Homemade Mozzarella Cheese: Microwave Method

In this video I use 1/2 TBS of citric acid in 1 cup of cold water, 1/4 of a rennet tablet in 1/4 cup cold water. Most brands of rennet will have approximate usage amounts on the label. I also use 1/2 TBS of salt to season the cheese curds.

This is a more modern approach to a classic dish. Traditionally this cheese has been made by pouring hot salt water over the curds. The biggest problem with that method is that, without a lot of experience, you can burn yourself very quickly. This microwave alternative is safer although not as quick. What is important is that the cheese remain at least 140 degrees Fahrenheit. The glassy texture comes from just starting to cook the cheese curds with the microwave.

The cheese will be hot when you are working with it and you don't want to get burned, so use gloves and be careful.

Visit www.thingsweliketoeat.com for other great recipes and cooking tips.

For a more traditional look at mozzarella cheese making take a look at
http://www.youtube.com/watch?v=7vymXC0Cnxw. The chef in that video really did a great job of showing the traditional method.

This entire video was shot on a 4th generation iPod touch. I do have HD video equipment but I wanted to see if the project could be done with just the iPod.

-- Enjoy