I made cheese!! I guess a brewer life becomes a food life or in my case maybe the other way around. Regardless I have been really interested in making my own foods hence the beer making and now the cheese. Mozzarella cheese creation is fairly easy only requiring 1 gallon of whole milk, 1/2 tablet of rennet dissolved in 1/4 cup of water, and 1 1/4 teaspoons of citric acid dissolved in 1/2 cup of cool water. Pour milk in a large pot and start slowly heating, your first target temperature is 55F add the citric acid at this temperature, continue
stirring, some curdling will occur. At the 90F mark add the rennet, stir in an up and down motion with a slotted spoon, large yummy curds will magically start forming. Stir until the temperature is 105F, remove from heat and strain curds out of the whey into a large microwavable bowl. Press out as much whey as you can with your hands and remove whey. Microwave the curds for around 1.5 minute, you want an internal temp of 145F, and then knead until the cheese is stretchy and does not feel grainy. During the kneading process you may also want to add a dash of salt. I
got this idea from one of my favorite blogs
Brewvana which I
might add is a very good beer blog. Anyway the cheese turned out very good, I can't wait until next summer, fresh tomatoes, basil, olive oil, mozzarella, on a sour dough roll is to die for. For now I'm going to have to make some pizza dough and give this cheese a try. Oh and if you wondering what to do with all that whey feed it to your cat, well not all of it, they will love you for it.
I made cheese!! I guess a brewer life becomes a food life or in my case maybe the other way around. Regardless I have been really interested in making my own foods hence the beer making and now the cheese. Mozzarella cheese creation is fairly easy only requiring 1 gallon of whole milk, 1/2 tablet of rennet dissolved in 1/4 cup of water, and 1 1/4 teaspoons of citric acid dissolved in 1/2 cup of cool water. Pour milk in a large pot and start slowly heating, your first target temperature is 55F add the citric acid at this temperature, continue 
stirring, some curdling will occur. At the 90F mark add the rennet, stir in an up and down motion with a slotted spoon, large yummy curds will magically start forming. Stir until the temperature is 105F, remove from heat and strain curds out of the whey into a large microwavable bowl. Press out as much whey as you can with your hands and remove whey. Microwave the curds for around 1.5 minute, you want an internal temp of 145F, and then knead until the cheese is stretchy and does not feel grainy. During the kneading process you may also want to add a dash of salt. I 
got this idea from one of my favorite blogs Brewvana which I
might add is a very good beer blog. Anyway the cheese turned out very good, I can't wait until next summer, fresh tomatoes, basil, olive oil, mozzarella, on a sour dough roll is to die for. For now I'm going to have to make some pizza dough and give this cheese a try. Oh and if you wondering what to do with all that whey feed it to your cat, well not all of it, they will love you for it.
1 comment:
I never knew that making cheese was so easy! I will probably have to try it when I get home.
ME
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