In about 30 minutes you can make some fresh mozzarella cheese! Pretty simple and loads of fun.
Here on the farm we get about a gallon of fresh milk a day. There is nothing quite like fresh mozzarella sliced over ripe red garden tomato and fresh basil, add a drizzle of extra virgin olive oil and aged balsamic vinegar, a little salt and freshly ground pepper and voila! A delicious salada Caprese.
First you need a gallon of milk. Store bought works fine, but fresh, raw milk is the best!
Add Citric acid to milk, and stir, slowly heat to 88-90.
To the warmed milk, add liquid rennet. (1/4 tsp added to 1/4 cup cool water. Gently stir for 30 seconds, then turn heat to low.
Within 3-5 minutes, curd will form, looks similar to silken tofu.
Knead the curd, and reheat until the curds start streching.
Oooops, sideways picture, but in too much of a hurry to fix it. You get the idea.
Keep stretching the mozzarella…..
You can save the whey from this cheese and make ricotta! Just boil the whey to 185, add a splash of vinegar and you will see curds for, drain in cheesecloth and there’s your ricotta! Why not make some fresh pasta and put together a beautiful veggie lasagne with your fresh cheese??