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1 Hour Mozzarella $11.95-
This kit and store bought milk is all you need to make up to 9 pounds of fresh homemade mozzarella cheese. It is easy, fun and only takes 1 hour. Our mozzarella kit is a great way to introduce your children to the art of cheese making while helping them develop healthy and wholesome eating habits.You supply one gallon of milk per batch. Kit makes six batches. KEEP REFRIGERATED Contents will remain fresh for 6 months when stored properly.
Mozzarella Cheese Kit
  • 1/2 oz. Liquid Rennet
  • 1 oz. Calcium Chloride
  • 2 oz. Citric Acid
  • 3 tsp. Lipase Powder
  • 3 oz Flaked Salt
    		•  Mozzarella Recipe
  • 1 gallon whole milk
  • 2 teaspoons citric acid
  • 1/2 teaspoon rennet
  • 1 teaspoon calcium chloride
  • 1/4 to1/3 teaspoon mild lipase powder for flavor is optional. Vegetarians should omit this ingredient.
  • 1 teaspoon flaked salt or to taste

    • distilled wate
    		Equipment Needed
    • 6 to 8 quart stainless steel pot. Do not use aluminum.
    • 1 stainless steel or plastic slotted spoon
    • 2 quart microwave safe mixing bowl
    • measuring spoons
    • thermometer
    • rubber gloves
    Pre measure all ingredients into individual containers.
  • Mix 1/2 tsp. liquid rennet with 1/4 cup of distilled water
  • Mix 1 tsp. calcium chloride with 2 Tbs. of cold distilled water
  • Measure out 2 teaspoons of citric acid
  • Measure out 1 teaspoon of flaked salt
  • Measure out 1/4 to 1/2 teaspoon of mild lipase powder optional. Vegetarians omit this ingredient.
    		•
    Preparing the Milk
    Place the milk into a pot on the stove over medium heat. It is important that you heat the milk slowly. Sprinkle the citric acid on to the milk while you gently stir. Heat slowly until the milk reaches 88 degrees. Stir every few minutes to prevent scorching the milk on the bottom of the pot. You will begin to see the curd develop.
    Once the milk reaches 88 degrees add calcium chloride and optional lipase powder. Stir gently for 30 seconds.
    Add the rennet and water mixture and stir for 30 seconds.
    Continue stirring every few minutes until the milk reaches 105 degrees.
    Developing the Curd
    Turn off the heat and let the milk set for 15 minutes at 105 degrees. Curd (white mass) and whey (greenish liquid) will now be fully separated. 
    Cooking the Curd
    Use a slotted spoon to transfer the curd to a microwave safe dish. If the curd is to soft to transfer, let the milk sit a few more minutes. Pour off as much of the whey as you can. NOTE: save the pot of whey if you will be cooking the curd on the stove top instead of the microwave.
    Put on your rubber gloves and gently press the curds together and force more whey out of them. Squeeze out as much whey as possible.
    Micorwave
    • Place the curd in the microwave on high for one minute. Remove and press the curds again to force out more whey. Continue pressing until the curd is cool enough to knead into a ball with your hands.
    • Place the curd back into the microwave and heat on high for one minute. Remove from oven and drain the whey. Sprinkle salt evenly over the curd. Knead again removing as much whey a possible.
    • Repeat the microwave heating and squeezing process one more time. This time your cheese will be almost too hot to handle, about 130 degrees. Using rubber gloves will help you stand the heat. Add the salt and knead the cheese as you would breaddough. It will become smooth and shiny. 
    While the cheese is still very hot, allow it to stretch between your hands. Fold it back onto its self and stretch again. Do this until it will not stretch any more. When it begins to stretch like taffy, it is almost done. You can have some fun now by pulling and stretching the cheese until it is completely cooled. This is an important step. Stretching will make the cheese firm and stringy. 
    Place the cheese in an air tight container and refrigerate. Use this cheese with in one week or store in the freezer for up to one month. If your cheese is too soft to shredding for pizza, place it in the freezer then shred and use it frozen.
    Fresh Mozzarella and Herb Appetizer
    After cooking the curd and just before stretching, reserve about one cup of soft cheese. While the cheese in still warm, press it out onto wax paper as if you are making a pizza crust. The cheese should be less that 1/4 inch thick. 
    Sprinkle the cheese with your favorite blend of fresh of dried herbs, pepper, garlic powder or anything you like. Even plain jelly will make a nice breakfast treat. Carefully roll the cheese like a jelly roll and wrap it in plastic food wrap. Refrigerate for at least 1 hour prior to serving. 
    Serve by slicing and placing on crackers or toast. These can be served cold or melted in a broiler.
    copyright 2001 J.R.Leverentz. All rights reserved.