Comments on: You Can Make Homemade Mozzarella Cheese

By: Gabrielle

Gabrielle — Sun, 19 Jun 2011 21:38:36 +0000

you should use whole milk to make mozarella. The end result is not the same if it is not whole milk.

By: Christine Farrell

Christine Farrell — Thu, 21 Apr 2011 20:56:19 +0000

I love this idea, and will be more than happy to try it out.
But what are the instructions for using the microwave? or instead of using a m’wave.
Is it 30 seconds at HIGH in an 800, or what?
And do you knead each ball separately, or do you put it all back together again for kneading?
What is taffy?
And roughly how much salt would you advise?

I really would love to give this a try.
Especially as I recently saw a suggestion how to make homemade butter that I’d also like to give a try.

Then all I’ll need to do is try the recipe i already have for traditional oatcakes

By: Grace

Grace — Sat, 17 Apr 2010 02:16:59 +0000

Hello,

I just tried this recipe but the mozzarella I got has a rather grainy texture and is more like feta or cottage cheese, though it tastes not bad. What's gone wrong? It can't be pulled at all and doesn't have any sheen. It did curdle well as it was supposed to… Has it got anything to do with the milk I used that I used skimmed milk rather than whole? Grateful if somebody can help. Thanks a bunch!

Grace

By: Jim Dodson

Jim Dodson — Sat, 12 Dec 2009 17:03:33 +0000

Is there an alternative to rennet? Could you use vinegar or another substitute that can be made at home?

By: Mozzarella Adventures « Lost Between the Letters

Mozzarella Adventures « Lost Between the Letters — Tue, 17 Nov 2009 15:24:17 +0000

[...] forgot my camera at work (several days in a row) so this isn’t my picture. Its taken from this website which also describes the details of how to make your own mozzarella. I used the recipe for 30 [...]

By: CheeseMan

CheeseMan — Sat, 03 Oct 2009 16:12:26 +0000

* I had no idea until now that rennet was curdled milk from the stomach of an unweaned calf. *

It's not. Rennet is a complex enzyme. In it's most common form, it is extracted from the lining of the fourth stomach of rumens, such as cows, sheep, or goats. It was traditionally made by cutting the lining into small pieces, or ground, and put into a water bath with some lemon juice or vinegar to extract the enzymes. Then, the liquid is filtered, and used in the cheesemaking process.

By: How to Make Homemade Cheese : Eat. Drink. Better.

How to Make Homemade Cheese : Eat. Drink. Better. — Wed, 23 Sep 2009 17:53:12 +0000

[...] Once you’ve got these recipes down pat, you might try making homemade mozzarella cheese. [...]

By: baron chandler

baron chandler — Tue, 18 Aug 2009 13:05:32 +0000

Hey, Jennifer. You must not use ultra-pasteurized milk … it destroys the protein and the best you get is a grainy ricotta-like slush. You can use either homogenized or non-homogenized milk, but if you use non-homogenized milk you must top stir the milk for a minute or 2 after adding the rennet (use a slotted spoon to gently stir about the top 1/2" of the milk surface). Note that if a recipe calls for cream, such as in neufchatel or some creme cheeses, it is usually fine to use the ultra-pasteurized creme or half-and-half.

Here in Atlanta, you can buy veggie rennet at the Rainbow Grocery. I've used it just fine on both soft and harder cheeses. I'm told animal rennet is slightly more effective, but I've had no trouble with the veggie rennet getting things to come together.

By: John Chappell

John Chappell — Tue, 23 Jun 2009 15:53:47 +0000

Ryleigh.

Absolutely. At the point where you've got the curds separated from the whey, simply retain the whey in the pot and keep it heated to around 150. Place the cheese ball in a slotted spoon and dip it in the heated whey for 30-60 seconds (long enough for it to be heated through), remove, knead the cheese, repeat.

Hope that helps….

John

By: Ryleigh

Ryleigh — Tue, 23 Jun 2009 05:13:05 +0000

Is there a way to make it without using the microwave? Is it way harder or just longer? I would like to give it a shot if you know how to do it.