Making MozzarellaOctober 11, 2016
- Yield : 400g
- Servings : 3-4
- Prep Time : 60m
- Cook Time : 2:00 h
- Ready In : 12:00 h
Making Mozzarella is simple enough really, and even if your product is not quite right (see video) it will be brilliant to eat. And you will eventually be able to make good batches more often than not.
If it is not elastic enough, give it a day to allow the acid to build up in the curd and dunk again.
Even if the cheese doesn’t string too well, it is usually superb to eat.
- 4.5 litres whole milk
- 5 drops rennet (or 1/4 rennet tablet)
- 1.25 tsp citric acid
Sterilize all utensils
Heat milk to 33C
Add the acid and the rennet, dissolved in cool boiled water.
Leave for 45 mins.
Cut the curds into 1 cm cubes and heat to 40C
Leave for 30 minutes.
Strain the curds into a metal net sieve.
Work the curds and remove as much whey as possible.
Heat some water to 90C (Use some whey too, add a little salt)
Place the curd into the hot water and wait for two minutes.
Pull together some curd to make a ball and knead.
Repeat this dunking process until the cheese becomes shiny and stretchy.
Having kneaded, make the curd into small balls and allow to cool. Eat fresh!