"it's my party, I can make cheese if I want to"

And, so I did. Four gallons of mozzarella. The only question, why did I wait so long to try this? On a sidenote, I'm lactose intolerant. Funny, right?

On to the cheese making.

You will need:

A lot of pasteurized (NOT HYPERPASTEURIZED) milk (at least a gallon)
Rennet tablets
Citric acid
Cheese salt
A big ol' pot
A slotted spoon
A thermometer
Rubber gloves ( very important)
A microwave safe bowl



Pour the gallon of milk into your big pot.

Heat milk to 55 degrees.

Dissolve 2 tsps of citric acid in 1/4 cup of cold water. Add to milk once dissolved. Stir like crazy.

Wait till milk hits 88 degrees. It should start curdling and look like this




Then, dissolve 1/4 of a rennet tablet in 1/4 cup of cold water. Add to milk and stir again. Keep stirring. The curds and whey should start separating.




They should look like this. Take milk mix off heat once it hits 100 degrees. Wait until whey is clear before scooping out the curds into your microwave safe bowl.

Now, put on your gloves.

Squeeze out any excess whey. Then, microwave for 35 secs on high.

Knead like dough.

Microwave again for 35 secs. Add cheese salt now. Knead.

Microwave for one minute, cheese should feel like taffy. Stretch it, and then either roll it into a log, or into tiny balls.

Drop into ice cold water/salt mixture ( aka a brine).




It'll look like this.


Mozzarella. Then, eat it. We had it in pasta...


And on pizza. And just fresh.

It's easy, it's impressive, it's delicious. It takes less than 30 mins from start to finish.

Go forth and make cheese.

Kitchen ninja out.

Location:Snowden Rd,White Salmon,United States