Bessie has freshened and been added to the milking string … so after calves are fed and other milk is taken off … there is still LOTS of milk left to use! Perfect time to make mozzarella so I can start a stock pile in the freezer 😀
I had 5 gallons of milk extra this morning to make cheese with! (hip hip hooray!!!)
In a LARGE pot:
5 gallons milk
In a glass cup mix 1/2 cup water & 5 tsp. citric acid. Stir well! Then add to the COLD milk.
In a 2nd glass cup milk 1/2 cup water and 1 tsp. rennet. (SET ASIDE!)
Stir till milk reaches about 95 degrees.
Add rennet mix. Keep stirring! Milk will start to form curds (you will feel the change).
Keep stirring! The curds will start to glob together; use your spoon to pull them towards each other to form one mass.
Carefully pour off half the whey. Spoon the curds out and put them into a bowl. Reserve about 6 inches of whey in bottom of pot and keep the burner on medium low.
Pull off a chunk of curd off that seems easy for you to handle. Lower it into your reserved whey and stir around till it gets a bit “stringy”. Use a slotted spoon to pull up the heated curds and place in a bowl. Lightly salt (DO NOT USE IODIZED SALT), stretch & knead curds till a smooth ball forms. (doesn’t take too long) Bag. Repeat these steps till all the curds have been done. Use fresh or freeze. 🙂
I plan on approximately 1# cheese per gallon of milk. 🙂 ENJOY!
- To cut heating time … if I have time when the mornings milk comes in … I put the warm milk in my large pot … and take 1/2-1 gallon of COLD milk from fridge to stir the citric acid into. Then I stir the cold milk into the warm milk. This will cut heating time drastically! 🙂