Mozzarella recipe - for those of you asking for the recipe... This is the method i used, mixing and borrowing from a number of online recipes. there are tons of videos explaining how to as well: So let me start off by saying that this will not work with store milk. The temperature they use to pasteurise the milk is too high, and denatures the proteins in the milk. So first off the ingredients I used: 4 x litres Full Cream Raw milk ¼ tsp lyofast cheese culture from cheesemaking.co.za ½ tablet rennet (I used non-animal rennet) Bottled water Non-iodated salt Equipment: 2x Stainless steel pots (not aluminium or enamel) Large Colander (stainless steel) Straining spoon (aluminium) Cheese cloth or fine mesh cloth to drain the whey from the curds Latex Gloves Thermometer Bowl of Ice Water What to do: 1. 1st pasteurise your milk by heating it to 65C for 5 minutes and allow to cool to between 32C - 40C. (warmer is faster, but may give a firmer less creamy cheese) 2. Now add the culture to the milk allow it to rehydrate for about a minute then stir gently for about 20 seconds. 3. Allow the milk to rest for 45mins then heat back to between 32C – 40C ( depending on how firm you need your curd for the cheese) 4. Take a half a rennet tablet and mix it in a ¼ cup of bottled water (non-chorinated) then add this to the milk by pouring through the spoon and VERY VERY gently stirring in for about 20 seconds using mainly an up down motion and then a brief top stir. 5. Allow to settle for an hour. 6. After an hour, you should have a large mass of firm curd in the pot. This will need to be cut into fairly large cubes by making 3 to 4 slice vertically and also again horizontally almost like chess squares. 7. Allow this to stand for another hour stirring VERY VERY gently every 15 minutes or so… more often will give dryer cheese, less will give creamier 8. Now pour the curd and the whey out into your cheese-cloth in your colander over a pot to catch the whey (save the whey for the ricotta later) 9. Allow the whey to drain off the curd for an hour, then flip the curd over in the cloth and tie up the ends and hang the mass of curd to drip dry over the pot of whey for between 6 to 24 hours. (This allows the culture to lower the PH of the cheese, giving its stretchibility ( I made that word up I think) ideally the PH would be between 4.5 and 5.5. 10. After 2 hours of hanging though, you can start doing stretch tests if you worked on the upper end of the temperature range. 11. Now for the stretching and the magic… and the revealing moment…. Warm some water in a pot to about 80C. Add about 3 to 4tsp of non-iodated salt. Alternatively you can add the salt in the stretching and folding step below 12. Now cute the curd into cubes of about 2,5cm and immerse the curd in the hot water until the curd starts to melt like cheese (typically between 30 seconds and a 2 minutes (depending on your curd) remove from the water and wearing the latex gloves you need to stretch and fold the cheese 2 or 3 times(and add salt if desired), then shape and finally pull the outside to give the skin it’s shiny appearance. (If the cheese starts getting too rubbery, dip back in the hot water, but the more you do this, the less flavour it will have. Also the more you stretch it, the more rubbery the cheese will become) 13. Immediately drop the cheese into the ice water to cool and so that it holds its shape. 14. Eat within a week, or less. (traditionally it’s not considered fresh anymore after a few hours) 15. The curd can be frozen for up to 1 month to make mozzarella on demand This is the more traditional method, using a culture. You can also speed up the waiting times by replacing the culture with citric acid. This will reduce all the waiting times, and there are many recipes online for this.
Posted on: Fri, 17 Oct 2014 13:37:09 +0000
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