Mozzarella

[minnie]

Ricki Carroll's 30 min Mozzarella, the step by step is on her website and also here http://www.home-cheesemaking.com.au/mak ... cheese.php

The website gives really good directions and the Australian measures are below.

Australian ingredients, amounts and heats:

1. 7ml citric acid dissolved in 60ml (1/4 cup) of cool water.
2. 4 litres of whole milk (I didn't pastuerise it's up to you) Ricki also talks about supermarket milk but there would be differences between the US shop milk and ours.
3. 1ml lipase (optional, I didn't use but will do both with and without)
4. 1ml liquid rennet diluted in 60ml water (1/4 cup) (she says unchlorinated water I did boiled then cooled water as I was taught)
5ml of salt, not iodised preserving/cheese salt (I forgot to add it and it needs salting but was still good on Pizza)

Now temps for steps:
1. When stirring in citric acid temp 13 degrees
2. Milk gets heated to 32 degrees
3. After adding rennet milking continues to heat to 38-40 degrees

After heating in the microwave the inside will reach 62 degrees and good rubber gloves help.

On my cheese course we worked the cheese in 80 degree (from memory) water before stretching, which is what happens with the microwave.

[Shadowgirlau]

I can't remember the last time I made cheese. This reads so easy that I think I may just have to give it a go (time permitting) LOL

Thankyou for posting this Vicki

Kathleen

[minnie]

Just uploaded the step by step for the 30min mozzarella - http://www.home-cheesemaking.com.au/mak ... cheese.php

Now I'm missing a couple of step pics, just difficult to tie down DH at the time I want to make it and it's difficult to photograph one handed with cheese slipping out of the bowl with rubber gloves on...

As soon as I can I will include the photos, because my experience and how it goes for me isn't the same as Ricki Carroll's and I think new cheesemakers try to get things the same and then give up if it doesn't happen.

The other thing is, people don't need to buy a 30 min Mozzarella Cheese kit, most things are either in their kitchen, woolies, cheap shops like Crazy Clarks and just some rennet from cheeselinks.com.au which in the fridge lasts for twelve months (mine is actually over the use by date and still good).

Hope this helps.


Vicki