A soft Italian cheese often used for Pizzas and also eaten fresh. Traditionally made from Water Buffalo milk it is also made with Cows milk. This cheese gets it’s character by being stretched and kneaded and pulled into a stringy, pliable ball.
- 10 Litres/2.6 gallons of Raw Milk
- 1/2 Teaspoon of Thermophilic Culture
- Rennet – amounts as per manufacturers recommendations
- 1/2 Cup Non-iodized salt, kosher salt or canning salt
- Bring milk up to 32º Celsius/90º Fahrenheit
- Stir in Culture
- Leave to ripen for 1 hour , maintaining 32º Celsius/90º Fahrenheit
- 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 (I have personally had the best results from a 2 day ‘sit’)
To test if your curd is ready to stretch bring a few cups of water to 90º Celsius/195º Fahrenheit 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 heat your reserved Whey and salt to 90º Celsius/195º Fahrenheit.
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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