Ricki Carrolls 30 Minute Mozzarella Homemade Recipes

RICCIARELLI

Steps:

• Combine white sugar and almonds in the bowl of a food processor; pulse into a fine powder. Pour into a bowl.
• Combine 1/4 cup egg whites and vanilla extract in a bowl; add to almond-sugar mixture, mixing as little as possible. Wrap dough in plastic wrap and refrigerate for 12 hours.
• Line a baking sheet with parchment paper.
• Remove dough from fridge. Sift 2 tablespoons confectioners' sugar and flour onto a clean work surface. Place dough in the center and add remaining 1/4 cup egg whites. Knead egg whites into dough until soft and smooth, adding additional confectioners' sugar and flour as needed.
• Roll portions of dough into 1-inch-thick logs. Take walnut-sized dough pieces from each log and shape into diamonds with slightly wet hands. Place cookies on the prepared baking sheet and generously dust with confectioner's sugar. Let rest at room temperature for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake cookies in the preheated oven until lightly golden, 7 to 8 minutes. Cool on the baking sheet before serving.

RICKI'S 30 MINUTE MOZZARELLA MAGIC ( HOMEMADE )

Steps:

• The Milk: Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine. --Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful.
• You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.--A stainless steel or strong plastic slotted spoon.--A two quart microwave safe mixing bowl--measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F.
• Prepare your work area: Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.
• Process: Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool un-chlorinated water and set aside to use later.
• Heat the milk to 90F and add 1.5-2 teaspoons of citric acid. This will bring the milk to the proper acidity to stretch well later.
• As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature.
• When at 90F add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds -- then stop.
• Now turn the heat off (it may continue to rise as high as 105F or so).
• Let the milk remain quiet for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd.
• Cut the curds into a 1" checkerboard pattern and then scoop with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).
• You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta.
• Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before.
• Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
• Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go.
• Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.
• At this point the cheese should be soft and pliable enough to stretch like taffy.
• It is ready to eat when it cools.
• Form it into a ball and drop into ice water to cool and refrigerate.
• When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.

RICKI CARROLL'S 30-MINUTE MOZZARELLA - HOMEMADE

Steps:

• Remember if you are using fresh, raw milk, you have to pasteurize it first (found above in the 'Description').
• Slowly heat the milk in a stainless steel pot to 55 degrees. While stirring, add the citric acid solution to the milk and mix thoroughly.
• Heat the milk to 88 degrees over medium-low heat. The milk will begin to curdle. (A NOTE that I found -- The bit about milk not curdling at 88F is wrong, since it curdles just fine at 68-72F for chevre, and 88F is a standard setting temp for cheddar cheese. When I make cheese from my raw farm milk this is where I set it to coagulate. I may raise the temp a bit due to high buttterfat or other seasonal changes to get the whey out but not by much. However, if you are using store-bought milk, we do find that it needs to be heated a bit higher for coagulation (93-97F) after setting, and then a bit more after that to release the whey.).
• Gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Then let the milk sit still while heating it to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should be pulling away from the sides of the pot. Turn off the heat.
• The curds will look like thick yogurt and have a bit of shine to them, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible.
• Microwave the curds on high for 1 minute. (Without a Microwave follows below.).
• Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd). You may want to don rubber gloves at this point, as the cheese will be extremely hot to the touch.
• Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.
• Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it's done. If the curds break instead of stretch, they are too cool and need to be reheated.
• When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh, it can be stored in the refrigerator at this point.
• Note: If you are using store-bought milk, and your curds turn into the consistency of ricotta cheese and will not come together, switch brands of milk. It may have been heated at the factory at too high a temperature.
• *How to Make Quick Mozzarella Cheese Without a Microwave*.
• Follow the recipe for 30-minute Mozzarella until Step 5.
• When you get to Step 5, reserve the whey. Then put on heavy rubber gloves.
• Heat the reserved whey to at least 175 degrees Fahrenheit.
• Add 1/4 cup of cheese salt to the whey.
• Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds.
• Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. When it stretches like taffy, it's done.
• Roll the cheese into small balls, and serve warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly. This will produce a consistent, smooth texture throughout.
• If you have any cheese leftover (highly unlikely!), cover and store in the refrigerator.

30 MINUTE FRESH MOZZARELLA CHEESE HOMEMADE

Steps:

• Crush the rennet into the water and stir to dissolve.
• Pour milk into a non-reactive pot (no aluminum or cast iron).
• Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88°F; milk will begin to curdle.
• At 88°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
• With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible.
• Microwave curds on high for 1 minute, then drain off all the excess whey.
• With a spoon, press curds into a ball until cool.
• Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
• In the meantime, place the whey over medium heat and let it heat to about 175°F.
• When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
• When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.