Real Mozzarella From Powdered Milk

  • Published on:  12/24/2016
  • Patreon:
    Yes, cheesecloth would work better, I had started before I noticed I didn't have any left.
    The recipe:
    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 (48.8 C). Heat 11/2-2 cups the reconstituted milk to 110-120 degrees F (43.3-48.8 C). 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 (32.2 C) 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 (46.1 C)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.