Mozzarella recipe

Today with the hashtag #nothingimpossible I will give you a secret how to prepare mozzarella by your own. It’s not easy because the process requires first-class accuracy in time and temperature. I believe we can do it!

Ingredients:

For cheese:

• 3 liters unpasteurized milk
• 4 grams citric acid
• 40 ml water
• 1,2 ml (or 36 drops) rennet

For brine:

• 1 liter of water
• 8 grams coarse salt

Instruments:

• Food probe
• Big pot
• Utility whisk
• Bailer
• Colander
• Sauce pan
• Wooden stick

Cooking process:

1. Heat the water till 70-72 degrees and maintain this temperature for 3-5 minutes. Then cool off the water till 15° C.
2. Melt down citric acid in 50 ml of water, then add this mix into cooled off milk. Mix it during 2 minutes.
3. Start to heat the milk mix again till 33-36 ° C. Turn off the fire and add rennet very slow, drop after drop. Continue to mix. Cover it with the lid and leave for one hour.
4. During this time, our mix has to turn into cheese mass. Using the knife with the long blade, make the transverse sections creating the squares approximately 4x4 centimeters each. Leave it for 10-15 minutes in order to ease the separation of cheese mass from thrusting.
5. Let’s make a second approach: take the utility whisk and mix slowly the cheese mass until the moment it won’t sliver into small parts. In 15 minutes and the cheese pieces will fall into the bottom; take the serving spoon and put away thrusting from the pot. For these goals it’s also possible to use colander.
6. When almost all the thrusting will be out of the pot, put the cheese mass into colander and push it in order to put away last water. Take the knife and cut the mass into the medium pieces inside colander.
7. Time to check if we do well – let’s try to form our first piece of mozzarella. Heat water in the pot until 80-85° C. Take the deep dish and put the piece of cheese mass inside. Put some hot water into this dish and start to embathe mozzarella with the help of point of a knife. Put on the gloves and brake mozzarella inside the water, it should become elastic and viscous.
8. Let’s prepare the brine for mozzarella storage. Mix 1 liter of water with 8 grams of salt. Cool it off till approximately 15° C.
9. If our test (point 7) was successful, let’s process with the rest of cheese mass. Take a big deep dish, put the mass inside and continuously cover with water with temperature 80-85 ° C. Meanwhile put the mass piece after piece with the help of point of a knife or wooden stick. Help with your hands: brake, sculpt and create an elastic consistence for our cheese inside the liquid until you don’t feel it becomes more solid. During the process continue to put hot water into the dish.
10. Form the pieces of mozzarella. For this goal it’s better to use the wooden stick – turn the part of mozzarella around axis of the stick, cut it off from the overall mix, remove cheese from the stick and put it inside the brine. You will have around 10 mozzarella balls at the end.
11. Once you are done, it’s possible to start the meal. Rest of mozzarella you cap keep in bride in cold place.

Buon appetito!

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