Did you know that there are over 1800 types of cheeses?! Brace yourself while we head into mozzarella land. I have been working on this mozzarella food blog since back in August and I did run into some issues, but I am pleased to say with those issues I discovered what worked, what didn’t work, etc. As you can see Ganon shows my frustration of wasting 15 gallons of milk. 😉
First you want to use whole milk that is not ultra pasteurized just regular whole milk is perfect. However, if you do have access of getting fresh raw milk you can certainly use that just note it is pricey. But both will work in this recipe. (I tested both)
Second ingredient that is crucial to this recipe is citric acid. Citric acid is typically found in the canning area of the grocery store. Or you can find it online too. Now, if you can’t find it either in a store or online you can certainly use distilled vinegar or lemon juice. Use the same amount as I show in the video.
Thirdly and the most important part of making mozzarella is the rennet. What is rennet? Rennet is a brownish liquid enzyme that is used to separate the whey and curds of milk. Now, I did use rennet I bought online and unfortunately that one did not work. The curds would fall apart and not solidify. However, Tulip Tree Creamery is a wonderful and local cheese making creamery that sells rennet. I used their rennet and my mozzarella finally worked. They have wonderful kits and delicious cheese that you can buy. I highly recommend them.
Well, folks now that I bit your head off with a lot of information let’s get to the fun part and learn how to make Mozzarella shall we!? Oh yeah one last thing…Say cheese!