hey friends! So, as you probably know, I’ve been doing these 30-minute-to-one-hour demos over on Facebook every Saturday morning. I try to share the videos here with you, but I was thinking about this yesterday. I have people asking for the recipes and instead of sending it out multiple times, why not just share that here on the blog? Then I can just send one link rather than a whole document. I’ll start with the video of whatever I’m making and then follow it up with links to resources plus the recipe (if I have an exact recipe). I’m calling it the “Chicken Librarian Makes” series. So let’s start with homemade 30 minute mozzarella, okay? I have previous shared the video, so if you’ve seen it already just scroll down to the recipe and resource links. Have a happy day friends!

Ingredients:
1 1/2 teaspoons citric acid
1 gallon whole milk
1/4 teaspoon liquid rennet or 1/4 rennet tablet
1 teaspoon salt

Instructions:
1. Dissolve citric acid in 1/2 cup cool water. Set aside
2. Add rennet to 1/4 cup cool water, stirring to combine. Set aside
3. Add milk to large pot, add citric acid solution to the milk and mix thoroughly.
4. Heat the milk to 90°F, stirring constantly. Remove the pot from the heat and slowly stir in the diluted rennet with an up-and-down motion for about 30 seconds. Cover the pot and leave undisturbed for 5 minutes.
5. Check the curd. It should look like custard, with a clear separation between the curd and the whey. If it’s too soft or the whey is too milky, let it sit for a few more minutes, covered. Cut the curd with a spoon or knife that reaches all the way to the bottom of the pot.
6. Place the pot back on the stove and heat the curds to 105°F, gently moving the curds around with your spoon. Remove from the heat and continue to stir slowly for 5 minutes. If you want a softer cheese, stir for 2 or so minutes.
7. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey.
8. Microwave the curds on HIGH for 1 minute. Drain off the excess whey. Gently fold the cheese over and over, taking care as the cheese will be HOT, use a spoon if necessary. The cheese will not start stretching until it’s too hot to touch (approximately 145F).
9. Microwave up to 2 more times if necessary, for 35 seconds each time. Add salt a little at a time while kneading and stretching the cheese.
10. Knead the cheese quickly until it is smooth and elastic. When the cheese stretches like taffy, it is done. If the curds break instead of stretch, the cheese is too cold and need to be reheated.
11. When the cheese is smooth and shiny, cut it into quarters, then roll it into small balls. You can eat it while still warm. Or you can place them into bowls of ice water for 1/2 hour to bring the temperature down rapidly. This will produce a consistent smooth texture throughout the cheese.

Resources:
Recipe from Home Cheese Making by Ricki Carroll
Cheesemaking Supplies can be purchased from cheesemaking.com

Next up: Homemade Sourdough Starter, Facebook Live, 10AM Saturday May 16th. I hope to see you all there!

’til next time
-k
xoxo