cheese. I microwaved it until it was taffy consistency then tried pulling it until smooth, but it never became shiny and smooth just stringy. I made the "log" and it kind of fell apart since everything was too stringy. I tried microwaving again to shape it and that didn't help at all. I used whole milk that wasn't overly processed (picked it up at the health food store recommended by local for cheesemaking). I don't know what went wrong, but I might try a different recipe next time. This just didn't seem to work.
For those concerned about the microwave or just looking for a more traditional way to make Mozzarella... it's very easily done on the stove.
First make the cheese curd. While you are working on that put 1 gallon of water and 4-5 oz by weight of salt into the water. Heat it up to about 145-155 degrees Fahrenheit.
Add the cubed up cheese curd into the water and stir. Continue stirring every few minutes using a wooden spoon. The curds will begin to melt and get stringy. As all the curds melt and start to get stringy and clump together.Pull out and put into a cool water bath. Room temp water usually works fine. Start to knead and stretch the cheese folding it over itself. It will begin to firm up and form. If it gets too tough you can dip it back in the hot water to soften it a little. Make sure not to over knead it because it will become tough and rubbery.
Once you get the desired shape and consistency.. cut and serve or store submerged in cool water in the fridge.
Its best eaten right after its made and still a bit warm! :)
Best of luck to anyone who tries this.
Kwik Trip is the most amazing place. Love those shake machines!
Can't wait to make this recipe! A lot of the comments were very helpful, some were just a joke. I don't need to read 10 different comments from the same person about how this is not real mozzarella. If you don't like the recipe, close the page and move on.
Gave it my best shot, but just didn't work at all! I hardly got any curds after I heated the milk. I used whole milk from safeway. Anyone know where I went wrong? I only got maybe 1/2 cup of curds out of it....
hey!
could u please tell me what degresse u r using (Celsius or Fahrenheit) .."Turn heat on med-low and heat milk to 90 degrees, stirring occasionally..."
thank you
Wow...I'm glad people in this world have time to argue over a CHEESE RECIPE! Get a hobby or something, geez!
Has anyone tried this with non-fat milk?
This looks like an awesome project to try! If i go through with it, I might get few family members or friends involved to make it more fun. Thanks for sharing!
What is a junket tablet and where in a grocery store would I find it thank you
I don.t find offense in anything you have said. I think it is all just that you are taking things more literal than we Americans tend to be.
You are asking everyone to understand te intention behind your comment. I think on the flip side if you look at the intention behind this post it was just for people to be able to have the experience of making their own cheese at home and save allot of money in the process. The name of the cheese really isn't relevant. It is not the point of the post and for everyone to argue over such technicalities is kind of crazy. I for one am thankful that you have come to America. I enjoy the diversity and am glad for the knowledge you bring with you of how to make a proper mozarella cheese. It is people like you who give our country such great dining experiences and make it such a wonderful melting pot. So for the comments of bashing you for being here and not doing it the "american way" I am glad you didn't and please know not all Americans feel that way.
I think everyone needs to lighten up.
It is cheese for crying out loud!
where do you get the tablets, cheese salt, and citric acid?
This recipe did not work at all for me....
You are dead on the money. Is not the microwave people! It's the little plastic containers that are releasing toxins into your food! Helloooo!
I'm so excited to try this recipe!!!
Yes well said.
Where can you buy rennet tablets and citric acid?
90 degrees Fahrenheit or Celsius?
I did this with Fahrenheit to keep the bacteria alive... although that may mean I will have food poisoning tomorrow morning.
I substituted citric acid for lemon juice. It took a long time for the milk to curdle.
Eventually what I came out with was like a cross between cottage cheese and mozzerella.
Dingbatdinah care to share some of your recipes? I would love to try some. I have never tried to make cheese yogurt or sour cream from scratch but would totally LOVE to! eyegotgod at yahoo.com
How long does this stay fresh in the fridge??
Haha, yeah. Some people just need to shut up and eat some cheese.
this is a great project with kids keeping them busy, thank you
Wow! Came from Pinterest because, hey, who doesn't love a pound fresh moz for a the price of a gallon of milk? Stayed through the whole train wreck of condescending comments, reverse attacks and PETA protests...I couldn't stop reading in disbelief. C'mon people, live up to the meaning of this great post! Quit fussing and go make cheese.
Side note, may have to make that my new tagline. Quit fussing and go make cheese! LOL
I choose not to use a microwave as well and I have to say that we do eat much healthier since we gave it up. Plus, I like to get really creative and make things that can be used for leftovers without needing to be reheated. Thanks for giving me another argument against microwaves outside of the molecular structure being changed in an unhealthy way (which coincidentally I believe... there is enough evidence out there to support it that I say why risk it?)
Actually, every doctor, pediatrician, and breast milk pump will warn you that microwaving breast milk changes the milk and destroys much of the delicate nutrients. I guess I'd conclude that cow milk and other foods may not be so different. Besides, these people didn't tell you to throw out your microwave. They just wanted to make cheese without one. Please don't attack someone for living their own life. I really hope that you can see that thhee people are not meaning you any offense and neither am I. We are just a bunch of people who want to make cheese. I am sorry if your friends are on your case about having a microwave, but these people were not telling anybody not to have one, they usst said they personnaly don't. We don't either but that's because ours broke and we learned to make much tastier things with leftovers instead of reheating things.
You also lose (not loose) nutrients by cooking food by ANY other method. Stove top, open fire, etc. Look it up. Microwaves are not bad. Check your sources. Blogs are NOT good sources of information. Verified publications and medical journals are.
I'm glad I have better things to do than to argue about cheese :p
Would it work with lactose free milk? Every single one of us are lactose-intolerant.
Well this post was from Jan of 2011 so that might have something to do with the cost. Milk in Oklahoma right now is $3.28/gal. It might not be cheaper to make, but it's probably way better for you than store bought over processed far from fresh mozz.
Thank you for this post. I recognize that it may not be authentic mozzarella from Italy, but I am very excited to try it! And thank you for taking your time to take pictures and make a step by step tutorial for all of us who don't know how to do it so we can one day be as crafty and amazing as you are... because you are quite amazing after looking at your blog! :)
Will this work with Low fat or non fat milk?
What is cheese salt? And where might it be found??
I seriously had no idea I could make cheese in my own kitchen! Thanks so much for the post! Can't wait to try it!
After the 8-10 mins leaving it undisturbed it's the same milky consistency and I followed the directions to a T. So I'm repeating the heating and sitting step because I don't know what else to do. Has this ever happened to you?
Where can you get raw milk in the US ?!?! I have looked and looked...I was raised on a farm and raised on raw milk and I can't find it ANYWHERE !
ROTFLMBO !!!!!
You make it look so easy! I can't wait to make my own. I just hope I can find the tablets here in Canada :). Thanks for sharing.
of course heating changes the structure of food ~ any food that goes from one state to another during the heating or "cooking" process has been structurally changed. Basic middle school science ~ heck, basic elementary science :) just sayin'
(I was specifically referring to something, such as an egg, that morphs from a liquid to a solid during heating/cooking... not simply microwaving cooking in general. Just to clarify my personal comment :)
Thank you for this recipe! I thought for sure I was doing it wrong at first but was shocked when it all came together! It tastes amazing!
Do you know if the cheese salt actually aids the process of the cheese being made or if it's just for taste? I have to almost eliminate sodium for health reasons (and lots of cheese is high in sodium) and would love to try this if it would work with no or at least much less of the salt. Thanks for sharing the recipe.
Can't wait to try this with my family! We can get milk here at Aldi for $1.69 a gallon.
I love it!!! Thanks so much!!
Very cool! I found this on Pinterest, and can't wait to try it out!
thank you for that last paragraph, i tried to follow the directions exactly, and i did end up with cheese at the end of the day. it seemed to have curdled the milk when i added the citric acid at the beginning, and i think that set things back a bit, because it took a full 8 hours to set up. i was using whole raw milk, too. so maybe that makes a difference. i also think i took out too much whey, my cheese is VERY hard. but it is delicious. :)
Omg want some cheese that whine... Its cheese. She was nice enough to share, relax. Here in America, we don't go milk a buffalo in the morning. And if its a big deal, you probably shouldn't be on pintrest
I don't care if this isn't real mozarella it looks awesome and delicious I would make this as soon as I can :) thanks for sharing !!!
hey i am with you!!!! so ...where can i find the recipes for the yogurt, sour cream and other things...i love doing this with my 4 and 5 year old!!!!!
Just a silly question......so Buffalo are from Italy???.........NOT!!! How funny!
I don't know much about the claims against microwaves but...I can tell you that hospitals in Germany were using the microwave to warm blood before a transfusion instead of their traditional methods and the patients were dying. For a short time they outlawed microwaves. If it kills the enzymes in your blood then it does the same to your food. Just some food for thought. I still use mine but I've tried to cut back. :)
I just made this today using fresh raw milk. It turned out, but was so small! I would guess it was only 10-12 ounces. The picture looked a lot bigger. Wondering if I should try whole milk from the store next time in hopes for a bigger yield... anyone have the same problem?
How do you store? How long does it last? Thanks!
What type of rennet do you recommend: Animal, Vegetable, or Microbial??
I am really curious about this because mozz is not always available where we live. Can anytell advise me how long this can be kept in the fridge, and whether it's best to wrap it in plastic wrap, store it in a glass container, or keep it in a jar of salted water? Thanks for sharing!
What brands do you like?
Hi, love this but hubby is on sodium restricted diet ... do you know if cheese salt is mandatory for this recipe?
you could try: http://www.danlac.com/ingredient/rennet-tablet-microbial-20-tablets in canada... When i called them they shipped my rennet for $3.
same thing... try adding another tsp of citic acid next time... that helped me!
I must not be doing it right. I followed directions exactly but when it came time to put it in the microwave after the salt for 35-40 seconds, it seemed to go down hill from there. I had to keep putting it back in the microwave until it got really stretchy,(4 rounds of 35-40 seconds) and it still didn't seem right. It never got that smooth finish. any suggestions, I really want to try it again.
It's the quick heating that's denaturing proteins in the blood. But I wouldn't blame it on the microwave. You can get the same problem if you warm the blood by sitting it in water that is too hot.
This was very cool. To bad about the bad posts. Some people don't have anything better to do than create situations. Thanks for taking the time to teach us how to make mozzarella or cheese....I'll definitely try it
Very cool will definitely try this
Very cool will definitely try this
what if you don't own/use microwaves?
Tried your recipe today and it came out perfect! Thanks for sharing!
It seems possible to also add dry seasonings (I love garlic and basil) to the cheese just for "something different".
You know why they tell you not to stick a hamster in the microwave, right? THAT is why heating blood in a microwave was killing people, because it's killing the blood cells!
I have been letting the mixture sit for over an hour and it has not developed a thick consistency at all. Any thoughts?
what kind of rennet did you use?
That would take longer than 30min...BUT lol
Share the recipes? I would love to make my own yogurt. That would be awesome.
I think a way to do it without a microwave would be to lightly boil a pot of water and set a bowl over it, to heat and bind the cheese. Like how to melt chocolate.
Can this be made with skim milk for a lighter version??
What brand of milk do you use? I have tried this several times with different brands of milk and have not had success. I also use liquid rennet. I get the curds like you show and cut them, but when I take it out of the pan they just dissolve into granules and never come together.
Just my experience: I use whole milk as well, any store brand, but I let it sit much longer than the 10 minutes suggested here. I kind of blended 2 different recipes together. I let it sit for 45 minutes or so, and it'll curdle much better. I always reach that point as well after I take all the curds out and it looks like soupy ricotta and I think I ruined everything and should throw it all away. That's when you should microwave it- it'll start to melt and stick together and you can pour off the whey.
Agreed. I have never posted a comment like this but was taken aback at the turn this pin took. An amazing idea I am making this week; I am so excited to make this with my girls. Many people will never have the privilege to visit Italy or even see a buffalo for that matter....that being said, thank you for the post, I can't wait to make this cheese in my own kitchen.
Agreed. I have never posted a comment like this but was taken aback at the turn this pin took. An amazing idea I am making this week; I am so excited to make this with my girls. Many people will never have the privilege to visit Italy or even see a buffalo for that matter....that being said, thank you for the post, I can't wait to make this cheese in my own kitchen.
I just tried this...something must have gone wrong. Mine looked just like the pictures right up until the stage of microwaving it to make it stretchy like taffy. Now I just have something that looks like a spreadable cheese. Don't think I will be able to shape it into a log. Any thoughts on what I did wrong?
Can you use whole milk to make the cheese?
What does one do in the absence of a microwave?
Is there any way to make this without a microwave?
thanks. I don't own a microwave. I was wondering how I could do it without. :)
I followed these directions EXACTLY and after waiting the 8-10 minutes, all I have is a huge pot of very slightly curdled milk. There are just small curds resting on the top of the milk and it didn't get any thicker like you described it would. Any advice??
In the box of rennet that I bought, there are different instructions for this. It says to heat milk to 88 degrees and THEN add the citric acid and rennet, then to wait 2 hours. I feel like I've wasted a gallon of milk and much of my time. I wonder if these directions will work better.
For those of you having trouble finding the cheese salt, (I couldn't find it anywhere and did not want to order online.) after some research, cheese salt is defined simply by "non-iodized, flaky salt." I went to a whole foods store nearby and found Sea Salt Flakes with no preservatives. I also found the rennet tables here for $1.57 for 6 tablets. ***This company's sister store had the same rennet for $8!! SHOP AROUND!*** The citric acid was with all of the pectin and canning supplies at my grocery store.
if you have any advice for me, I'd love to hear it. Is there a way for me to fix this huge pot of "not cheese" that I'm stuck with?
Thanks!
Thank you for the share. It was a fun thing to experiment with. As an American who has spent time in Italy.. I would like to say:
Everyone grow up. This is cheese out of a microwave. It's a fun do it yourself kinda thing.. like making your laundry detergent from scratch. Doesn't claim to be authentic mozzarella.. and have you tasted what they sell in most American grocery stores. Mozzarella here tastes like nothing more than solidified milk. It's obviously not high grade cheese. So everyone stop your name calling and chill out! At first I was entertained by this posting of DIY cheese but after reading a lot of "helpful comments" I have a migraine. Life is too short! Obviously.. if we're gonna argue about microwave cheese we all need to get out more.
Go tell knock knock jokes. Hug your kids. Go volunteer somewhere. Make some DIY laundry detergent. But stop spreading the cheese hate already. Lol!
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I have learned to make soft cheeses from a great instructor, and I have to admit that homemade cheese is the best!!! And it is easy...give it a try
This looks awesome and I can't wait to give it a try. I did order supplies through the link you posted. The comments are baffling on your blog, but the content is nice. :)
Thanks so much for a easy to follow recipe. With such abig family mine is sure to enjoy this!
One other cool thing is that you can use the whey that you strained off to make Ricotta cheese.
That's awesome! Thank you for all the step by steps with photos! My kiddos LOVE mozzarella with fresh tomatoes and basil - olive oil and balsamic vinegar! We will be making this for sure!
Wow. . . What a long dragged out explaination of "mozzarella". I read through most of them. (I couldn't stop myself) and to be honest I did find the opinions interesting and helpful. I will be taking all of the suggestions in and am looking forward to trying to make it myself. I am a little disappointed that I'm missing out on "true" taste of italy.
I tried the recipe. My milk didn't curd as much as it should have. Do you know what could of went wrong. I followed the directions with heating to 90 degrees and ect. Please help!
I wonder if cheeseman ever milked a buffalo haha
Not sure where the blogger is from but that's the price in ohio Sometimes even under $2 on a good sale.
What a fantastic homemade gift!!!! Also, my daughter is allergic to cow milk. So, like you said, I can use goat milk!!! Thank you!!! This is great!!!
I would follow the same methods and times as if you bought fresh mozzerella at the deli....
No one claimed it was real!!!!!!!! !
It comes in the water, in ball shapes!!!!! Hahahahaha sounds like u know what ur talking about FOOD wise!
This mozzarella cheese recipe is amazing, easy and as traditional as u make it. Who cares anyways, it's not like we r stamping the Italian flag on it and calling it Sicily.
Have you tried it?? Before saying anything?
I'm Japanese and I don't go around telling anyone what is not being done authentic to my culture. While it was informative it turned into,very rude battle on both sides. It was a nice how to but the blogger next time should delete some comments and not respond with as much tact. This is why I won't blog. Be nice people.
If your cheese doesn't come together, don't throw it out - use it instead of ricotta in stuffed shells or lasagna!
I never knew real mozz was made with buffalo milk. Kind of grosses me out! Lol. Im going to have to look at the ingredients next time im at the supermarket! Thanks for this little educational post! I learn something new everyday!
Thank you for taking the time and effort that you did in teaching us to make mozzarella cheese, I appreciate all the time that you put into this. There are some very nice comments on here but are over shadowed by the picking and snipping on here which is a shame because I don't think the appreciation comes through in most of the comments that should.
People if you prefer not to use a microwave or don't have one and why is not up for discussion here, that is your personal preference, this woman put a lot of time and effort into putting this post together and put it her in case you wanted to know how she does this. She did not drag you to her blog and force you to read or do as she did. Please appreciate her work and leave her appropriate comments for her work.
I don't know what I would do without my microwave as i can't stand cold coffee. I would also have to buy a breadbox which would be a pain since it doesn't heat coffee. Just sayin ;/
Lol all I have to say is you guys are giving us Americans bad names. Its no wonder the world sees us as pretentious, self absorbed pricks. The only reason our country should turn people away is to protect them from what has become the " American culture". ( and side note this comment is strictly pertaining to they way your treating people and nothing about the cheese). Peace and love ! ♡♥♡
Thanks for posting this! Just wondering....can you make this with a lower fat milk? I have to really watch my saturated fat intake. Thanks!
Thank you! I was trying to figure out what I did wrong!
God bless 'Mericuh. Intolerant bastards (the ones here, at least). 'Respect this country that is accepting you here'. Grow up, you fucking bellend.
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A really wonderfully easy way to make mozzarella. Thank you for the pictures it helps along the way.
2.39 wow In Ontario Canada we pay 8.98 for milk - you are lucky :)
Forget the microwave. If you are making your own "curd", do cut it in cubes but have a separate pot of water heated to about 165 degrees. To that add 1/2 T kosher salt and a "bouquet garni" of fresh basil to flavor the water. Turn off heat; add your curd; wait a few minutes then check with 2 wooden spoons to see if curd is loosening up. When totally combined, turn into pan lined with cheesecloth and shape into log; roll up in cheesecloth. Add some of the brine and temper it with a few ice cubes. This firms up the mozzarella nicely. Cheese should be stored in the brine for maximum flavor. This method was taught to me by the head chef at the Mid Ocean Club in Bermuda. The cheese was FANTASTIC!
I'm going to throw this out there but you all are arguing about cheese. I read all the comments an just laughed so hard at how funny everyone's comments are. I think in the future read over your posts before sending them because texting something that's not positive will almost always come across wrong even if you didn't mean it that way. Who ever thought you could offend someone by posting a cheese recipe. C'mon admit it, it's a little funny. Anyway, good cheese is expensive and I'm excited to save money by making it myself. :)
My thoughts exactly haha
What happens if you use ultra-pasteurized milk? I would love to try this with lactose-free milk, but it all seems to be ultra-pasteurized... =(
Is there any chance you could make this with skim milk?
My husband is very excited to try this. He is a huge mozzarella fan and thinks this would be fun. We are hoping to serve it to our friend Chef David tonight.
I have made and frozen this... I used milk and have made with raw goat milk..this is not cheese to wrap in wax and store. Those re totally different recipes and methods of curing.
Did you pull it lie taffy pulling? that is what you must do while it is hot... Pull it stretching it as far as it will or till it breaks, roll it back up and kneed it. It goes into microwave only enuff to make it hot enough to stretch again. Maybe you cooked too long in microwave??? I only. Do for a couple minutes and ten check it for how warm it is...
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I had the same problem. It never separated like my ricotta does. I added 1 t more citric acid, 1/4 t at a time. Ugh. I just wasted an entire gallon of milk. When I make paneer/ricotta, I heat it just to boiling, not to 90 degrees. I also add at least 3 tablespoons of lemon juice. Frustrating.
I just made this cheese and it turned out more like string cheese (dry). i followed the steps to a T! what did i do wrong? did i take out too much liquid?
Make sure to use milk that is RBGH free. RBGH is a genetically modified growth hormone given to cows that causes mastitis, ulcers, puss that goes into the milk and is highly suspected of being linked to the drastic rise in breast cancer. See "Genetic Roulette" and possibly save yourselves from severe health risks.
Where would they carry junket tablets in the grocery store? Thanks
I know this comment is really late, but I just came across this thread. I agree with you. You are being polite and thoughtful. Do not let these pushy women ruin your day. I am American but am constantly embarrassed by how American women on the internet act. Bullies. I get called a "hipster" like it's a bad thing. If that's what I am well I'm proud because the only difference I see is being open to New thoughts and ideas, being kinda accepting of others, and appreciating art and beauty in life.
The price is a little misleading. It's only less than $2.50 if you already have all the required ingredients (besides milk) on hand. If you don't it can add more than $20 onto the total cost (judging from what i priced on Amazon). So, unless you plan to make cheese frequently, this won't save you any money.
what brand rennet do you use
AMEN!
I would be happy to share some American recipes with you and perhaps you could share some Italian recipes with me!
I would be happy to share some American recipes with you and perhaps you could share some Italian recipes with me!
This recipe called for 1/4 tablet, but I bought liquid rennet how much should I use then?
If one more person asks how to make it without a microwave lol! The answer is in the comments a million times! Not trying to be mean but sheesh! It makes me laugh because someone will answer "dip into simmer water on stove when cheese gets cold" and then someone will have the very next post...
"I don't have a microwave. How do I do it?" lol
Anyways, great cheese recipe. Can't wait to try it. To the person who is from Italy above, thanks for the information on real mozzarella cheese. I found it interesting.
Mine never got shiny and "pretty" looking. I need a proper thermometer (I used a meat thermometer because its all I had-lol). But it still turned out amazing! I even ate some fresh and warm before I put it in the ice water.
Would you recommend storing the cheese in the liquid you drain off? I ask because I used to buy fresh mozzarella when I lived up North (fresh really does beat all else), and it was sold in a little tub of liquid. I don't know what the liquid was--now that I think of it, it might have been brine. Any suggestions are welcome.
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Alright guys! Who called the cheese police?
What setting was the microwave on? Was it set to High? Thanks again for sharing, I'm really looking forward to do this!
Calm down peeps... It's just cheese :)
Made it last week. I liked that you added that different brands of milk can give different results!! I used a store brand whole milk (I live in Northern Minnesota) and after the 10 minutes of letting it sit, it was still whole milk consistency. I figured if I ruined it, I ruined and did some experimenting that worked! At the 10-minute mark there was no curdling happening so I dissolved another 1/4 of a Rennet tablet and added it into the milk, turned heat back on for about a 2 minutes and stirred, waited another 10 mins and still NO curdling. So at this point, I was sure it failed. I let is sit out for another hour and half. Low and behold at that time, it had curdled and looked like the picture above. I turned heat back on and stirred it up. Strained it through cheese cloth and did the whole "microwave and squish" process. It turned out fine and I used it in my Lasagna the next day! Just thought I'd add this in case someone else has the same issue. Happy Cheesing, Lol.
When I made mine, I just had it in a glass pan covered in aluminum foil and put in the refrigerator. I would say it would be good for up to a week or until you see mold. I never pay any attention to dates on cheese, smell it and look at it. If it has a bad smell or if there is visible mold, its bad. Throw it away.
The invention of the microwave and implantation of it modern day households changed the world and its family dynamic. To microwave or not to microwave is a personal choice. Same as what milk you buy or what toilet paper you use. Everyone should watch their own bobbers, Lol.
how did you make a cheese that big! I watched a few videos one it but a gallon makes such a small amount for other people but a whole pound?
for the above image of a chunk of chesse, did you use one gallon of milk?
is there a way to do this without a microwave? I do NOT use them. thanks!
what do you do if you don't have a microwave? can you put it in the oven? for how long?
trust it in the refrigerator and it won't be so crumbly!
The same thing happened to me. I'm going to try it again. My cheese was at 100 so maybe I got it to hot??
Same here. I ended up having to heat a LOT and add more whey back in because it was so try and crumbly. I also got it a little over 100. Though I know making quick ricotta I take the temp up to 185. Though my rennet tabs say separates at 95. *shrugs*
Did anyone ever try this with Lactose free whole milk ? Or since its heated up , can lactose intolerent people eat it like brick mozzarella cheeze baught at the store ?
Wow it looks so easy! But my husband is lactose intolerance :/ do you think that this would still work with lactose free milk?
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I don't use a microwave. What should I do for the steps that involve using one?? I really want to try this!
Made this tonight for on our pizza and let me tell you from a girl from the "cheese state", I give this a two thumbs up. Taste was awesome, just the right everything, better that this had costed $2.89 for the gal of whole milk and made it with love for my family. Thank you for sharing this.
I think to some extent we all appreciate know a little more about true one grade of "Authentic Italian water buffalo Mozzarella" from a true Italian, so in that regard, I find the comment respectable. The offensive part of your comment which I believe mitigated the positive, was not your broken English (you are doing well by the way), but it was this sentence or exclamation rather: "it's a complete different cheese untasty and poor quality!" -- That was, pardon my pun, the "tasteless" and tactless portion of your post that I think to many, was the factor the pissed everyone (ok, most people) off.
Either way, this thread is ancient and you will likely never read this anyways. But all of the other craziness that ensued from an innocent recipe about DIY Mozzarella Cheese, led me to follow the down to this point in 'udder' (pardon another pun haha) disbelief.
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Wow! I gave up reading through the comments for tips/advice from those who tried it because it was like reading the script to "Mean Girls". I hope to try making this with my kids. I bet they would love it.
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I live in knoxville, Tn and was wondering if anyone in the area knew where to get citric acid and rennet tablets. Do they have them at Kroger?
we all know your husband lived in Italy, good gravy! either make the recipe or don't, or go live in Italy with your husband and eat warm buffalo milk mozz, it's amazing how self righteous all you ladies have gotten over a simple recipe.
So where the hell can i get a gallon for 2.39???? cheapest around here is like 4 bucks/gal!
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Where does one buy citric acid, rennet tablets and cheese salt? I wanna try!
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Deklonaris... I live in Maryville, Tn. I just bought the ingredients to make the Motzzerralla Cheese from "The Market" 606 High Street Maryville, Tn. 37804 865-977-8462. Downtown Maryville. It's a Kit enough to make four separate batches One Pound each time. $19.99.. It's called Mozzarella Cheesemaking Kit.. From "ROARING BROOK DAIRY" includes a dairy thermometer, cheese salt, one rennet tablet that you split into four pieces, citric acid and one pair of gloves. Wish it had cheese cloth just in case. Might want to buy that separate. I'm sure in West Knoxville any little Specialty Market will carry a product like this. I'm going to try this tomorrow. March 2, 2013 WISH ME LUCK!!!
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it works better if you place it into cold iced milk instead of ice water, it give it alot better of a taste i worked in an very high end deli/ Italian restaurant in NYC area, and we had the best mozzarella cheese ever
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Perhaps you really do lack any intelligence, but you wouldn't throw your hamster in a fire either, would you? Putting a hamster in a microwave does not kill the blood cells, it boils and burns them from the inside. Cooking any living organism will kill it. Please think before posting, and have a nice day.
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Wow, I totally want to try this, thank you for the detailed instructions :)
Are you kidding me??? SERIOUSLY!!!! You morons are fighting over different types of cheese???Grow up.. if u have nothing better to do STOP FOLLOWING THEAE CERTAIN PEOPLE...Duhhhh
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Can I use non-dairy milk (i.e. soy)? I am not much of an animal milk fan, but will use it if the alternative just doesn't work. (Its hard to find soy milk cheeses that are good and work, lol) Thanks!
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