{"id":3242,"date":"2014-01-30T19:53:42","date_gmt":"2014-01-31T00:53:42","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3242"},"modified":"2014-01-30T20:03:03","modified_gmt":"2014-01-31T01:03:03","slug":"diy-30-minute-mozzarella-layperson","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/diy-30-minute-mozzarella-layperson\/","title":{"rendered":"DIY 30-Minute Mozzarella for the Layperson"},"content":{"rendered":"<p>When my editor assigned me this DIY blog I figured, No problem. I was ready to tackle this project and impress friends with my cheese making skills. \u201cWhat is that smell?\u201d people would ask. \u201cWhy it\u2019s that aged artisanal cheese that girl is holding! Did you make it yourself?\u201d Indeed I did. \u201cAstonishing!\u201d<\/p>\n<p>But then, pages of renneting, ripening, and brining, made me wonder, What in the name of Brie did I get myself into? I was never the kid who made friendship bracelets on the playground and Lego bricks looked more like candy than robot pieces. Me make cheese? Who was I kidding?<\/p>\n<p>I was tempted to dump my unfound cheese making dreams down the drain until I was introduced to cheese makers of all levels in the blogosphere. Eventually I discovered less daunting cheese recipes that even I could handle.<\/p>\n<p>And so, with a relieved sigh, I began my escapade into cheese making with homemade mozzarella.&nbsp;<\/p>\n<p><strong>DIY HOMEMADE MOZZARELLA<\/strong><\/p>\n<p><em>This mozzarella is easy to make and reminds me of my childhood (specifically string cheese and Stretch Armstrong). Special thanks to Robin, DIY-er at <a href=\"http:\/\/www.oursemiorganiclife.com\/\" target=\"_blank\">Our Semi Organic Life<\/a>, for sharing her photos and recipe.<\/em><br \/>\n<strong>Makes 1 pound fresh mozzarella<\/strong><br \/>\nINGREDIENTS:<\/p>\n<ul>\n<li>1 gallon whole milk<\/li>\n<li>2 teaspoons citric acid*<\/li>\n<li>\u00bd rennet tablet*<\/li>\n<li>\u00bc cup water<\/li>\n<li>1 teaspoon salt<\/li>\n<\/ul>\n<p>SPECIAL EQUIPMENT:<\/p>\n<ul>\n<li>Nonreactive pot (not aluminum or cast iron)<\/li>\n<li>Thermometer (preferably digital)<\/li>\n<li>Slotted spoon<\/li>\n<li>Strainer<\/li>\n<li>Cheese cloth<\/li>\n<\/ul>\n<p><strong>Step 1: Assemble Ingredients and Tools<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz1.jpg\"><\/a><\/p>\n<p><strong>Step 2: Heat the Milk<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz6.jpg\"><\/a><br \/>\n<strong>Pour<\/strong>&nbsp;the milk into the pot and then add the citric acid. Put the stove on medium-low heat. Dissolve the rennet tablet in water and stir. Using the thermometer, wait until the temperature reaches 88\u02daF. Add the rennet mixture and stir until the temperature reaches 105\u02daF.&nbsp;<\/p>\n<p><strong>Step 3: Separate Curds From Whey<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz10.JPG\"><\/a><br \/>\n<strong>Turn<\/strong>&nbsp;off the heat and allow the curds*\u2014those wondrous clumps\u2014to separate from the whey*. Scoop the curds into a bowl with the slotted spoon. Use the strainer to drain the whey from your mozzarella. Drain the whey back into the pot and leave the pot on the stove; you may use it for later.&nbsp;<\/p>\n<p><strong>Step 4: Knead<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz12.JPG\"><\/a><br \/>\n<strong>Knead<\/strong>&nbsp;the cheese on a smooth surface until the consistency is like taffy (not crumbly). Put the cheese in a bowl and microwave it for 10 seconds. Continue kneading and stretching.<\/p>\n<p><strong>Step 5: Knead Some More<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz14.JPG\"><\/a><br \/>\n<strong>Repeat<\/strong>&nbsp;microwaving and kneading 2 to 3 times. Add 1 teaspoon of salt as you\u2019re kneading. You can also wrap the cheese in the cheese cloth and dip it in the pot of warm whey for 1 to 3 seconds to make it more pliable. After dipping the cheese, do the same as above, kneading, stretching and adding salt. Repeat 2 to 3 times as necessary.<\/p>\n<p><strong>Step 6: Enjoy<\/strong><br \/>\n<a href=\"http:\/\/www.oursemiorganiclife.com\/\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/mozz15.JPG\"><\/a><br \/>\nAnd there you have it: a gorgeous specimen of mozzarella. You can eat it right away or get a little fancy and braid it. Robin likes to eat it on pizza. Store the cheese in a baggie with some salt water in the refrigerator.<\/p>\n<blockquote><p>*Cheese Lingo<br \/>\nCitric acid: aka \u201csour salt,\u201d is used as a flavoring and preservative agent. You can find it as a powder in health and organic food stores or order it online.&nbsp;<\/p>\n<p>Rennet tablet: rennet contains enzymes that cause milk to curdle, separating it into solids and liquid. You can usually find rennet tablets by the gelatin in grocery stores. Do not substitute the tablets with junket rennet, which is weaker than regular rennet.<\/p>\n<p>Curds and whey: what the eensy-weensy spider likes to eat.&nbsp;<\/p><\/blockquote>\n<p>Recipe and Photos by&nbsp;<a href=\"http:\/\/www.oursemiorganiclife.com\/\" target=\"_blank\">Robin&nbsp;of Our Semi Organic Life<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When my editor assigned me this DIY blog I figured, No problem. I was ready to tackle this project and impress friends with my cheese making skills. \u201cWhat is that smell?\u201d people would ask. \u201cWhy it\u2019s that aged artisanal cheese that girl is holding! Did you make it yourself?\u201d Indeed I did. \u201cAstonishing!\u201d But then, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[332],"coauthors":[342],"class_list":["post-3242","post","type-post","status-publish","format-standard","hentry","category-blog","tag-curds-whey"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DIY 30-Minute Mozzarella for the Layperson - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/diy-30-minute-mozzarella-layperson\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DIY 30-Minute Mozzarella for the Layperson\" \/>\n<meta property=\"og:description\" content=\"When my editor assigned me this DIY blog I figured, No problem. 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