Mozzarella

10 Litres of Raw Milk
1/2 Teaspoon of Thermophilic Culture
Rennet ā€“ amounts as per manufacturers recommendations
1/2 Cup Non-iodized salt, kosher salt or canning salt

Bring milk up to 32c
Stir in Culture
Leave to ripen for 1 hour at 32c
Add Rennet and stir with up and down motions for about 30 strokes
Leave for 1 hour until a clean cut is achieved
Cut curds into 1cm cubes
Leave to settle for 15 minutes
Pour off the Whey (into another pot or large bowl as you will need it later) to the level of the curds
Add 2 litres of cold water to the curds to rinse, stirring to ‘wash’ the curds
Drain in a cheese cloth lined colander and cover
Leave to sit at room temperature at least overnight but up to 2 days if required (if time is an issue)

Stretching

To test if your curd is ready to stretch bring a few cups of water to 90c and then drop a few chunks of curd in. Using a fork pull and fold the hot curd. If it stretches and forms ‘strings’ and a glossy surface it is read. If it doesn’t stretch (snaps) leave your curds to ripen longer.

Once your curd is ready to stretch head your reserved Whey and salt to 90c.
Cut your curds into large chucks and drop a handful at a time into your Whey.
After half a minute use a fork and press the chunks together (they should melt into each other) and then bring the clump out and using two forks, stretch and pull the curd.
Drop the clump back into the Whey until it softens again and then repeat the process 3-4 times.
Once a ball of stretchy curd is formed pull, stretch and knead it until it goes glossy and smooth.
When you have molded a lovely smooth, glossy ball drop it into cold water and then go onto the next batch.
Take the balls out of the cold water and let them drain and dry for 10 minutes.

Store in the fridge for 7-10 days or freeze for longer storage.




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