Cheese is my addiction, I love it. from fragrant bleu, to soft, velvety brie, Cheese is one of the few foods that can go well with any course in a meal, from a starter, to desert. Long story short, Cheese is my bacon.
I have been toying with the idea for some time to make my own, however Citric Acid, has been my Achilles heel. online you can find it in bulk, but I don't have a use for a pound of sour stuff in my cabinets, and none of my local pharmacies carry the cap form. so it has been a real conundrum. However, this past Monday I had my Eureka moment, and found that the local "health food" store had it in their bulk spice boxes, thus began the journey that followed.
Let me add one side note before I continue. do not attempt this, as I so foolishly did, at 7pm after a long day at work, your desire for cheese will be tempered by your desire to sit down.
Now that we have that out of the way, let us begin.
1 g. Whole milk. Raw is preferable, but Pasteurized is fine, it cannot be Ultra-pasteurized, so you will have to splurge on the more expensive brand.
1/2 of a tab of Rennet
1+1/4 teaspoon of Citric acid
3/4 cup of non chlorinated water
3-4 Tbsp of sea salt, or any non-iodized salt
|In a large non-reactive(no aluminum or cast iron) pot, pour your milk in and set on medium heat. While it is heating, take 1/2 water and dissolve the citric acid and in a seperate container the 1/4 water and rennet tablet.|
|Once the Milk gets to 90°F add your citric acid, stir for 30 secs then add your rennet, stir for another 20 secs, then remove from the heat, put the lid on and wait.|
In closing, the amount of cheese to milk ratio is small, but there is nothing comparable to this, not even the most expensive store bought fresh mozzarella hold a candle to it. I will be doing this again.