Anybody make their own fresh mozzarella? If so, how much cheese do you get per gallon of whole milk?
Thanks for any info.
Becca
Don’t know off the top of my head, but there are endless web pages with detailed instructions. One of them has to have the yield numbers.
I get 1/2 - 1 pound depending on how much moisture I want to squeeze out.
Yeah, I know. I’ve got a recipe and the stated yield is 12 oz per gallon. I’m just curious what experiences cheese makers have had. 12 oz from a gallon seems light, but maybe it isn’t really.
12oz sounds about right to me. I use 2 gallons of milk to make enough mozzarella for a reasonable size lasagna.
Haven’t even thought about doing this in ages. Now I’m all psyched.
I’ve only started from curd. That wasn’t worth it. Perhaps because I overpaid for the curd. But at least you get to control the texture this way.
I haven’t had decent mozz since I left NYC.
Where do you get the rennet and the citric acid and whatever else you need?
That’s where I bought the supplies too. We have a small, organic dairy just a few miles from us. I’m planning to buy a gallon of their raw whole milk to use.
Do they have water buffalo at the farm as well? Nothing better than fresh Bufalo di Mozzerella
I don’t think they do, but I’ll ask just in case.