MOZZERELLA
1. Fill a large stainless steel pot with 1 gallon water and let it sit out overnight -(aluminum and Teflon ruined by acid--must have non chlorinated water easiest to achieve by letting it evaporate out overnight)
2. In the morning save out 1/4 cup water then reconstitute with powdered milk. (If using non-instant milk powder like the church's from cannery it will take 3 cups, instant milk takes 5 1/2 cups). Easier to do if pour out half of the water into a bowl and whisk vigorously or use hand blender in the pot then add water back in.
3. Let the milk sit on the stovetop at room temperature for at least 2 hours but less than 12.
4. Whisk or hand blender in 1/2 cup olive or canola oil and 2 tsp. citric acid powder ( Available at the Good Earth)
5. Dissolve 3/4 Rennet tablet in the 1/4 cup water you saved at the beginning (available at Maceys)
6. Heat the milk slowly stirring gently with a stainless steel metal spoon to 88 degrees F using a good thermometer-I use a meat thermometer with an extra-long probe
7. Add the dissolved rennet to the milk and heat to 105 degrees F. Turn off the heat and remove from burner if your stove is electric.
8. Curds will develop over the next half hour. Scoop out larger pieces and place in a large microwaveable bowl. Pour the rest through a cheesecloth lined strainer sitting over another larger bowl to catch the whey. Let the whey drain out -gather up cloth and squeeze gently to help remove whey. After you have separated out all the curds place into the microwaveable bowl and pour all the whey back into your pot to make ricotta.
9. Put on some rubber gloves (like yellow dishwashing ones) and press the curds against the bowl side to drain off the whey into your pot. Remove as much as you can then Microwave for 1 minute on high.
10. Press and drain the curds again until removed more of the whey. (They will be very hot) microwave for 35 seconds and work the cheese in your hands to remove rest of the whey (can repeat 35 seconds if need to do it again)
11. Add 1 tsp. NON-Iodized salt and knead it into the cheese. It should become very stretchy, smooth, and shiny. You can also knead in other ingredients here--jalapenos, onion etc.
12. Stop kneading the cheese before it cools off to the point where it doesn't stick to itself (if it does heat it up again 35 seconds). Press into a plastic bag or Ziploc container and allow cooling in the fridge. Makes about 1 lb.
1. Fill a large stainless steel pot with 1 gallon water and let it sit out overnight -(aluminum and Teflon ruined by acid--must have non chlorinated water easiest to achieve by letting it evaporate out overnight)
2. In the morning save out 1/4 cup water then reconstitute with powdered milk. (If using non-instant milk powder like the church's from cannery it will take 3 cups, instant milk takes 5 1/2 cups). Easier to do if pour out half of the water into a bowl and whisk vigorously or use hand blender in the pot then add water back in.
3. Let the milk sit on the stovetop at room temperature for at least 2 hours but less than 12.
4. Whisk or hand blender in 1/2 cup olive or canola oil and 2 tsp. citric acid powder ( Available at the Good Earth)
5. Dissolve 3/4 Rennet tablet in the 1/4 cup water you saved at the beginning (available at Maceys)
6. Heat the milk slowly stirring gently with a stainless steel metal spoon to 88 degrees F using a good thermometer-I use a meat thermometer with an extra-long probe
7. Add the dissolved rennet to the milk and heat to 105 degrees F. Turn off the heat and remove from burner if your stove is electric.
8. Curds will develop over the next half hour. Scoop out larger pieces and place in a large microwaveable bowl. Pour the rest through a cheesecloth lined strainer sitting over another larger bowl to catch the whey. Let the whey drain out -gather up cloth and squeeze gently to help remove whey. After you have separated out all the curds place into the microwaveable bowl and pour all the whey back into your pot to make ricotta.
9. Put on some rubber gloves (like yellow dishwashing ones) and press the curds against the bowl side to drain off the whey into your pot. Remove as much as you can then Microwave for 1 minute on high.
10. Press and drain the curds again until removed more of the whey. (They will be very hot) microwave for 35 seconds and work the cheese in your hands to remove rest of the whey (can repeat 35 seconds if need to do it again)
11. Add 1 tsp. NON-Iodized salt and knead it into the cheese. It should become very stretchy, smooth, and shiny. You can also knead in other ingredients here--jalapenos, onion etc.
12. Stop kneading the cheese before it cools off to the point where it doesn't stick to itself (if it does heat it up again 35 seconds). Press into a plastic bag or Ziploc container and allow cooling in the fridge. Makes about 1 lb.
13. For another stretching option please see: http://www.youtube.com/watch?v=7vymXC0Cnxw&feature=fvwrel
