Chef Angelo
1934 - 1995
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Mozzerella from powdered milk
Posted on : 19 June, 2019
Found this excellent step by step video on how to make mozzerella cheese using powdered milk by youtube user TheMudbrooker https://youtu.be/hVDDLEF0vTU
Patreon: https://www.patreon.com/user?u=19715027
Directions:Ingredients:
1 gallon water
6 cups powdered milk
1 1/2 sticks butter (6 ounces) salted, but unsalted will work too.
1 1/2 teaspoons citric acid, dissolved in 1/2 cup water
1 rennet tablet, crushed and dissolved in 1/4 cup water just before use
1 1/2 teaspoons salt
- In a large, heavy bottomed stainless steel pot dissolve milk powder in 1 gallon of water.
- Melt butter, heating to no more than 120 degrees F.
- Heat 1 1/2-2 cups the reconstituted milk to 110-120 degrees F.
- Combine warm milk and melted butter in a blender and blend at high speed for 2-3 minutes.
- Add milk/butter mixture to milk in pot and add citric acid dissolved in 1/2 cup water.
- Heat on medium heat, stirring constantly, to 90 degrees F.
- Remove from heat and add rennet dissolved in 1/4 cup water. Stir 30 seconds, cover and let stand undisturbed for 30 minutes.
- Cut curd into 1 inch sections and return to heat. heat to 115 degrees F swirling curds frequently. Let stand 5 minutes.
- Strain whey from curds and when a ball forms, knead gently to remove as much whey as possible.
- Heat cheese for 1 minute in microwave, knead and pull to remove remaining whey, reheating as needed for 15-30 seconds.
- When whey has been removed, add salt and knead in.
- Reheat cheese and knead and pull until smooth and glossy. Chill.