The document provides information on the basics of homemade mozzarella cheese making, including the history of cheese, necessary ingredients and supplies, different types of cheeses, and a recipe for 30 minute homemade mozzarella cheese. Details are given on the ingredients and step-by-step process for making fresh mozzarella cheese in only 30 minutes using common ingredients like milk, citric acid, rennet, and cheese salt. Additional resources for books and websites on the topic of homemade cheese making are also listed.
2. Cheese Basics
History
• Historians believe cheese
was made on accident when
someone carried milk in a
vessel made out of a cow or
goats stomach
• Egyptians as early 3100 BC
were making cheese
3. Cheese Basics
Ingredients
Must Haves Optional
• Milk (cow, goat, sheep) • Lipase Powder
• Cultures – To give stronger flavor
– Mesophilic (lower temps) • Citric Acid
– Thermophilic(higher temp) • Calcium Chloride
• Rennet – To make stronger curds, good
– Liquid for store bought milk
– Tablet • Annato
• Cheese Salt, Not Iodized – A food grade orange color
• Bacteria and Molds
5. Cheese Basics
Types of Cheese
• Fresh Direct Cheese
– Ricotta/Mascarpone
• Stretched-Curd
– Mozzarella/Provolone
• Semi Soft to Hard
– Jarlsberg/Parmesan
• Bloomy Rind
– Brie/Camembert
• Blue Cheese
6. 30 Minute Mozzarella
• 1 gallon Milk • Cut the curds into ¼ inch cubes
• 1 ½ tsp citric acid dissolved in ½ • Heat the curds to 105° F, while
cup cool water gently stirring the curds
• ¼ rennet tablet diluted in ¼ cup • Remove from heat and stir for 2
cool water to 5 more minutes
• 1 tsp cheese salt • Carefully ladle curds into
• Pour in large pot the citric acid microwave safe bowl, drain whey
solution, add milk (mixing • Microwave curds for 1 minutes,
thoroughly drain whey by kneading curds
• Heat Milk to 90°F, remove the pot • Microwave curds for 30 secounds
from the heat and gently stir in and drain whey (repeat twice)
the diluted rennet • Add salt
• Cover pot and let set for 10 • Stretch curds like taffy until
minutes, check for a clean break cheese becomes glossy
• From curds into a ball
8. Resources
Books
Home Cheese Making Artisan Cheese Making
at Home
9. Resources
websites
http://www.cheesemaking.com/
Supplies, Recipes, How-to Videos, Classes
http://medievalcheese.blogspot.com/
A historical view of cheese. The lady who
writes this blog only uses ingredients and
supplies available in medieval times.
Notas del editor
Can use store bought milk, just do not use milk that has been ultra-pasturized as all the proteins have been removed. Cultures in most cheeses, variations like a buttermilk culture. Rennett is a must in all cheese making, it coagulates the milk, was traditionally animal based but now many types or vegetable based. Salt not only gives extra flavor, it helps to drain the whey from the curds, deter unwanted bacteria, as well as other things