With this recipe, you will get four standard-size mozzarella cheese balls.
Category: Main
Servings: 3 - 4
Prep time: 1 hour
Cook time: 0 minutes
INGREDIENTS
With this recipe, you will get four standard-size mozzarella cheese balls.
BRINE
- 750 ml boiling water
- 25g salt
CHEESE
- 5 l organic, non-homogenized whole milk - at least 3,5% fat
- 10g citric acid dissolved in 1 teaspoon of boiling water
- 1/4 teaspoon rennet
- 20g salt
EQUIPMENT
- measuring spoons
- liquid measuring cup
- kitchen scale
- instant-read thermometer
- fine-mesh strainer
- a slotted spoon
- a slotted spoon
DIRECTIONS
BRINE
- Mix salt and boiling water - leave to cool off
CHEESE
- Mix the dissolved citric acid to the milk in a saucepan, and heat gradually up to 30 degrees Celcius - stir the mixture a few times. Do NOT whip.
- Remove the mixture from the heat
- Add rennet to complete the coagulation.
- Put the lid on and wrap a few tea towels around the pan. Leave to rest for 15-20 min.
- The mixture now has a pudding-like consistency
- Return the pan to the heat and heat the mixture to 42 degrees Celcius. Give it a few gentle stirs
- You should now be left with white curds and the more watery by-product that's left behind called “whey”
- Drain and slice the curds: Once the curds have separated from the whey, we'll drain them of extra liquid and slice them.
- Spin the curds: A relatively brief process of manipulating the curds under high heat, either in the microwave for more than 1 minute or in heated whey, "spinning" them until they're shiny, smooth, and ready to be formed into four balls.
- Resting the cheese: Let the cheese relax in room-temperature whey for roughly 20 minutes before use.