Weekend Project: Make Your Own Mozzarella!
I started off by dissolving 1/4 of a table of rennet in 1/4 cup of water, and in a separate bowl, dissolving the citric acid in 1 cup of water. I set the rennet aside for later, and combined the citric acid solution and milk in a 6 quart dutch oven (it needs to be a non-reactive pan).
Stirring slowly, I heated the milk and citric acid up to 90-degrees – this took about 5 minutes. Off the heat, I added the rennet, stirred the mixture, and let it sit for 5 minutes. I didn’t feel like my curds were solid enough, so I let it sit for another 5 minutes as the instructions suggest. You can see how solid they became in the pictures below; it felt like cutting through very soft tofu.
This first time making cheese felt a little awkward. There were discrepancies between the instructions in the packet and instructions on Ricki’s website, but I feel that making this cheese is fool-proof enough that it didn’t make a huge difference in the end. Now that I’ve made it once, I feel that I can – and will! – confidently make it again.
Ready to try your hand at cheese making?! What questions or advice do you have?
• The 30-Minute Mozzarella and Ricotta Cheesemaking Kit is $24.95 from New England Ceesemaking Supply Company. The alternate instructions are under the “More Information” tab on the order page.
Related: DIY Recipe: Homemade Paneer Cheese
(Images: Emma Christensen for the Kitchn)