“Twenty Minute” Mozzarella
Lisa Diemer of Kitchen Chemistry in Stroudsburg demonstrates how to make quick homemade mozzarella cheese using your microwave.
Homemade Mozzarella (makes 1 pound)
1/2 gallon whole milk
2 teaspoons citric acid
3 drops organic vegetable rennit
Pour milk into a microwave safe bowl.
Put into microwave for 3 minutes (mixture will be about 50 degrees)
In a separate bowl add 1/2 cup water with 3 teaspoons of citric acid and stir.
Sprinkle (not pour) the citric acid water over the mixture, then stir.
Put mixture into microwave for 30 seconds. (mixture will be about 90 degrees)
In a separate bowl combine 2-3 drops of rennit (which is an enzyme)
with about 1/4 cup of water.
Stir into the milk. The milk will start to curdle a bit.
Microwave for 2 minutes (The mixture will be about 105 degrees)
It will become curds and whey.
Drain the whey.
Slice through the curds in to bowl to about 1 inch pieces.
Microwave for 1 minute.
Drain the whey. ( you don’t want to completely drain all the whey because it will lead to dry cheese)
Microwave for 2 minutes.
Put the blob of cheese on a baking sheet and kneed it out, sprinkle cheese salt on top. (At this point for flavored cheese add garlic, basil, pepperoni, cinnamon and sugar or whatever you’d like.)
You can form it into small mozzarella balls and brush with olive oil,
or fill decorative silicon molds with the cheese for bite-size pieces.
Or roll into a smooth ball and store in refrigerator.