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Homemade Mozzarella cheese
Comments
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The recipe!
30 Minute Mozzarella
This is a summary of a recipe from a library book entitled Recipes For All Types Of Cheese
Ingredients needed:
1 gallon whole milk that has not been ultra-pasteurized
¼ teaspoon liquid rennet (or ¼ rennet tablet) diluted in ¼ cup cool, unchlorinated water
1 teaspoon cheese salt (optional) BTW un-idolized Kosher salt is a fine substitute.
2 level teaspoons citric acid (powder)
Method:
1. Add citric acid to milk and mix thoroughly
2. heat the milk to 88° - I used my Thermapen
3. gently stir in the diluted rennet using an up and down motion and continue heating to 105°. Turn off heat and let curd set for a few minutes – I let it go for 4 minutes
4. The curds should look like thick yogurt. If the whey is still milky white instead of yellowish wait a few more minutes.
5. scoop out the curds with a slotted spoon into a 2 quart microwaveable bowl. Press the curds gently with your hands pouring off as much whey as possible. Reserve the whey.
6. microwave the curds for 1 minute on high. Drain off the whey and quickly work the hot cheese into a ball with a spoon or your hands using rubber gloves for protection.
7. microwave two more times for 35 seconds each time draining off the whey and working the cheese.
8. knead the cheese quickly like bread dough until it is smooth. Sprinkle on the salt if desired while kneading and stretching. When the cheese stretches like taffy it is done, but if the curds break you need to reheat them again.
9. when the cheese is smooth and shiny it is ready to eat. If you want to eat it later cover it and refrigerate.
Yield: ¾ to 1 pound
Use of the by product of whey is a whole other venture.
Recipe recap made by RRP.
Re-gasketing America one yard at a time. -
Looking forward to your recipe. I have been threatening to this myself for time now.
Duncan, SC -
I've made this before and it is a fun recipe to do with my little ones, highly recommended.
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Thanks sir! I will definitely try thisJust a hack that makes some $hitty BBQ....
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Thx, Ron. Couple of questions... Which brand of Kosher salt do you use? I understand Morton and Diamond are very different as to saltiness per teaspoon. Flakes vs crystals or something like that. Ever try a reduced sodium version? Did it work? Thanks!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
How long does it keep?Just a hack that makes some $hitty BBQ....
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Will have to try this some day. thanks for sharing. i've bookmarked it. where do you get unpasturized milk?
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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SWVABeanCounter said:where do you get unpasturized milk?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@RRP, Awesome! A long time ago, I tried a diff recipe. We failed three times. Ended up with what looked like cottage cheese all three times. We thought maybe our milk was ultra pasteurized....BUT I am not sure, how you tell if it IS or is NOT ultra pasteurized. Any ideas? The label just says "pasteurized".
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EagleIII, the label will say ultrapasteurized if it is. means it's heated to a higher temp and/or held there for longer (or both, I forget) while it's being processed. If it says "pasteurized", it is not ultra.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Thx, Ron. Couple of questions... Which brand of Kosher salt do you use? I understand Morton and Diamond are very different as to saltiness per teaspoon. Flakes vs crystals or something like that. Ever try a reduced sodium version? Did it work? Thanks!I've just always used Morton brand crystals and never tried any reduced sodium version. Sorry, but I'm married to a saltoholic and that won't fly !Re-gasketing America one yard at a time.
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Thanks for jumping in while I was gone, Michael, in discussing the Ultra vs un etc. We shop in a city with 120K population with multiple chain supermarkets plus a few smaller independent grocery stores. Out of all of those only 1 store, an Iowa based chain called Hy-Vee, carries the whole milk. It comes from a family farm operation in a small nearby town and is only delivered very Friday.BTW I am accustomed to drinking 1% milk for breakfast and trust me taking a shot of this that is not ultra pasteurized and whole milk besides is like taking a chug of whipping cream to me!Re-gasketing America one yard at a time.
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Thanks for posting. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Where do you get the rennet and the citric acid powder?
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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For those who aren't familiar the byproduct after making the cheese is called whey. Here for reference was a batch of cheese and take a look at the large amount of whey left. Whey has uses, and while it can be drunk I use it on acid loving garden plants such as tomato plants. I just freeze it until needed.Re-gasketing America one yard at a time.
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cazzy said:How long does it keep?Re-gasketing America one yard at a time.
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QDude said:Where do you get the rennet and the citric acid powder?Re-gasketing America one yard at a time.
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Ron, have you tried making ricotta from the mozz whey?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Ron, have you tried making ricotta from the mozz whey?Re-gasketing America one yard at a time.
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You know how much milk I've wasted trying to do this?!? I cannot for the life of me get Mozzarella! Every time I've tried it I just get some crumbly cheese like stuff that looks like dried out play doh. I use whole milk, I use non U-pasteurized I just cant get it. What am I doing wrong?Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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Walmart in the canning sectionQDude said:Where do you get the rennet and the citric acid powder?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
BREWnQ said:You know how much milk I've wasted trying to do this?!? I cannot for the life of me get Mozzarella! Every time I've tried it I just get some crumbly cheese like stuff that looks like dried out play doh. I use whole milk, I use non U-pasteurized I just cant get it. What am I doing wrong?Re-gasketing America one yard at a time.
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The recipes I've tried are all very very similar to yours and I just cant nail it. I don't know what my problem is. I'm super bummed because I'd really like to have some homemade cheese.Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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I made ricotta last year. It looked like the real thing, but tasted like cardboard.Judy in San Diego
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What consistency is the finished mozz? Like string cheese or the wet kind of mozz which is usually packed in water (whey?) Bookmarked for the bucket list#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:What consistency is the finished mozz? Like string cheese or the wet kind of mozz which is usually packed in water (whey?) Bookmarked for the bucket listThe only other thing I can offer is while the curds are forming let it be - don't try to rush it by stirring. The rennet is working fine by itself!Re-gasketing America one yard at a time.
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Looking online, my office is 1 mile from Austin homebrew supply (beer, wine & cheese). I'm trying this weekendThanks for posting, looks simple and good.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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@Carolina Q, thanks for the answer regarding pasteurized vs ultra pasteurized. I am going to give this another go!
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Definitely going to attempt this. I have made homemade cottage cheese and it was great.I cook. I eat. I repeat. Thornville, Ohio
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