My first home made mozzarella. Inspired by SmokinAl and Da Mrs with Q-View

Discussion in 'Cheese' started by teeznuts, Dec 22, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    After reading Da Mrs and SmokinAl's mozzarella threads, I just couldn't get the thought out of my mind. I used whole milk from the local grocery store and purchased the rennet tabs and the citric acid at a local store that models itself after the "whole foods" chain. I have also seen rennet at several grocery stores next to the jello mixes.



    citric acid


    I then followed the instructions in this thread by SmokinAl  and like he said it was really easy.

    I didn't have anyone to take pics for me while I was going through the process. I wasn't comfy taking pics and making cheese at the same time and my hands were covered in curds during part of the process.

    The only problems I had were losing a good portion of my curds that stuck in the cheese cloth(next time I won't use cheap cheese cloth) and I had an issue during the kneading process.

    During kneading I thought I had messed something up because I had what looked like ricotta. I remembered Al's thread saying to nuke if it gets dry and that saved the day. After a couple nuke sessions it began to get a shine and started sticking together. I added about 3/4 tsp of salt and sprinkled some dried chives for added flavor.

    I ended up with this.




    turned a couple slices into a quick midnight snack



    I can't wait to make some more tomorrow.
  2. Very nice!  I will be trying that one of these days too.  Thanks for sharing.

  3. teeznuts

    teeznuts Master of the Pit

    If you follow Al's thread you can't go wrong.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job Teez! 

    I can't stop making the stuff.

    We had a problem with it sticking to the cheese cloth too, so I bought a real fine mesh ss strainer and it works better.

    It takes a little longer to get all the whey out, but you don't loose as many of the curds.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now mozzarella is stillon my to do list but I haven't made it yet. But I will soon I think.
  6. frosty

    frosty Master of the Pit

    Teez, for a first attempt, it looks EXCELLENT!  You are gonna make it look too easy!  I like Al's idea aboout the fine mesh SS strainer.  That will probably last forever, and you would minimize the problem.

  7. Looks great. Nice snack too.
  8. Teez, what a great job!

    Al the idea of the SS strainer is great, would you put a plate of sorts with weight on top to help with the draining or just let it sit useing its own weight?

  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Teez, looks really good.... You , Al, and Da Mrs have got me going on a mozz trip....  If I made a gallon of milk into mozzz, about how much cheese should I expect to get..  Dave
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]Nice ......
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Teez ya beat me to it - I have done a couple of runs too and was waiting until Mrs Scar was here to take some pics. I have been practicing so I can teach this to the 4H kids. Man this stuff is good and I am putting one in the smoker real soon 

    Great job man 
  12. OK, Ok now you all have me on the hunt... will make some this weekend, the comander in chief is with her mother and i am left here for for two days to do nothing but create chaos? thanks Guys, Have a Great Safe Holiday!

  13. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hey teez,

    Ya did good, nice looking Mozz.

    After I read Al's thread I ordered the citric acid and rennet, now I just have to wait a month for it to get here.  LOL

    Al, thanks for the tip, we don't have cheese cloth, but I already have a SS strainer.

  14. smokeamotive

    smokeamotive Smoking Fanatic

    Great job Teez! I have this on my to do list as well. I looked for Rennet tablets at the store but couldn't find any. I didn't think to look in the "Jello" section. Will have to check there. I was thinking of substituting Fruit Fresh for regular citric acic but i saw it contained things like dextose ond ascorbic acid and an anti caking agent. Will have to get the real stuff!
    Last edited: Dec 22, 2011
  15. teeznuts

    teeznuts Master of the Pit

    Do you suggest doing away with the cheese cloth completely and just using the strainer from square one? I lost alot of curds to the cloth.

    Hey Scar, what type of milk are you using? I used regular/whole milk from local grocer but I was told I may be able to get something closer to a raw milk taste at a health food store or whole foods/fresh and easy. Are you adding anything besides salt for flavor?

    Rennet is used for custard and ice cream among other things so it may be by the jello/baking products.
  16. venture

    venture Smoking Guru OTBS Member

    Thanks to Teez and Al!  I am working up my courage to try this.  Everybody says it is easy but not so sure it would be that easy for me? [​IMG]

    Good luck and good smoking.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sorry guys my internet has been down all day. With the strainer you just scoop the curds out & push them down with your hand squeezing the whey out. You have to do it several times & the strainer I bought is not as large as I would like but it is very fine mesh, almost like one of those gold coffee filters. To answer the question about yield, you get about 3/4 pound of cheese from 1 gallon of milk. As I said before & Teez will verify, it's so easy & you will not believe how good the cheese is.
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ya Teez - I don't have a health food store here so I am using plain old milk from Albertson's 

    I got this kit that has 30 uses in it so I can give one to each kid to take home with them after we do it in class. 
  19. teeznuts

    teeznuts Master of the Pit

    Venture I was so worried about messing it up that I didn't dare get distracted with the camera for Q-View but it was actually a very simple process. The milk comes to temp within a few minutes and next thing you know your squeezing curds.
  20. teeznuts

    teeznuts Master of the Pit

    Do either of you have an opinion about trying to do 2 gallons at once? My stainless pot is huge and I could probably get 3 gallons in easy but I really want to try 2 gallons at once. If I just double the rennet and citric acid will I be ok? I'm dying to make tons of this stuff!!!

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