Tonight, I decided to make some homemade Mozzarella cheese with the kids- I thought it would be a fun little experiment and lesson. After all, some adults don’t even realize that you can make your own cheese. 😉
We had a ton of fun, working together- watching the magic happen. It took about an hour to get it all done, and only a few minutes for us to taste and try it. But, it was totally worth it!
Here’s what you’ll need:
- Stock pot
- Whisk and Slotted Spoon
- Glass Bowl
- 1 gallon milk
- Citric Acid
- Pour entire gallon of milk into stock pot, slowly. (I used 1% but next time I think I’ll use whole milk)
- Dissolve 1/2 of a rennet tablet in 1/4 cup cold water. Dissolve 2 tsp of citric acid in 1 cup of cold water.
- Warm milk on low-medium heat, until it reaches 165 degrees. When it reaches 85 degrees, add citric acid mixture and stir with whisk or slotted spoon. (should take around 10 minutes)
- Continue to heat until 100 degrees, and add rennet mixture. (you’ll see the milk begin to curdle…it’s kind of fun!)
- Heat milk to 105 degrees and then turn heat off.
- Cover the pot and let it sit for 10 minutes. The curds will look shiny and white and the whey will look yellowish
- Check if the curds are ready by pressing with spoon. If the spoon makes a dent, they are ready.
- Using a slotted spoon, pick up the curds, and place in colander, leaving whey behind.
- Press the curds against the colander to drain any whey. Grasp ball of curds, and squeeze in palms, to drain whey even more.
- Put curds in glass bowl, and microwave for 3 minutes.
- Drain the whey and knead curds gently.
- Microwave 30 seconds-1 more minute- drain, add 1 tsp of salt or any other flavors at this point.
- Knead and stretch til it creates a smooth texture. (it gets pretty hot after the second time in the microwave- so I put on gloves…and it’s probably too hot for the kids do the kneading at this point)
- Tuck edges under.
- Serve warm for soft mozzarella OR submerge in ice cold water for 15 minutes for the mozzarella to retain it’s shape.
Everyone loved the fresh Mozzarella- and we had fun dipping it in different Balsamic Vinegars we had on hand. Next time, I am going to make soft mozzarella (skipping the cold water bath) and make a mozzarella and tomato salad.
Also, there’s a fun little Mozzarella Making Kit you can try- that has all the things you need to make your first few batches of Mozzarella Cheese by Roaring Brook. It’s a good way to get started. Here’s the Link:
Roaring Brook Dairy Mozzarella Cheesemaking Kit