Recipes For My Boys: Homemade Mozzarella Cheese the Junket Way

Sunday, June 10, 2012

Homemade Mozzarella Cheese the Junket Way

Have you ever been so determined to make something that you travel to every store you think may have it or may, on the off chance, know someone that may have it?  I searched the internet looking for a substitution for rennet to make my much desired cheese.  It was found online but I don't like to go that route...unless it is absolutely necessary.  I looked further and found recipes for cheese using Junket.  Off to Walmart I went and they didn't have I go again!  I finally found it two stores later at Publix.  I came home and started making cheese...without a thermometer.  I ended up throwing away that batch because it didn't look like the pictures I have seen on the internet.  My cheese today didn't  set like the pictures on the internet but I proceeded anyway.  So glad I did because I made.......

Homemade Mozzarella Cheese..the Junket Way
makes about 8 oz.  double to make approximately 16 oz


1/2 gallon milk...whole, 2%, skim
5/8 teaspoon citrus acid...found at the health food store
1/4 cup cool water
1/4 tablet Junket Custard Tablets 
1/4 cup cool water
1/2 teaspoon salt
1 cup cold water
1/3 cup salt

What you need

5 quart or larger stainless steel pot...heavy bottom and non reactive to the acid
handkerchief (boil in water and squeeze dry), cheese cloth, even multiple coffee filters will work, see ricotta cheese post
8" fine mesh strainer
gallon container to catch whey
container to keep cheese in
How to make it
Heat milk slowly to 88 degrees.  Don't get in a hurry like I did.  I heated it too fast and had to wait for it to cool down to start!
While heating dissolve citrus acid in 1/4 cup cool water.  I used room temperature.

At 88 degrees, add dissolved citrus acid and stir, thoroughly mixing it in the milk.  It should start to curdle.
Dissolve 1/4 junket table in 1/4 cool water.  Pour into milk, stirring to thoroughly mix.  Let it sit, undisturbed, for 1-2 hours.  I let mine sit 2 1/4 hours.  
It should pull away from the side when sit.  
Mine did not look like the pictures I have seen on the internet.  There was curdled milk on top but the milk did pull away from the sides.  Cut into cubes..again, mine didn't work like the pictures but I did as the directions showed.  

Heat to 108 degrees, stirring until it is reached.  Then stir every 5 minutes for 35 minutes.
Mine got too hot..up to 111 degrees!  I stirred at 5 minutes and then again after another 5 minutes.  I noticed mine looked like it was going to dissolve so I only kept let it sit for 15 or 20 minutes.  You be the judge.  

Pour in the lined strainer over a larger container to catch the whey.  You may keep the whey to keep make ricotta.  I didn't because it is to hot in our house to let it sit out over night.  

Let it sit in strainer  for 15 minutes, until the whey has stopped dripping.
Pour 1 cup cold water into container and dissolve 1/3 cup salt, set aside.
Put the cheese in a microwavable bowl and microwave for 15 seconds.  Push the side of the cheese to release any whey.  You can save the whey for another use or throw away.

Try to pull the cheese.  It should stretch.  If not, microwave another 5-10 seconds until you can pull it.  
Add 1/2 teaspoon salt.
Stretch until shiny.  If it gets hard, heat in microwave again for another 5-10 seconds. 

 And pull until it gets shiny and form into a ball. 

Immediately put in salted water (after you take a picture that is!) to set.
Store in liquid up to one week changing every couple of days.
Rinse off before using.
*edit storage....Or, after cheese is set, dry off and wrap tightly in plastic wrap.  Keep it in the coldest part of your refrigerator.
It should keep up to one week.
There you go!  Congratulations, you made mozzarella cheese!!!!


Shared on these great parties!

Showcase Sunday Party #105

Can also be found here


Amy Iaquessa said...

Looks great to me, I always wanted to try mow own ricotta and mozzarella, but always too scared I will spoil or ruin it in some wauy shape or form...but thanks for sharing!!!

Patti said...

Wow Debi! You go girl! I'm made homemade ricotta and this sounds interesting! You should submit this to It's a great site with all recipes made from scratch!

Krista said...

How ambitious!!! I salute you! It looks delish :) Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

Debi....Recipes For My Boys said...

Amy, I was determined to make both cheeses. lol It was very rewarding to do so. ;D Hope you will try it also. I'm uncertain of the shelf life...3 to 7 days is what I have read. And, also the best way to store it. I kept it in water and it was a tad salty. Guess I should have rinsed the salt water off first. lol I finished ours tonight by baking cheese slices. <3 and hugs dear!

Debi....Recipes For My Boys said...

Patti, Thank You! I signed up, now I just have to figure out how to summit it. lol <3 and hugs sweets!

Debi....Recipes For My Boys said...

Thank you Krista! It was fun making it. The boys loved to watch and see how the milk changed. I bet your monkey would love seeing it too. <3 and hugs dear one!

The Better Baker said...

Well I have to say you are very industrious! That's quite an make something like cheese! I am very impressed! It must taste sooo fresh.

Amee Livingston said...

Debi, this is an awesome recipe!!! My kids would really enjoy making their favorite cheese, too! Thank you for sharing this at Fit and Fabulous Fridays! :)

Betty Martha said...

fantastic!! I will have to take a look around to see where I might find some of these ingredients!

Claire said...

Every time I try it ends up in a gooey mess. There is no stretching, it just falls apart :(

Any thoughts?

Billine said...

Debi, can you freeze the cheese for future use? I'd like to try a double batch and freeze half. Thanks

Related Posts Plugin for WordPress, Blogger...