Thank you for attending the cheesemaking class! I hope that you found it fun and informative. Here is some of the information that we discussed during the class. If you have any questions, please feel free to email me [email protected].
Quick Mozzarella
- Mix 1.5 tsp Citric Acid in 1⁄2 cup cool water and set aside.
- Mix 1⁄4 tsp liquid rennet in 1⁄4 cup cool water and set aside.
- Put 1 gallon of milk in pot and check temperature. Slowly heat it to 55 degrees. This will not
take much heating. - With the milk at 55 degrees add the citric acid solution and stir to combine.
- Slowly (while stirring) bring the milk up to 90 degrees.
- When the milk is at 90 degrees slowly add the rennet solution while stirring in an up and down
motion. Continue to stir for 30 seconds. - Cover the pot and let it sit for 5 minutes.
- Check the curd looking for a clean break. If the curd is too soft let it sit a little longer.
- Cut the curd into squares.
- Place the pot back onto heat and gently stir the curds as you bring the temperature to 105
degrees. - When the curds are at 105 degrees remove the pot from the heat and continue to stir for 4
minutes. - Scoop out the curds and put into a microwave safe bowl.
- Heat the curds for 1 minute in the microwave.
- Drain off the excess whey and knead/stretch the curds to distribute the heat.
- When the curds start to cool return them to the microwave for 35 seconds and then drain/stretch
again. When they cool, heat for 35 seconds again. - Drain off the whey, add 1 – 1.5 tsp cheese salt and stretch the curds until they are shiny.
- Eat!!
To store the mozzarella put it into a container filled with whey and some salt. Make sure that it is fully
covered with the whey. It can last for a few days in the fridge.
Quick Chevre
- Heat 1⁄2 gallon of goat milk to 190 degrees. Stir constantly as you are heating the milk to be
sure that it does not burn. - Add juice of 2 lemons (about 1⁄4 cup) and stir well.
- Cover the pot and let it sit for 15 minutes.
- Check the curds. If they are set, pour the curds and whey into a cheese cloth lined colander or
into a nut milk bag. Pick up the cloth or bag with the whey in it and hang it to drain for 1-2
hours. - Scoop the cheese out into a dish and add salt/herbs/jam and enjoy!