Yum made this a couple of times now and its easy peasy. Takes about an hour to make your own yummy Mozzarella. Perfect for a Caprise salad , or tearing up on pizza. Freezes well, or keeps for 4 days in airtight container in the fridge. I made 620g from 4litres of milk. I worked this out to be about $16.20 per kilo. Shop bought can be from $23 upwards per kilo. But not as nice as homemade - as least that's my opinion.
You need a couple of odd things, but easy enough to get on trademe (ebay) and they will drop through the door or pick them up at Faro fresh or any other specialist health/deli.
Recipe
You will also need a thermometer that will read the range of 31C up to 41C, I have a dairy thermometer that does this that I use for making yogurt too ( I am pretty sure a normal thermometer you use on kids stuffed in a sealed bag would work too, but be careful you don't compromise you milk or damage your equipment ). A pan that will fit 4 litres of milk. Use of Microwave.
Empty contents of milk into pan sprinkle in calcium chloride and citric acid, heat gently, stirring occasionally. You should notice the curds forming and the whey separating. At 31C add dissolved rennet. Gently heat to 41c cover pan, take it off the heat and leave it for 20 min rest. In a micro safe bowl and using a slotted spoon, scoop out all the curds into you clean bowl. You can freeze the liquid that's left and use it to make scones etc or tip it away! I usually find something or one to feed it too. Using a spatula gently push the curds together and drain off more liquid. Micro for 1 min, again and if you can use your hands, and knead the cheese. it will start to get elastic and leak more liquid, keep draining and kneading. After about a 1-2 Min's. Return for 30 secs in micro, repeat once more. On the final knead add your salt. Split it up and freeze some or use it all. You can set it by putting it in cold water. Enjoy :0)
You need a couple of odd things, but easy enough to get on trademe (ebay) and they will drop through the door or pick them up at Faro fresh or any other specialist health/deli.
Recipe
- Vegetarian rennet 1/2 tablet dissolved in 1/4 cup of cold water. Get a pack of tablets keeps in freezer indefinitely
- 2 tsp citric acid ( baking aisle or Binn inn)
- Calcium chloride 1/2tsp diluted in 1 tablespoon of water
- 4 litres on non homogeneous milk ( farmhouse brand, fruit world sells in 2 litre bottles that was most efficient I have seen). Organic milk works well too.
- 1/4 tsp Salt if liked
You will also need a thermometer that will read the range of 31C up to 41C, I have a dairy thermometer that does this that I use for making yogurt too ( I am pretty sure a normal thermometer you use on kids stuffed in a sealed bag would work too, but be careful you don't compromise you milk or damage your equipment ). A pan that will fit 4 litres of milk. Use of Microwave.
Empty contents of milk into pan sprinkle in calcium chloride and citric acid, heat gently, stirring occasionally. You should notice the curds forming and the whey separating. At 31C add dissolved rennet. Gently heat to 41c cover pan, take it off the heat and leave it for 20 min rest. In a micro safe bowl and using a slotted spoon, scoop out all the curds into you clean bowl. You can freeze the liquid that's left and use it to make scones etc or tip it away! I usually find something or one to feed it too. Using a spatula gently push the curds together and drain off more liquid. Micro for 1 min, again and if you can use your hands, and knead the cheese. it will start to get elastic and leak more liquid, keep draining and kneading. After about a 1-2 Min's. Return for 30 secs in micro, repeat once more. On the final knead add your salt. Split it up and freeze some or use it all. You can set it by putting it in cold water. Enjoy :0)
No comments:
Post a Comment