Real Mozzarella From Powdered Milk

710K+ views   |   13K+ likes   |   1K+ dislikes   |  
Dec 24, 2016


Real Mozzarella From Powdered Milk
Real Mozzarella From Powdered Milk thumb Real Mozzarella From Powdered Milk thumb Real Mozzarella From Powdered Milk thumb


Patreon: https://www.patreon.com/user?u=19715027
Yes, cheesecloth would work better, I had started before I noticed I didn't have any left.
The recipe:
1 gallon water
6 cups powdered milk
1 1/2 sticks butter (6 ounces) salted, but unsalted will work too.
1 1/2 teaspoons citric acid, dissolved in 1/2 cup water
1 rennet tablet, crushed and dissolved in 1/4 cup water just before use
1 1/2 teaspoons salt

In a large, heavy bottomed stainless steel pot dissolve milk powder in 1 gallon of water. Melt butter, heating to no more than 120 degrees F. Heat 11/2-2 cups the reconstituted milk to 110-120 degrees F. Combine warm milk and melted butter in a blender and blend at high speed for 2-3 minutes. Add milk/butter mixture to milk in pot and add citric acid dissolved in 1/2 cup water. Heat on medium heat, stirring constantly, to 90 degrees F. Remove from heat and add rennet dissolved in 1/4 cup water. Stir 30 seconds, cover and let stand undisturbed for 30 minutes. Cut curd into 1 inch sections and return to heat. heat to 115 degrees F swirling curds frequently. Let stand 5 minutes. Strain whey from curds and when a ball forms, knead gently to remove as much whey as possible. Heat cheese for 1 minute in microwave, knead and pull to remove remaining whey, reheating as needed for 15-30 seconds. When whey has been removed, add salt and knead in. Reheat cheese and knead and pull until smooth and glossy. Chill.