30 Minute Mozzarella
note: this recipe is a slight variation of the mozzarella in your book. This is a quick recipe useful only for mozzarella. The other recipe is a longer approach and is suitable for ageing into provalone, which we will discuss next lesson.
1 Gallon 3.7l of Milk
1/4t of rennet dissolved in 1/4cup of cool water
1.5 teasp of citric acid
In a large pot, mix the citric acid into the milk.
Place on a low heat and warm the milk up to 88F/31c, stirring constantly.
Remove the milk from the heat.
Stir in the rennet and water mixture using a slotted spoon and using up and down motions. Mix for about 20 seconds.
Place the pot back on the stove and heat until 110F/43c, stirring constantly. At this stage, the milk will start to separate. As it warms up, the pieces of curd should begin to form a mass. If it doesn’t, keep heating a bit higher, up to 140F until the curd start to become stretchy and stringy.
Put on your rubber gloves, scoop your mass of curds out and set aside.
Heat your whey to 185f/85c. Add about 1/4 cup of salt to the whey.
When your whey is at the right temperature, drop your curds into the whey and leave it for about 30sec to warm up.
You will then scoop it up with your spoon or gloved hands and begin to stretch. If its not stretching, leave it to warm up a bit and try again.
Keep stretching and dunking it in the hot whey, it should pull like taffy. Don’t press it as that will make a drier cheese. Once it pulls nicely, form it into a ball and place in a bowl of cold water. You can serve it immediately or store it in the fridge for up to a week