gringer's Mozzarella

Thanks to Mad Millie for this recipe

Method Overview

  1. Heat to 13°C, add CaCl, citric acid
  2. Heat to 32°C, add rennet, leave 30 mins
  3. Cut to 3cm, heat to 43°C, drain 5 mins
  4. Heat to 70°C, stretch
  5. Shape into ball, place in ice cold water 20 mins

Ingredients

  1. 4 L milk
  2. 2 mL 30% CaCl
  3. 2 tsp citric acid
  4. 1 tablet rennet (or enough rennet for 4L)
  5. Salt and ice for cold brine

Notes

Preparation

Method

  1. Heat to 13°C while stirring, add 2mL CaCl, 2tsp citric acid
  2. Heat to 32°C while stirring, add 1 tablet rennet, leave 30 mins
  3. Cut to 3cm, heat to 43°C, stirring carefully, then drain 5 mins
  4. Heat to 70°C, stretch using gloves
  5. Shape into ball, place in ice cold water 20 mins

I hope you enjoy your mozzarella!