Mozzarella Recipe

A Very Traditional Mozzarella Recipe

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This Traditional mozzarella recipe takes longer than the citric acid version, but should give you greater yield. The culture does the acidifying work in this instance but takes a lot longer. In our view patience pays off if you have the time. As you perhaps know, the best mozzarella comes from buffalo milk found in the south of Italy, although most mozzarella today is now made using cows’ milk.
Note: The trick with Mozzarella is all about the pH level- wrong pH, no stretch. This recipe requires you to use pH test strips. As the acid does its work on the lactose, converting it to lactic acid, the pH level starts to drop. Your job is to catch it at the right point and without a test kit that’s impossible.

photo credit: grongar

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  • 1. Heat milk slowly to 90°F/32°C. The best and easiest method for this recipe is to fill a sink with water and place bowl with milk into sink. This will create a stable heating source, allowing you to maintain and incrementally adjust the milk temperature by adjusting the water temperature on the outside.
  • 2. Add the starter culture and mix through gently. Dilute lipase in ¼ cup of water and stir through as well. Cover and ripen for 1 hour.
  • 3. Dilute rennet in ¼ cup of water and stir gently through milk, re-cover and let coagulate for 1-1.5 hours, maintaining the heat of 90°F/32°C
  • 4. Cut curds into ½” cubes and leave for further 10 minutes.
  • 5. Slowly heat the curd to 102°F/39°C, stirring throughout. This should take around 20-25 minutes, raising the temperature just a couple of degrees or so every 5 minutes. Leave to sit for a further 5 minutes.
  • 6. Drain off the whey (this can be kept and used within 3 hours to make a whey cheese).
  • 7. Keeping the temperature at 102°F/39°C, leave curd to acidify for a further 2 hours. Every 30 minutes drain off whey and turn curd over each time.
  • 8. After 2 hours, take your pH test paper and test acidity of curd. If the pH level has not reached 5-5.2, leave for a further 15 minutes and test again, repeating until the acidity has reached 5-5.2.
  • 9. Fill a bowl with 175°F/80°C water. Cut curd into ½” cubes and place into bowl, making sure all curd is covered.
  • 10. Wearing rubber gloves, begin to squeeze the curd together and stretch it. The curd should stretch easily and begin to look glossy when ready. Shape curd into small balls. Take each ball and stretch out again, squeezing out excess whey as you go.
  • 11. Shape each ball again and place into a bowl of ice water. This will cause the mozzarella ball to shrink slightly and become firm. Leave for 15 minutes.
  • 12. Prepare a brine solution and submerge mozzarella for 30 minutes, turning each ball once during brining. Enjoy immediately or store in a sealed container with brine for up to a further 5 days.

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Alexander B.

Cheese and Yogurt Making Started in the early 1980's to bring the very best in cheese making supplies, cheese making recipes, and support to cheese makers the world over. Alexander ...