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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 72.0
  • Total Fat: 4.5 g
  • Cholesterol: 16.4 mg
  • Sodium: 132.1 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Homemade Mozzerella Cheese calories by ingredient
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Homemade Mozzerella Cheese

Submitted by: CLUTTERBUG51

Introduction

Fast, Easy and Fun to make Fast, Easy and Fun to make
Number of Servings: 10

Ingredients

    1/2 rennet tablet
    1/4 cup cool distilled water
    1 cup nonfat dry milk
    enough warm water to make 1 gallon of skim milk
    2 teaspoons citric acid
    Salt, optional

Directions

This recipe makes 10 oz. of Mozzerella cheese.

Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.

At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).

With a mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. With your hands press curds into a ball until cool.

Knead the cheese like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, run it through hot water for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Run through hot water as needed to make the cheese pliable.

When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into balls no larger than a tennis ball then store in a solution of 2 teaspoons salt to 1 cup water.


Number of Servings: 10

Recipe submitted by SparkPeople user CLUTTERBUG51.






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