The curds should now be carefully transferred to a bowl with a spoon or perforated ladle (best). You can minimize this by treating the curd very gently at all stages. Since your mix for this cheese is 7 pints of milk to 1 pint of cream you can either follow the package mix directions for 1 gallon and drink the 1 pint of Non Fat Milk you remove to make room for the cream addition or simply multiply the total dry milk powder needed by .875 (7/8ths of a gallon) to make just the 7 pints. This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. This recipe for Mozzarella involves adding cream to Non Fat Dry Milk Powder. Folding and removing whey now have your cheese looking more like mozzarella. Once the curd begins to consolidate well it is time to heat the curds to develop the stretching character of mozzarella. Cover and keep at 75°F for about 24 hours. All rights reserved. Once your mozzarella begins to stretch you can now give it the characteristic smooth texture of mozzarella by stretching and folding the curds like taffy. This is also the point where you add the quantity of salt you like (1/4-1/2 tsp. The first stage of 60 seconds on High will cause more whey to be released as the curds heat. The more times you do this the smoother it will become. Cottage cheese is made by heating whole milk, coagulating or “setting” the milk into a solid curd (in this case with animal rennet), and then gently cooking the set curd until it soft and bouncy. This may take 3-5 minutes and you should note that the curd is ready to stretch on its own when it is ready. Quickly as in the previous step, press/knead the curds while pouring off the whey. Stirring should be very gentle until they have been cooked for a while. Refrigerate this overnight and you have one gallon of great milk to make your mozzarella. The curds freeze well, so keeping a supply of them on hand is not difficult. This cheese salt absorbs easily and contains no iodine. Get exclusive discounts, cheese making e-books, recipes, and more! Further whey separation can now be done by pulling the curd back to the center of the bowl. While warm the cheese will simply slump into a flat disk. Make sure that this is stirred until it all dissolves. Then move it to the fridge for further cooling. Choose one of the following methods to heat the curds: A) Our 30 minute system is quicker because we simply use 3 cycles in the microwave to heat the curds to the point of stretching. We've used many other brands along the way that also work well.
