Homemade Mozzarella and Ricotta
- 1 Gallon unskimmed milk, I use RAW
- ¼ teaspoon Lipase. Diluted into ¼ cup cool water. Allow this to sit 20 minutes prior to starting.
- 1½ teaspoon citric acid. Diluted into ½ cup cool water
- ½ teaspoon Liquid rennet. Diluted into ¼ cup cool water
- Optional,
- Salt and herbs
- Dilute Citric Acid into ¼ cup cool water. Allow this to sit 20 minutes.
- In a large kettle add citric acid to bottom of the pot. Add milk and slowly heat to 55 degrees.
- Add diluted Lipase. Continue to heat milk to 88 degrees. Stirring frequently.
- While stirring constantly, add diluted Rennet. Still for only 30 seconds. Remove from heat and allow to sit, untouched for 5 minutes.
- Check the curd. It should have a clear separation between curd and whey (see image). If the whey is milking, allow it to sit for a few more minutes.
- Cut the curd with a long knife that reaches the bottom of the pot. Make small 1inch slices. (see image).
- Return to the burner and heat the curds and whey to 105 degrees, gently stirring the curds around the pot.
- Remove from the heat and continue to softly still for 3 minutes.
- Using a slotted spoon, remove the curds and place them into a heat proof bowl. Reserve the whey.
- In the microwave, heat for 60 seconds.
- Carefully remove bowl from the microwave. Pour excess whey back into kettle. Add a pinch or two of salt or herbs now if desired. (highly recommended)
- Using a wooden spoon "knead" the cheese to distribute the heat.
- Return to the microwave and heat for 35 seconds. Stretch the curd as you would taffy. This is HOT. Repeat twice, pouring off excessive whey each time.
- When the cheese is smooth and shiny its ready. Roll into a ball, drizzle with olive oil and eat while its warm or cover and refrigerate.
- I like to double my batches and freeze it for grating.
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/homemade-mozzarella-ricotta/
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