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05.12.2021

Mild Mozzarella

Bella Italia! Whether topping your pizza or matched with tomatoes – this creamy delicacy is always a welcome addition to Mediterranean dishes.

Ingredients

  • 1 liter fresh whole milk 3.5% fat
  • 1 ½ teaspoons of citric acid (powder) mixed in 120ml water or 4–5 tablespoons of concentrated vinegar
  • 1 teaspoon of salt

 

Also:

 

  • 1 pot
  • 1 bowl with a sieve and/or cheese cloth
  • 1 ladle
  • 1 pair of disposable gloves (for pressing the cheese)
  • 1 cloth
Do it yourself

Heat the milk to 65°C. Stir in the mixed citric acid or vinegar essence and continue stirring gently for 1 minute. The liquid should turn slightly yellowish and the cheese should curdle, if not, add some more acidity. Then let the mixture rest for 10 minutes.
Heat the milk to 65°C. Stir in the mixed citric acid or vinegar essence and continue stirring gently for 1 minute. The liquid should turn slightly yellowish and the cheese should curdle, if not, add some more acidity. Then let the mixture rest for 10 minutes.
Line the sieve with a cloth and pour in the contents of the pot. Let it drain for around 10 minutes.
Line the sieve with a cloth and pour in the contents of the pot. Let it drain for around 10 minutes.
Return the drained whey to the pot and add salt, then heat to approx. 85°C. Put on the gloves and divide the mass lying in the sieve. Put half of it in a ladle and place this in the hot whey for 1 minute. Then remove and shape it into a ball. Place the ball back in the hot whey for 10 seconds and then press it together, repeating this step 3–4 times. Repeat this whole process for the second half of the mixture.
Return the drained whey to the pot and add salt, then heat to approx. 85°C. Put on the gloves and divide the mass lying in the sieve. Put half of it in a ladle and place this in the hot whey for 1 minute. Then remove and shape it into a ball. Place the ball back in the hot whey for 10 seconds and then press it together, repeating this step 3–4 times. Repeat this whole process for the second half of the mixture.
Place your cheese in a cloth, and wrap it into a ball. Then place it in cold water for approx. 10 minutes.
Place your cheese in a cloth, and wrap it into a ball. Then place it in cold water for approx. 10 minutes.
Now place your cheese in some whey for storage and put it in the refrigerator. The mozzarella will develop its full aroma in 12 hours.
Now place your cheese in some whey for storage and put it in the refrigerator. The mozzarella will develop its full aroma in 12 hours.