This slicing step is a fundamental one in most cheese-making situations: The size at which the curd is cut and the degree to which it is heated determines how much whey it expels, which has a profound impact on the final cheese. But, ever impatient, I decided to try breaking the rules and comparing the traditional method to something a little more straightforward. That infrequent stirring actually breaks the curd up slightly, not unlike the traditional cutting step.
With both batches, I used a slotted spoon to scoop the curds out of the pot and into a mesh strainer set over a bowl more on that in a moment , and made them into mozzarella. When they were ready, I asked my colleagues to blind-taste the two mozzarellas, one made using the more classic curd-cutting method and the other made from my shortcut approach, side by side.
Not only were the results virtually indistinguishable from each other, but the final yield of cheese was the same. Less effort, less time, and identical results? It's basically a no-brainer to take the easier route. Then use the slotted spoon to carefully ladle the curds into the strainer, pressing down gently to drain off extra whey between spoonfuls.
You can tip the strainer from side to side, as in the image above, to help drain extra liquid off the top, since the curds should naturally form a large, semisolid mass. If you feel like there are a lot of small pieces still floating in the whey, you can send it through a separate strainer, but don't pour it down the drain!
We'll need it again in a minute. Once you've let the curds drain and cool for roughly 10 minutes, you can place the mass on a cutting board and slice them into one-inch cubes, like so:. If your curds have more of a crumbly, ricotta-like texture and resist forming a single mass, you're looking at a milk issue. Time to get on the phone with your dairy and find out what the pasteurization story is. Assuming you're looking at shiny cubes of curd, you're halfway there!
Now's when I like to add some salt to the mix. Great mozzarella shouldn't be noticeably salty, but I do like to offset the intense milky sweetness just a bit. Go ahead and season the whey that's still in your pot with one tablespoon of kosher salt—you can add more to taste if you want, or feel free to skip the salt altogether—stir it well, and then pour one-third of the whey into a bowl and set it aside.
We'll be using this bowl of room-temperature whey for resting our mozzarella down the line. From here on out, there are two ways to proceed. The first method involves the microwave, which, I'm pleasantly surprised to admit, totally does work and yields almost-as-delicious results. If you decide to use the microwave, you can put about a third of your curds into a microwave-safe dish, microwave it on high for 15 seconds, and just skip the instructions in the next paragraph.
The second method is the one I'm more partial to, since I find that it lends a bit more control to the process and gives you slightly more tender mozzarella, all without a whole lot more work.
Meanwhile, place about one-third of the curds in a heat-safe bowl. When the whey's hot, throw on your gloves and use a ladle to add enough liquid to cover the curds. You can keep the pot on low heat; you'll need more hot whey in a bit. Whether you're using the microwave or the whey, after about 15 seconds, stick your heavily begloved finger into the dish.
Can you handle the heat? If it's intolerable, grab a spoon to fish the curds out; otherwise, use your hand to gently draw them together and lift them out. They should be very soft and kind of sticky. If they're practically liquid-soft, leave them be for a minute or two. Have a sip of beer, check your email, sneak some bites of the cold curd resting on your countertop. Then stick your hands back in and grab the curds.
Do not knead the curds. There are many, many recipes that tell you to treat the curds "like bread dough. There shouldn't be a sensation of forcibly stretching, pulling, kneading, or tearing the curd. Rather, it should literally stretch itself. If it resists, return it to the bowl and add some more hot whey or stick the bowl back in the microwave , and try again.
If the curd just continues to break and tear, you are probably looking at a milk issue. Here's what bad curd, made from pasteurized homogenized milk, looks like in action:. The curd above won't make an enjoyable mozzarella. Believe me, I've tried. You can manipulate it into something that looks just like mozzarella, but it won't taste like it one bit. You can try to salvage it by blending it into a spread with some seasonings like salt, pepper, and herbs, or just pick at it.
It's kind of a tasty snack Assuming all is going well, simply fold the stretched curd back on itself after each pull, dipping the bundle back into hot whey as necessary to keep it pliable. You want to "spin" the curds only until they are shiny.
When I'm working with high-quality milk, this can happen after just two, maybe four long stretches. If it's still looking dull after three or four stretches, try adding more hot whey from the stovetop—your issue may be temperature-related. Once the whole mass looks smooth and shiny, fold the stretched curd over itself until it's roughly the size of your palm.
With your other hand, make a C shape with your forefinger and thumb, and push the curd through that space, exerting pressure with your fingers to shape it into a sphere. Try to press hard enough to prevent any bubbles from forming under the skin though a few small ones here and there are inevitable, especially when you're first starting out.
Alternatively, you can make a full loop with your thumb and forefinger to make bocconcini —the small, egg-sized mozzarella balls are a little more manageable for beginners. It is easy to make homemade mozzarella cheese. You need only rennet, citric acid , milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online.
In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests. Different kinds of animal milk can be used to make fresh mozzarella. Water buffalo's milk is very high in fat and casein , making it hard to digest in its raw form.
While it is not consumed as a beverage, it's prized for making mozzarella, burrata , ricotta di bufala, yogurt, and similar products. In Italy, if you want cow's milk mozzarella, ask for mozzarella fior di latte , which may be made with pasteurized or unpasteurized cow's milk.
In the U. Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio. Goat's milk mozzarella is made by some small producers. Fresh mozzarella is unique and difficult to substitute. Burrata is the best alternative, but it will be runnier. When cooking, however, a lower moisture mozzarella or another mild melting cheese, such as provolone or Monterey Jack, are options, but their flavors will not be identical.
You are probably familiar with shredded mozzarella layered on pizza and baked Italian dishes, and fresh mozzarella can be used in the same manner. It's also used in a variety of fresh and cooked recipes. It can be layered into salads, such as caprese salad , or in sandwiches and panini, or as a topping for bruschetta and crostini.
It can be enjoyed quite simply, with a drizzle of olive oil or as an accompaniment to melon or tomato. Fresh mozzarella is also a delightfully creamy and melty component to fillings and stuffings for meat and meatballs, chicken, and vegetarian dishes. If you buy or make fresh mozzarella, keep it immersed in liquid until you are ready to use it.
Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated; because of its high moisture content , it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer. Once opened, the mozzarella should be eaten as soon as possible, preferably within one day. Because of its delicate nature, fresh mozzarella does not benefit from freezing. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use.
Complete with a sturdy pot clip and large two inch dial, checking the This curd knife is essential in the cheese making process. With a long 14" blade it is easy to evenly cut curds, so whey can expel. Having no sharp edges, This stainless steel skimmer is a staple for all cheese makers. The slotted design lets whey drain from the curds, as they are scooped out of the pot, and placed into draining Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water.
Finally use your antibacterial cleaner to wipe down all surfaces. Set your rennet mixture aside to use later. Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later. Stir in a top to bottom motion for approx. Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.
Take the pot off the burner and continue stirring slowly for minutes. More time will make a firmer cheese. With a slotted spoon, scoop curds into a colander or microwave safe bowl if the curd is too soft at this point, let it sit for another minute or so.
Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock. If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute. You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch rubber gloves will help since the cheese is almost too hot to touch at this point.
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds.
Drain off all of the whey as you go. Note: If you prefer to not use a microwave here is a recipe using a water bath where the curds are heated in hot water. Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed if it begins to cool before it's ready to stretch.
Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more like taffy.
This is what makes it Mozzarella. Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate.
When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh. Our best advice to date is to buy a LOCAL milk one that has not had to have the extensive Long Haul treatment For more details on finding a milk that works for you click here.
A problem is that milk is being shipped cross country after being processed by huge processing plants. In order to do this the milk must be processed at higher temps and then held at cold temps for long periods of time while going these long distances to markets.
This is especially true for our so called "organic milks" Many of the milks not labeled as UP are in fact heat and cold damaged and will not make a proper cheese curd for this Mozzarella, if your cheese is not working try our dry milk powder and cream recipe. If you have any concerns on your milk quality or you can not form a nice curd like you see in the following recipe click here for more info on Ultra Pasteurized Milk. This is an example of curds that are not forming properly because of Ultra Pasteurized milk.
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