Behold the Magic of Mug Cheese!

When my husband and I would go and visit friends and relations we used to do this magic trick for fun.  It was something we would do when the room got too quiet or if someone would suggest a board game, not my farmers’s favorite pastime. It would go something like this.

(Me) “Do you want to see something really cool?”

(Friend or Relation) Uhh sure?

(Josh) Do you have any milk?

(Friend or Relation) I think so, it is 2% is that ok? (Hands Josh the milk as I go the cabinet to get a coffee mug)

(Me) Yep, oh how about some vinegar?

(Friend or Relation looking worried) Yes…what are you doing?

(Me&Josh) Making cheese!

Then we would proceed to show how if you take a mug of milk and heat it in the microwave for a min or two till hot, then add a splash of vinegar and heat a couple more times, without the whey, stretching with a spoon you get a fresh mozzarella cheese! It is magical! Seriously though, nothing beats making your own fresh cheese, and “mug” cheese is about as simple as it gets! It is also a fun way to wow friends and family and avoid dead silence! Win, win, situation! If you want to try a bigger batch of mozzarella on the stovetop this is how you would do it. I have tried this out 2 different ways and you get a nice mozzarella either way but you may get more out of the milk with using citric acid and a rennet tablet. A great place to buy cheese making supplies is Hoegger Supply Company. So let’s make magic!

Option #1

• Gallon of milk
• Enamel or stainless steel pot 
• Large spoon 
• Thermometer
• Colander 
• Deep bowl
• Cheesecloth 
• (optional) Microwave

Heat your milk in a pot on the stove on medium heat, you want to get the milk hot but not boil or scald it; around 160 degrees.

Turn down heat to warm and stir in your vinegar, about ½ cup for a gallon. I like the taste of apple cider vinegar but you can use white too.

Let it set for 10 min while it curdles. You will see the cheese separate from the whey.

Pour the liquid through a colander lined with cheesecloth over top a deep bowl to catch the whey. 

Now take your cheese and sprinkle with salt, about a teaspoon, put it back in the pot and warm it over medium heat, stretching it out with the back of a spoon till you get the curds to stick together and give you that nice stretch mozzarella has.  

Form into a ball.

You can also put the curds in an microwave safe dish and microwave for 45 sec. Remove and stretch out with the back of a spoon. Then put the cheese back in microwave for an additional 20 seconds.

Stretch out and shape into a ball. 

Refrigerate your cheese.  

You can also brine it by making a solution of 1/3 cup of salt to a quart of water and place your cheese in there to brine for 24 hours. 

Option #2

•  Gallon of milk 
• ½ a tablet of rennet, 
• 1 ¼ tsp. citric acid powder 
• Thermometer 
• Enamel or stainless steel pot 
• Large spoon 
• Colander 
• Cheesecloth 
• Deep bowl
• (optional) Microwave.

Prepare your rennet by dissolving in ¼ cup of cold water

Now prepare you citric acid by dissolving in ½ Cup of cold water

Warm milk over medium heat till the temp reaches about 88 degrees.

Add Citric acid mix stir well.

Add Rennet mix and stir to combine

Turn off heat and let in set on the stove for an hour and a half.  You should be able to see the cheese pulling away from the sides and if you poke with a knife you get a nice clean break in the cheese.

Cut the cheese into even little pieces, then turn heat on low and cook the cheese at 108 for 35 min stirring occasionally to keep the cheese from burning to the bottom.

Pour the liquid through a colander lined with cheesecloth over top a deep bowl to catch the whey. 

Now take your cheese and sprinkle with salt, about a teaspoon, put it back in the pot and warm it over medium heat, stretching it out with the back of a spoon till you get the curds to stick together and give you that nice stretch mozzarella has. 

Form into a ball.

You can also put the curds in an microwave safe dish and microwave for 45 sec. Remove and stretch out with the back of a spoon. Then put the cheese back in microwave for an additional 20 seconds. Stretch out and shape into a ball. 

Refrigerate your cheese.  You can also brine it by making a solution of 1/3 cup of salt to a quart of water and place your cheese in there to brine for 24 hours

Homemade cheese is good for about a week. Great for pizza, lasagna, or salads!

If you are really in the mood to get the most out of your milk you can make ricotta from the leftover whey.  Now if you are expecting a lot of ricotta you will be disappointed, I usually get about ½ cup from my whey but it is very easy so why not right? You can either let it set overnight to acidify the whey or if you are like me and don’t like leaving messes in your kitchen, you can cook the whey right away!

Ricotta

• Leftover whey from cheese making 
• Enamel or stainless steel pot 
• Large slotted spoon 
• Thermometer 
• Colander 
• Deep bowl 
• Cheesecloth

Place the whey back in your pot and heat it till it almost boils 220 degrees

Remove from heat, cover, and cool to room temperature.

Gently scoop out most of curds with a slotted spoon. Then slowly pour the rest of the whey through a colander double lined with cheesecloth. Let it drain in in your sink or in the refrigerator for an hour. 

Scoop out ricotta, refrigerate and use relatively soon after making.

So there you have my “magic trick “of how to make your own delicious cheese! 

Enjoy with your friends and family!

The Farmer in the Dell

Next Week…is it a practical joke or practically perfectly white teeth? How to use those black walnuts in your yard.