Mozzarella Cheese Kit
How to make authentic delicious Mozzarella cheese at home, easy step by step instructions, from start to finish.
See the video for details of this amazing Mozzarella and Ricotta cheese kit
Ingredients
Method
- Contents of the Mozzarella and Ricotta cheese kit.
- See the video for full details of the Mozzarella and Ricotta cheese kit
- 5ltr / 1 imperial Gallon Unhomogenised whole cow’s milk
- 1tsp / 2g Rennet powder dissolved in 50mls of filtered water
- 1½tsp / 8g Citric acid, dissolved in 50mls of filtered water
- 1tsp / 8g Cheese salt
- Sterilize all your equipment before starting the recipe.
- Add the milk to a suitable size pan.
- Add the citric acid to the milk and stir gently for 20 seconds.
- Place the pan on the hob, attach your provided thermometer to the pan, and on a low to medium heat bring up the temperature of the milk to 32°C / 90°F.
- Once up to temperature, turn off the heat.
- Add the rennet evenly to the milk, and stir gently for 20 seconds.
- Put the lid on the pan and let the rennet work on forming the curds for 15 minutes.
- Once the time is up, using your curd knife, cut the curds into 2.5cm / 1” cubes.
- Cover the pan and let the cut curds rest for 5minutes.
- Uncover the pan and replace the thermometer, turn on the heat again and slowly bring the temperature up to 41°C / 105°F whilst stirring gently.
- Once up to temperature turn off the heat.
- Place a colander in a large bowl, and line the colander with the provided cheese cloth.
- Using a spider strainer or slotted spoon, transfer the curds to the cheese cloth, allowing most of the whey to fall back in the pan.
- Once all the curds are in the cheese cloth, allow it to drain for 5 minutes.
- Turn the curds out of the cloth and into a microwaveable bowl.
- You now need to heat up the curds, this can be done 2 ways, the microwave method or heat up the whey in the pan method.
- I’ll suggest the microwave here, see the booklet for the hot whey method.
- Place the bowl of curds into the microwave and on full power microwave for 1 minute.
- Pour off any whey, and gently fold and stretch the mozzarella.
- You may need to wear rubber gloves, as the mozzarella gets quite hot.
- Drain any off any whey, then microwave for 30 seconds this time.
- Remove from the microwave, and drain off the any whey, stretch and fold again, your mozzarella should be starting to become very smooth and elastic.
- Drain again, now microwave for the final 10 seconds.
- Have a bowl of cold water with ice cubes ready.
- Remove from the microwave, drain, and now you can add the cheese salt, fold in the salt gently, vigorous folding and stretching, can cause the finished mozzarella to become tough.
- Now break off a third, or a quarter of the mozzarella, form it into a smooth ball, and get it into the ice water, do the same for the rest of the mozzarella.
- If your last 1 or 2 pieces, becomes a bit difficult to shape, simply microwave for a further 10 seconds, and it’ll become supple and malleable again.
- Let the mozzarella balls sit in the cold water for 10 to 15 minutes.
- Wrap the balls individually in cling film, they will keep in the refrigerator for 5 to 7 days.
- And there you go, a large batch of delicious creamy Mozzarella, all homemade, and ready to add to your favourite Italian dishes.
- Enjoy.
Equipment & products used in my kitchen and videos
