Fresh Raw Milk Mozzerella
Feb 28th, 2010 by Paul
With a gallon of raw milk to get through I wanted to try my hand at making some cheese. After doing some googling and research I found a nice simple recipe that looked like it would work well.
I poured a litre of milk into a heavy bottom saucepan and put it over low heat. I added some citric acid and some rennet and brought it up to 31 C. I gave it a good stir and then turned off the heat and covered it for several hours.
When I opened the lid I was happy to see the curd had seperated out. I cut the curd into squares and brought the temperature up to 42 C stirring occasionally. I held the temp at 42 for about 30 minutes stirring every 5 minutes or so.
I strained the curds into a cheesecloth and let it drip for about 30 minutes. The curds went into a bowl with a dash of salt and was mixed. The curds then went into the microwave for 45 seconds and then I needed it by hand until it gave me a nice elastic mozzerella feel to it. Into the fridge to cool and done!.
