A couple of youse guyse keep asking for my cheese recipes, and i keep forgetting to post them. Here is the one that we use the most, and it can be made with any kind of milk. But of course, around here it usually gets made with fresh raw goat's milk.
The key to cheese making seems to be strictly adhering to the TIME and TEMPERATURE elements of the recipe...This is a great cheese to start with because time is not really an issue. Just don't miss the mark on the temperatures, if you miss the mark you kill the cheese.
Also, a word about rennet. I have repeatedly read not to use Junket rennet, but know people that do use it with great success. I use a liquid animal rennet purchased from a cheese makers supply company, and have always been very happy with the results. So.....i dunno. Use whatcha got, i always say.
Whoop some of this out next time you are gonna make a pizza....you won't be sorry!
QUICK MOZZARELLA
Bring 1 gallon of milk to 55 degrees.
Stir in 1 1/2t citric acid combined with 1/2 c water.
Bring to 90 degrees.
Stir in 1/4t rennet combined with 1/2c water.
Bring to 105 degrees.
Drain for 10 min., save the whey
Stretch.
STRETCHING
Traditional: Bring the whey up to 140 - 150 degrees in a double boiler. Divide cheese into quarters, submerge in hot whey until it gets all melty and stringy, then remove to a bowl, and stretch either with your hands or a couple of wooden spoons, like you are pulling taffy. When it gets all shiny it is done. Repeat with remaining cheese, in small batches.
Microwave: Divide in half, wave for 1 minute, stir, wave 1 min, then stretch as above. Wave additional minute if necessary.
Note: the stretching process produces a lovely milky juice, don't miss this, slurp it up or soak some bread in it, it is yummy!! Also, don't throw out the whey, feed it to the animals...still has lots of good nutrition. If you are really industrious, you can use the whey to make ricotta. If anyone has any good recipes or uses for whey, please share!
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