Patrick Oconnell
Making martrezzal cheese with lemon is a simple process that can be done at home. The basic steps involve heating milk to a certain temperature, adding lemon juice to curdle the milk, straining the mixture, and then blending it to create a smooth and creamy cheese. This cheese can be spiced in various ways, such as with herbs, garlic, or pepper, and can be served in multiple ways, such as on crackers or as a topping for salads or pizza. The type of milk used, the amount of lemon juice, and the addition of other ingredients can be adjusted to create different flavors and textures.
| Characteristics | Values |
|---|---|
| Ingredients | Milk (cow, goat, whole, skimmed, pasteurized), lemon juice, salt, herbs, spices |
| Equipment | Large pot, spoon, thermometer, colander, cheesecloth, bowl |
| Temperature | 165-190°F (74-88°C) |
| Time | 5-10 minutes to sit, 4-6 hours to hang and drain, 1-2 weeks to store |
| Texture | Moist, spreadable, soft, sliceable, firm, dry |
| Taste | Mild, slightly sweet, salty |
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What You'll Learn
- Use fresh, raw, whole cow's milk or any animal milk
- Heat milk to 90 degrees, then add lemon juice and stir
- Lemon juice raises milk's acidity, helping to separate curds and whey
- Curds are stretched and folded, then formed into balls and chilled
- Store in an airtight container in the fridge for up to two weeks
Use fresh, raw, whole cow's milk or any animal milk
To make mozzarella cheese, you can use fresh, raw, whole cow's milk or any animal milk. Avoid using ultra-pasteurized milk as it may not curdle effectively. If fresh milk is not available, store-bought milk with normal levels of pasteurization will do.
For the acid that curdles the milk, you can use bottled lemon juice or white vinegar. Lemon juice will not pull out as many curds as vinegar, but it will still work. Fresh lemon juice can be used, but bottled lemon juice provides a more standard and predictable acidity level. Avoid Meyer lemons, as they have a naturally lower acidity level.
You can also use citric acid, which raises the acidity of the milk and helps separate the curds and whey, making the cheese stretchy. Citric acid tends to give a more consistent result than lemon juice or vinegar.
General proportions for mozzarella-making are two ounces of thermophilic starter (yogurt) and one-quarter teaspoon of rennet per gallon of milk. Ideally, one gallon of milk will give you one pound of cheese.
To make the mozzarella, add the citric acid to a small bowl with a quarter cup of water and stir to dissolve. In a separate bowl, mix the remaining quarter cup of water with the rennet. Pour the citric acid mixture into a large pot and add the milk. Heat over medium heat, stirring constantly to incorporate the citric acid.
Once the cheese has formed, you can dunk it into hot water and stretch it until it is firm and shiny. Stretch it a few more times and add salt to taste. Roll into balls and use right away or store for later. Store in an airtight container with some of the leftover whey for up to a week, or freeze for up to six months.
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Heat milk to 90 degrees, then add lemon juice and stir
To make Martrezzal cheese using lemon, begin by heating milk to 90 degrees Fahrenheit. This is done by pouring milk into a large pot and heating slowly. Use a thermometer to ensure the temperature is accurate. Once the milk has reached 90 degrees, add lemon juice and stir.
For this step, you can use bottled or fresh lemon juice. However, bottled lemon juice will provide a more standard and predictable acidity level. The amount of lemon juice you need may vary depending on the milk used and the acidity of the lemons. As a guide, use around 4 tablespoons of lemon juice for a gallon of milk. If using fresh lemon juice, you may need to adjust the amount, adding more if necessary until the milk curdles.
After adding the lemon juice, continue to stir the mixture gently. You should notice the milk beginning to curdle and separate into curds and whey. If using a higher temperature of around 185 degrees Fahrenheit, remove the milk from the heat before adding the lemon juice to prevent scorching.
Let the mixture sit for 5 to 10 minutes while you prepare the draining setup. The longer you let it sit, the drier the cheese will be. Line a colander with cheesecloth or butter muslin and place it over a pot or bowl to catch the whey. Alternatively, you can drain it directly over the sink if you don't want to keep the whey.
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Lemon juice raises milk's acidity, helping to separate curds and whey
Lemon juice is an essential ingredient in making Martrezzal cheese as it raises the acidity of milk, helping to separate curds and whey. Curds are the solid mass that forms when milk curdles, while whey is the liquid that separates from the curds.
To make Martrezzal cheese, you will need milk, lemon juice, a large pot, a spoon, a thermometer, a colander, and a cheesecloth. The first step is to heat the milk to a temperature between 185 and 190 degrees Fahrenheit, stirring occasionally to prevent scorching. Once the desired temperature is reached, remove the milk from the heat and add the lemon juice. The amount of lemon juice required may vary depending on the milk used and the acidity of the lemons, but a general guideline is to use 4 tablespoons of lemon juice for one gallon of milk.
After adding the lemon juice, let the mixture sit for 5 to 10 minutes. During this time, the milk will curdle and separate into curds and whey. The curds will appear stringy, while the whey will be a greenish liquid. The lemon juice's acidity causes the milk proteins to coagulate and separate, forming the curds and releasing the whey.
To collect the curds, set up your draining area by lining a colander with a cheesecloth or butter muslin. Place the colander over a pot or bowl to catch the whey or over the sink if you don't want to retain the whey. Pour the curds and whey mixture into the prepared colander and let it drain. The draining time will depend on the desired texture of your cheese. For a softer, spreadable cheese, drain for a shorter time, and for a firmer, drier cheese, allow it to drain for longer.
Lemon juice plays a crucial role in this cheese-making process by providing the necessary acidity to coagulate the milk and facilitate the separation of curds and whey. This separation is the foundation for creating a delicious and versatile Martrezzal cheese.
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Curds are stretched and folded, then formed into balls and chilled
Once the curds have formed, it's time to stretch and fold them. This is done by heating the curds and then using a spoon or two to stretch the hot cheese until it's cool enough to handle with your hands. Be careful not to overstretch the curds, as this will result in a dry and hard cheese. Instead, stretch the curds until you reach a smooth consistency. You may need to wear rubber gloves for this step, as the cheese will be hot.
After stretching, it's time to form the mozzarella ball. Heat the cheese one last time and shape it into a smooth ball. You can use this homemade mozzarella right away, or you can chill it by wrapping it in cling wrap or placing it in an airtight container.
If you're making lemon cheese, the process is a little different. After draining the curds, you'll need to cut them into 1/2" cubes and place them in a bowl. Pour about 1/2 cup of olive oil over the curds and sprinkle with salt to taste. You can also add various herbs, spices, and other ingredients to flavour the cheese.
Lemon cheese can be eaten right away, but it's best to let it marinate in the fridge for a few hours to allow the flavours to blend. This cheese will keep in the refrigerator for up to a week.
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Store in an airtight container in the fridge for up to two weeks
Once you've made your homemade mozzarella cheese, you can store it in an airtight container in the fridge for up to two weeks. However, some sources suggest that it is best to consume the cheese within one week for optimal freshness.
It is important to note that mozzarella is a soft cheese with a high moisture content, and it is best consumed fresh. If you plan to store your homemade mozzarella, it is recommended to wrap the finished cheese in cling wrap or place it in an airtight container and chill it.
Some people suggest storing mozzarella in the refrigerator submerged in water or olive oil, rather than in an airtight container. This is because mozzarella has a high water content, and storing it in water or oil can help maintain its moisture and texture. However, others argue that high-quality mozzarella is never refrigerated, as it can alter the taste and ruin the texture, making it dry and rubbery.
If you choose to freeze your mozzarella, be aware that it may change the texture, making it crumbly instead of smooth and creamy. Additionally, the water content in the cheese can form crystals. To freeze mozzarella, cut the cheese into desired portions, wrap each piece in aluminium foil or plastic wrap, and place it in a freezer-safe container.
Leftover whey from the cheese-making process can be portioned and frozen for later use in soups, smoothies, or as animal feed. It can also be used as a substitute for water in bread recipes.
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