Mozzarella - update on microwave method

I made another batch of Mozzarella based on the fast microwave method that I have outlined earlier on this blog. A few extra suggestions:

- Don't use any calcium chloride during production. It is not needed for the acid precipitation and can inhibit the stretching process
- After you start to heat it in the microwave make sure you keep pressing out and removing the whey
- Persist with the heating and kneading. The more you work it the better it gets.
- You will need to wear gloves. The temperature that is needed to get the cheese glossy and stretchy is over 140 F
- I have had a range of problems with the product going slimy on storage. This often happens to Mozzarella and Feta. A few things I have tried include storing in whey, adding a 1/4 teaspoon of citric acid and a few drops of calcium chloride. Mostly this seems to be the result of loss of calcium from the cheese. In fact it is pretty hard to stop and much harder with this fast production method. One solution is to make it as a log and not the traditional balls and vac seal or wrap tightly in cling wrap or store in olive oil.

Mozzarella July 4th

Microwave Method

1 gallon of Kroger Full cream milk
1 1/2 tsp citric acid in 1/4 cup water
20 drops calcium chloride in a water - liquid from Dairy Connection

mixed and heated to 90F

30 drops of double strength veg rennet in 1/4 cup water -  liquid from Dairy Connection

lid on for 5 minutes

Had a clean break but curds were pretty soft

Left for 2 minutes then cut the curd

Heated with stirring to 105-110 - probably 5 minutes

Removed curds and drained in colander.

Microwaved for 30 seconds - drained

Microwaved for 30 seconds - drained

Placed curd in hot salted water

Kneaded and stretched a bit and made some balls

Took half and re microwaved for 30 seconds - it was at this stage that it was easy to stretch and form - next time I should let it get hotter. It was as hot as I could handle and was "melty" the cheese was shinny at this stage.

Formed into balls and placed in cold salty water. The cheese pretty quickly became soft on the outside so took it out of the water and wrapped it cling.

Creamy taste, good texture but soft and a bit slimy on the outside.
Yield 18 ozs from 1 gallon

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To do differently next time:

Salt the curds after they are first removed from the whey
Microwave till 150 F and till it has a sheen and able to be stretched