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making mozzarella

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Anyone done this and if so where do you find the ingredients.

citric acid, lipase, rennet, non-ultra-pasteurized whole milk.

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  1. http://www.cheesemaking.com/ for supplies.
    We have regular pasteurized milk in grocery stores here in MA; do you not ?

    1 Reply
    1. re: magiesmom

      I have purchased my citric acid and rennet from Ricki as well. Check out this link regarding local milk. So far i've only made one batch, but hope to make more when the summer tomatoes are around...

      http://www.cheesemaking.com/goodmilkl...

    2. http://www.chow.com/food-news/54705/m...

      Most non-organic milk undergo regular pasteurization.
      Supermarkets and drugstores carry citric acid.
      I'm curious if a butcher shop would have rennet, but, best to use the cheesemaking site linked above.

      1 Reply
      1. re: ediblover

        Citric acid being labeled as sour salt, often found in the ethnic aisle or near the spices/salt.

      2. Your biggest problem will be finding the not-ultra-pasteurized milk in New Orleans, where UP helps extend shelf life dramatically in a hot climate. II doubt Albertson's has non-UP milks, but maybe. Whole Foods may carry a small, local brand that isn't ultra-pasteurized, but since they aren't required to label when milk has been UP, it can be a process of trial and error.

        If you have milk that is UP, you'll end up with a ricotta-style cheese - the curds won't set up like they should for a mozzarella. The cheese is actually fine to eat and tastes pretty good. When I started making cheese and wasn't sure which milks were UP, we had a lot of this "failure" cheese, and it worked out okay. But when you find a brand that works, stick with it!

        1 Reply
        1. re: RosemaryHoney

          I thought it had to be labelled UTH? no?

        2. Bought the kit from cheesemaking.com at my local homebrew store. It came with instructions to make both mozzarella and ricotta. It was tremendously easy; even easier than making bread. I've made balls of cheese, and I've also made string cheese. It strikes me as a project that even kids would enjoy. Highly recommended.