I like short, quick, weekend projects that do not take forever and do not make me nuts. Any time I find a new project, I look over the directions to be sure I will have the patience to follow through. If not, I do not even bother to start. This is a quick, easy way to make good, homemade cheese for you and your family, friends, pets, whatever your thing is and it does not take all day. You will need a few special ingredients but they are easy to come by and not very pricey. Most if not all of these ingredients can be found at the local grocery store. If you want to make large batches or make cheese often, you may want to look online for a cheesemaker. Specialty shops like these have exactly what you need, the exact kind you need and usually in larger quantities than the local grocery. If you find you love making cheese you can advance to different cheeses with more elaborate processes. A cheese maker’s shop can help you with all your needs.

There are many versions for making homemade cheese, easy to find online or in books.

Here you have the quickest and easiest way I have found to make homemade Mozzarella Cheese.

1 1/2 teaspoon citric acid powder

1/4 tablet vegetable rennet

1-gallon whole milk

1 teaspoon cheese salt

a colander

a slotted spoon

cheesecloth

The first thing to do, is gather your items and set them out so you have them in hand.  

Dissolve the citric acid in 1/4 cup cool water.

Dissolve the vegetable rennet in 1/4 cup cool water.

On the stove top in a large pot, stainless steel in best, bring 1gal of milk not quite to a boil. It is best to use a thermometer to watch the temp rise. You want the milk to heat to around 90 degrees.

Next add the citric acid mix to the milk and stir. Continue to stir. Curds will start to form at this point. That is what you want to happen. This is the milk curdling from the citric acid.

Next add the vegi rennet mix and stir. You want the temp to get to above 100 degrees for this. When you get to about 105 degrees or so, turn off heat. Do not cook to long or at to high a temp or you will get a weird, rubbery thing, not cheese. The curds should be forming and separating from the whey. The whey is the clearish yellow liquid that is left after cheese and butter are made. Cover the pot and let it sit for 5 to 10 minutes.

While the curd pot is resting, start another pot of water boiling. Bring it to a real boil.

When the whey is clear and the curds have formed as much as it will, scoop the curds into strainer. I use a plastic ladle for this. It makes it easier to handle and does not get hot. Put the curds into the strainer and put them into the boiling water. Be sure the curds are underwater. Leave the curds in the boiling water for 5 to 8 minutes. Stir gently but be sure the curds stay under the water. The curds will be very hot so be careful to use heat protection.

Next, strain the curds out of the water and set them aside to cool just a tiny bit. You will need to work the curds warm but again, they are very hot so be careful.

Put the curds on a clean counter or use a cutting board or bread board for easier cleanup. It does not matter what kind you use, plastic, glass, metal, you just need something clean to work the cheese on. Sprinkle the cheese salt onto the curds and mix. You will next work the curds with your hand, a bit like working dough or taffy. The curds should work together, get firm and have a slight gloss to them. Once you have worked them enough, you will be able to form the curds into balls or patty shapes or whatever you like. Do not over work the curds or your cheese will be tough.

I just used my hands and made small balls like rolling play-dough. Then put your new hand made cheese into the fridge to cool. It is best to put it into a container so it does not dry out. Homemade cheese does not have the preservatives, extra oils, and other stuff that factory-made cheese does, so you will need to keep it covered.

You have made your first, homemade Mozzarella Cheese. Don’t you feel proud? You can eat your cheese, knowing that you made it and you know what you put into it. You have made one more step to being self-sufficient, going green, or just making a healthier snack.

Thank you for checking us out and please come again for another edition of Out Standing in the Field.