California Farm Fresh Mozarella Cheese

Name: How to cook California Farm Fresh Mozarella Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes half a pound of mozarella
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Mozarella Cheese

Mozarella is made by boiling and stretching freshly made cheese curds to make an elastic firm cheese, perfect for slicing and melting on pizzas. This recipe uses the rennet in a slice of frozen leftover mozarella, fresh lemon juice, vinegar, himalayan rock salt and whole milk to make the next batch of fresh mozarella. Freeze slice of mozarella for next batch of mozarella, stays fresh up to six months.

Ingredient

Food ration :

Makes half a pound of mozarella

Cooking time :

Overnight for curds, 3 hours for cheese

Half

gallon Full milk, not ultra pasteurized

Tbs

apple cider vinegar

1/4

” slice of frozen mozarella to substitute rennet

1/2 tsp

himalayan pink seasalt

2 quarts

icewater to cool and shape the mozarella roll

Cooking instructions

* Step 1

Make the curds: slowly heat milk with slice of saved mozarella in dutch oven to 110 F degrees, about 10 minutes, add lemon wedges, press juice out, add apple cider vinegar, add salt. Stir till curdled, remove lemon wedges. Cool. Pour curds and wey into kitchen towel in collander over dutch oven, drain wey back into dutch oven.

* Step 2

Twist towel and close with rubber band to make pressed ball of curds, about half a pound. Immerse cheese curds in towel in dutch oven with wey heated to 185 F degrees. Wear gloves, pull, stretch, roll the hot molten mozarella. Make mozarella roll, put in cold water, 3 hours. When wey has cooled, put in Bokashi garden fermenter.