Homemade Mozzarella and Ricotta
  • 1 Gallon unskimmed milk, I use RAW
  • ¼ teaspoon Lipase. Diluted into ¼ cup cool water. Allow this to sit 20 minutes prior to starting.
  • 1½ teaspoon citric acid. Diluted into ½ cup cool water
  • ½ teaspoon Liquid rennet. Diluted into ¼ cup cool water
  • Optional,
  • Salt and herbs
  1. Dilute Citric Acid into ¼ cup cool water. Allow this to sit 20 minutes.
  2. In a large kettle add citric acid to bottom of the pot. Add milk and slowly heat to 55 degrees.
  3. Add diluted Lipase. Continue to heat milk to 88 degrees. Stirring frequently.
  4. While stirring constantly, add diluted Rennet. Still for only 30 seconds. Remove from heat and allow to sit, untouched for 5 minutes.
  5. Check the curd. It should have a clear separation between curd and whey (see image). If the whey is milking, allow it to sit for a few more minutes.
  6. Cut the curd with a long knife that reaches the bottom of the pot. Make small 1inch slices. (see image).
  7. Return to the burner and heat the curds and whey to 105 degrees, gently stirring the curds around the pot.
  8. Remove from the heat and continue to softly still for 3 minutes.
  9. Using a slotted spoon, remove the curds and place them into a heat proof bowl. Reserve the whey.
  10. In the microwave, heat for 60 seconds.
  11. Carefully remove bowl from the microwave. Pour excess whey back into kettle. Add a pinch or two of salt or herbs now if desired. (highly recommended)
  12. Using a wooden spoon "knead" the cheese to distribute the heat.
  13. Return to the microwave and heat for 35 seconds. Stretch the curd as you would taffy. This is HOT. Repeat twice, pouring off excessive whey each time.
  14. When the cheese is smooth and shiny its ready. Roll into a ball, drizzle with olive oil and eat while its warm or cover and refrigerate.
  15. I like to double my batches and freeze it for grating.
Recipe by Millhorn Farmstead at https://rawsomedairy.com/homemade-mozzarella-ricotta/