Raw Grass Fed Milk Mozzarella
This recipe is adapted from Epicurious using a half gallon of Raw Grass Fed Milk.
- Prep Time: 30 minutes
- Total Time: 30 minutes
Ingredients
- 1/2 Gallon Raw Grass Fed Milk
- 1/2 cup water
- 3/4 tsp citric acid
- 1/8 cup water
- 8 drops vegetable rennet
- 1/2 tsp kosher salt
Instructions
- Dissolve 3/4 tsp citric acid in 1.2 cup water.
- Combine 1/8 cup water and 8 drops of rennet.
- In a large heavy pot, add the milk and the citric acid mixture and warm over medium heat, stirring occasionally, until temperature reads 90°F.
- Remove pot from heat and add the rennet mixture. Stir for 30 seconds. Cover and rest for 10 minutes.
- While you wait, heat another pot of water to 185°.
- Using a long knife, cut the curds in a 1 inch grid pattern.
- Place pot back on medium heat and stir gently trying not to break up the curds. When the mixture reaches 105°F, remove from heat and set aside to rest for 5 minutes.
- Prepare a medium bowl filled with ice water to rest the cheese. Put on food rated rubber gloves.
- Dip a fine mesh strainer in to the pot to remove all the curds.
- In the second pot of hot water, rest the strainer with curds for 2-3 minutes. Reheat the curds to a pliable state so you can knead and fold them. After folding for a minute, add the kosher salt. Reheat in hot water when the curds begin to cool. Continue folding until the curds are elastic and smooth.
- Form cheese in to a ball and place in ice water bath. Should be cool and ready to eat in a few minutes.
Notes
Unlike the hand-formed method I used, I’d suggest using plastic wrap to form the cheese in to a tight round ball.
Find it online: https://eatup.kitchen/homemade-grass-fed-raw-milk-mozzarella/