Join date: Jul 30, 2021



How to Make Basil Oil

Servings 1


• 12 ounces olive oil

• 2 ounces basil, 1 packed cup


• Remove basil leaves from stem

• Place oil in a pint mason jar

• Carefully stuff basil into mason jar

• Close with lid

• Store on a sunny windowsill for 1 day

• Use a funnel to strain oil and a spoon to smash last bits of oil out of leaves

• Discard basil leaves

• Transfer oil to a decorative jar

• Refrigerate for up to 1 week

Prep Time 5 mins Total Time 5 mins

Lactose free mozzarella cheese recipe

Yield: 1 hand-sized round of cheese

Prep Time: 1 – 2 hours (if not more!)


  • 2 L of lactose-free milk (I used Lactaid skim milk, but any percentage would work)

  • 1/2 cup cool water

  • 1/8 cup cool water

  • 3/4 tsp of citric acid (you can get this at most health or natural grocery stores)

  • 1/8 tab of rennet

  • Lots of hot water

  • Salt

Equipment Needed

  • Large pot

  • Instant read thermometer (I had used a candy thermometer, but it wasn’t accurate)

  • Strainer (maybe some cheese cloth, although I didn’t use any)

  • Rubber gloves (to protect hands from hot water when stretching cheese)

  • 2 bowls: 1 for storing the poured off whey; 1 for pouring hot water over the cheese)


1. Pour 2L of cold, lactose-free milk into a large pot. Add 3/4 tsp of citric acid that has been diluted in 1/2 cup of cool water.

2. Heat the mixture slowly over medium low heat until the thermometer reads 90 degrees F.

3. Remove pot from heat. Slowly stir in the rennet that has been diluted in 1/8 cup of cool water.

4. Cover pot and leave until the curd has separated from the whey. This can take anywhere from a few minutes to overnight. I left it for 45 minutes, then decided to continue on, even though I didn’t get a very clean cut. The curd should be firm and look like custard. The whey will be clear and yellowy in colour.

5. Check to see if you get a clean break. Do this by poking a finger in the curd. If the curd holds together and the whey fills in the void of where you poked, you’re ready to move on. If it looks like you’re just stirring up settled milk chunks, wait some more. (There could be more reasons than time if you don’t get a clean break. If you need to problem solve why it didn’t happen, check out this Article: Are You Having Problems Getting a Clean Break?by David B. Frankhauser)

6. If you get a clean break, cut the curd into 1-inch squares with a knife that reaches the bottom of the pot.

7. Return the pot to the stove, and slowly heat to 110 degrees F, stirring.

8. Remove from heat, continuing to stir slowly for a few more minutes.

9. Remove curds to a colander or strainer to separate the curd from they whey. Press on the curds gently to remove as much whey as possible. (Save the whey, as it can be used to make Ricotta. If you’re looking for how to do this, check out: How to Make Great Ricotta from Whey by mikemwa)

10. Place the curds in a clean bowl. Boil your tea kettle full of hot water, grab your gloves and some salt (lots of salt actually).

11. Pour hot, salty water over the curds until just covered. Knead the curds until the water cools. Pour off the cooled water. Pour more hot, salty water over the curds again. Knead the curds until the water cools.

12. Repeat this process until curds are about 135 degrees F, which is almost too hot to handle.

13. When the curds are hot, it will become one mass instead of many, and is ready to start stretching.

14. Stretch and stretch cheese until smooth; there should be no lumps. If there are, pour more hot water and keep stretching.

15. Knead into a smooth, shiny ball. Now you have fresh mozzarella cheese. Enjoy!

S.K. Cowan

S.K. Cowan

More actions