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Making Pizza Cheese
Ingredients:
1 gallon 2-percent milk or 2 quarts whole milk plus 2 quarts skim milk
1/4 cup fresh, plain yogurt
1 rennet tablet dissolved in 1/2 cup cold water
Procedure:
Heat milk to 90 degrees F and add yogurt. Stir slowly for 15 minutes while
maintaining this constant temperature.
Add dissolved rennet and stir for 3 to 5 minutes.
Cover, maintaining temperature at 90 degrees F. Allow to stand until coagulated,
about 30 minutes.
Cut curd into 1/2-inch cubes. Allow to stand for 15 minutes with occasional stirring.
Slowly increase temperature to 118 degrees F over a period of 45 minutes.
Hold this temperature for an additional 15 minutes. (Total time for this step is 1 hour.)
Allow curd to settle under whey. Remove whey and transfer the mat of curd to a flat pan
that can be kept warm. Do not cut mat, but
turn it over every 15 minutes for a 2-hour period. Mat should be tight when finished.
Cut the mat into long strips 1 to 2 inches wide. Put curd in hot water (180 degrees F).
Using wooden spoons, tumble and stretch it
under water until it becomes elastic, about 15 minutes.
Remove curd from hot water and shape it by hand into a ball or a loaf.
Place cheese in cold water (40 degrees F) for approximately 1 hour.
Remove cheese from cold water and put it into a saturated salt solution.
To prepare salt brine, use 2 pounds of salt per gallon of water.
Keep the brine cold (40 to 50 degrees F) while the cheese is in it.
Excess salt will remain on the bottom, which is normal. Because a
brine solution is corrosive, place in a heavy plastic, glass or pottery container.
Cover any exposed areas of cheese with dry salt. Leave
cheese in the brine for 24 hours.
Remove cheese from brine and let it dry for several hours.
Wrap in plastic wrap and refrigerate. This cheese may be used immediately.