Ingredients with Measurements:
- 1 gallon whole milk
- 1/4 teaspoon mesophilic culture
- 1/4 teaspoon liquid rennet
- 1/4 cup non-iodized salt
- 1/2 gallon water
- 1/4 cup white vinegar
- 1 pound fresh mozzarella cheese
Special equipment needed:
- Large pot
- Thermometer
- Cheese cloth
- Colander
- Large bowl
- Brining container
Step-by-step instructions:
1. Heat the milk in a large pot over medium heat until it reaches 86°F.
2. Sprinkle the mesophilic culture over the milk and stir well.
3. Dilute the liquid rennet in 1/4 cup of cool water and add it to the milk. Stir gently for 30 seconds.
4. Cover the pot and let it sit undisturbed for 45 minutes until the curd is set.
5. Cut the curd into 1-inch cubes and let it rest for 5 minutes.
6. Drain the whey and transfer the curd to a cheese cloth-lined colander.
7. Tie the corners of the cheese cloth together and hang the cheese to drain for 2 hours.
8. In a large bowl, dissolve the non-iodized salt in the water and add the white vinegar.
9. Cut the drained cheese into bite-sized pieces and add them to the brine.
10. Cover the bowl and refrigerate for 24 hours.
11. Drain the brine and transfer the cheese to a brining container.
12. Cover the cheese with fresh brine and refrigerate for another 24 hours.
13. Drain the brine and transfer the cheese to a container.
14. Store the cheese in the refrigerator for up to 2 weeks.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 45 minutes
5. Temperature:
Milk should be heated to 86°F.
Serving size:
This recipe makes 1 pound of cheese.
Nutritional information:
Calories: 80
Fat: 5g
Protein: 6g
Carbohydrates: 2g
Sodium: 400mg
Substitutions for ingredients:
You can use any type of milk, but whole milk will produce the creamiest cheese. You can also use different types of vinegar for the brine.
Variations:
You can add herbs or spices to the brine for extra flavor. You can also use different types of cheese for the brine.
Tips and tricks:
Make sure to use non-iodized salt for the brine. You can reuse the brine for future batches of cheese.
Storage instructions:
Store the cheese in the refrigerator for up to 2 weeks.
Reheating instructions:
This cheese is best served cold.
Presentation ideas:
Serve the cheese on a cheese board with crackers and fruit.
Garnishes:
You can garnish the cheese with fresh herbs or a drizzle of olive oil.
Pairings:
This cheese pairs well with crackers, bread, and fruit.
Suggested side dishes:
Serve this cheese with a salad or a charcuterie board.
Troubleshooting advice:
If the cheese is too salty, rinse it with cold water before serving.
Food safety advice:
Make sure to use clean equipment and wash your hands thoroughly before making cheese.
Food history:
Brining cheese is a traditional method of preserving cheese.
Flavor profiles:
This cheese has a salty and tangy flavor.
Serving suggestions:
Serve this cheese as an appetizer or snack.
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Region: Italian