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How to Make Mozzarella Cheese

November 10, 2011 - GrowOrganic
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Cheese Making Kits
Cheese Making Kits
Butter Muslin (2 sq yards/pack)
Butter Muslin (2 sq yards/pack)
30 Minute Mozzarella & Ricotta Cheese Kit
30 Minute Mozzarella & Ricotta Cheese Kit
Cheese Salt (8 oz)
Cheese Salt (8 oz)
Citric Acid (8 oz)
Citric Acid (8 oz)
Making cheese at home is surprisingly easy. Enjoy fresh flavors in just the kind of cheese you want. When you’re the cheese maker you get to decide which milk to use (cow, sheep, goat), what fat content, and which seasonings to add. It’s a fun project to do with kids or friends, as a cheese-making party. We have all the supplies you need—you just add the milk! Tricia makes mozzarella at home in our new video, using our 30 Minute Mozzarella/Ricotta Cheese Kit. She uses whole cow’s…
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Video Transcript
Hi i'm Tricia a california organic gardener when it's raining outside and my garden has gone to sleep for the winter it's a great time to make cheese. Today we're gonna make mozzarella cheese from this kit. The kit contains everything you need to make ricotta or mozzarella cheese except the milk; cheese salt, citric acid, vegetable based rennet tabs, thermometer and the cheese cloth. As far as utensils go you'll need a microwave safe bowl, colander, long knife, a slotted spoon, measuring cup and spoons and a large non aluminum pot. Before heating the milk i'm gonna add one and a half teaspoons of citric acid to one cup of water it's important to use non chlorinated water if you have city water use bottled water instead. Were also going to mix one quarter of a rennet tablet and a quarter of a cup of cool non chlorinated water for the best cheese use the best milk and use non ultra pasteurized milk and for freshness get it from a local source. I'm just going to add the citric acid mix to the milk im going to heat the milk to ninety degrees stir constantly to prevent the milk from burning, burned milk will make burned tasting cheese. Ok ninety degrees that didn't take long were going to slowly pour the rennet solution into the milk and then we want to stir from top to bottom set the pot aside covered for about five minutes to let the curds set. When it's done there should be clear separation between the curds and the whey the curds should be like a custard. Take your long knife and reaching down all the way to the bottom of the pot cut vertical lines cut your horizontals at an angle move the curds and whey back over to the heat again and this time we are going to heat it to a hundred and five degrees. Gently move the curds around with your spoon while it heats, when it reaches a hundred and five degrees take it off the heat and continue to gently move the curds around, pour off the whey, ladle it into a microwave safe ball, microwave for one minute. Where going to take it out and drain off the rest of the whey, add one teaspoon of the cheese salt and then fold the curds into one piece, back in the microwave this time for thirty seconds drain the whey again. So you want to fold and stretch and the cheese needs to be at least a hundred and thirty five degrees in order to really start stretching, i think this one might need to go back in for another thirty seconds. Oh that last thirty seconds did the trick now as i fold it really looks stretchy you want it to look kind of like taffy you want to keep stretching until its shiny and smooth the more you stretch the firmer your cheese will be and you can drain off the excess whey while you're working the cheese. Now i'm ready to form it in any shape I like im going to make a cheese log and I'm going to add some dried herbs I'm just going to sprinkle the herbs onto the cheese and then roll it up into a log. So to make it hold its shape we're gonna give it a couple of water baths the first one we're going to dip it into a fifty degree cool water bath for about five minutes and then transfer it into ice water for fifteen minutes and if you want to get more creative with your cheese making i suggest the "Home Dairy" with Ashley English this has a lot of great recipes for unique cheeses. Say cheese and grow organic for life!

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Categories: Cheese Making Kits


Rita Jacinto Says:
Nov 12th, 2011 at 5:41 pm

This is a very good video except for two things. Why on earth would you put good fresh local milk in the micro wave? And pouring the whey down the drain is criminal! It has so many uses, chickens and pigs love it or you could use it to water your house plants. Grow organic for life is a nice catch phrase, it would mean so much more if it is put in practice. I expect better from you folks.

elaine Says:
Nov 13th, 2011 at 6:38 am

Enjoyed the video on cheese making. Whey is a very nutritious liquid that could be used in bread making, or even fed to animals-chickens and dogs love it, rather than pouring down the drain. It is probably good in a septic, but city plumbing wouldn’t care.
Another point of concern is for those who do not use microwave ovens. Are there alternative methods of heating the curd as a substitute. all the concern about ‘growing organic’, why destroy the cellular structure with microwaves?
just my $0.02 worth

Charlotte from Peaceful Valley Says:
Nov 13th, 2011 at 9:01 am

Rita and Elaine,

Thank you for your helpful comments!

Some people like to use a microwave and some don’t. If you want to make cheese without the microwave, here are instructions for a different step, from Mother Earth News http://www.motherearthnews.com/Relish/How-to-Make-Quick-Mozzarella-Cheese-Without-a-Microwave.aspx

Our blog post that accompanies this video has a Save the Whey section, talking about the usefulness of whey and suggests feeding it to animals and adding it to baking recipes http://groworganic.com/organic-gardening/articles/cheese-making-for-beginners

Mariah Says:
Nov 14th, 2011 at 8:12 am

Thanks for the post with the motherearthnews link.  I don’t even own a microwave and would never use one.

Adrianna Cooper Says:
Nov 16th, 2011 at 5:07 pm

WOW!!! How easy is that. When will you be mailing to Australia????

Charlotte from Peaceful Valley Says:
Nov 17th, 2011 at 11:21 am

Mariah, Glad that was helpful! We had several questions about the microwave issue so we incorporated the Mother Earth link into the Cheese Making for Beginners post.

Adrianna, Much as we value our friends in Australia and New Zealand, at this time we only ship to the U.S.

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