Archive for June, 2013

Impatient Mozarella Recipe

June 14, 2013

Ingredients

  • 1/16 teaspoon lipase
  • 1/2 teaspoon citric acid
  • 1/8 teaspoon rennet
  • Water.
  • 1/2 gallon non-homogenized milk (super fresh required.. otherwise you get ricotta)
  • Salt to tast ~1.5 teasoon.

Equipment:

  • Slotted Spoon
  • 4 qt pot
  • microwave
  • microwavable bowl
  • stovetop
  • thermometer which can read from 80 degrees F to 120 degrees F.

Method:

  1. Add the milk to the pot.    Sprinkle the Lipase on top of the milkIMG_5046
  2. Dissolve the citric acid in 1/4 cup water.   Ensure it’s completely diluted.  (I nuke it to make it go faster.. then add some more cold water or an ice cube to cool it down again.)
  3. Add the dissolved citric acid to the milk while stirring vigorously.IMG_5047
  4. Turn the stove on medium or medium high (extra impatient)
  5. Stir the milk until it reaches 88degrees F.   (Just like Back to the Future. )IMG_5049
  6. Vigorously stir in the rennet. (20 seconds)
  7. Stir the milk in a swirling motion, just enough to keep it moving.
  8. Milk will curdle around 104-120 degrees F..     If it hasn’t.  your milk is awesome and you should probably add some more diluted citric acid.
  9. STOP STIRRING AS soon as it curdles.IMG_5051
  10. Wait 30seconds of a minute..
  11. Using the slotted spoon Start collecting the Curd to one side of the pot.    (takes a couple minutes.IMG_5053
  12. If you’ve hit 120 degrees F, or if the curd is stretchy “melting off the slotted spoon” label it into the microwaveable bowl.IMG_5057
  13. Drain the first batch of whey off of the bowl back into the pot.IMG_5064
  14. Put the cheese on the edge of one hand so that both sides hang off..    let gravity strech it.     If it wont stretch… then put the bowl in the microwave with the cheese and nuke it for 30 seconds and try again.  (May have to do twice.)IMG_5072
  15. Add the salt to the newly accumulated whey in the bowl and mix it in with the other hand.IMG_5068
  16. Dip the cheese in the salted whey.
  17. Repeat the gravity stretch, dunk process until the surface of the cheese is smooth looking.    Don’t over stretch or it will be tough.
  18. That’s it.    Eat within a few hours     Don’t refrigerate.
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