Ingredients |
Whole milk Culture: Sea salt / iodized salt, to taste |
| Dosage | Milk (in liters) | 10 | 100 | 1000 |
|
Ferment (pouch) Unit |
0.02 1u |
0.2 10u |
2 100u |
|
| Coagulant (ml) | 2 | 20 | 200 |
Equipment |
Cheese vat Thermometer pH meter Heating system (stove, propane burner, etc.) Hollow tray Dosing pipet for rennet |
Preparation
| Fill |
Fill the vat with whole milk |
|
Pasteurisation (optional) |
Hold milk at at least 63°C for 30min, cool rapidly to 36-38°C. |
| Inoculation |
Add the culture. Stir for 5 minutes. Let mature for 30 to 45 minutes. |
| Coagulation |
Add the rennet, stir for 2 minutes.
Let rest for 45min, the milk should have a gelatinous texture (a bit like Jello). Do not shake or move the bedpan during this time. |
| Curd cutting |
Cut the curd into regular cubes of 5-7 cm Leave to rest for 5 minutes and cut the curd again into smaller pieces (1-3cm). Gently stir for 5-15 minutes |
| Acidification |
Transfer the curd to a hollow tray, keep 15-30cm of whey. Until the pH reaches 5.3 - 5.2. Remove the whey and cut the curd into blocks. |
| Stretching |
As soon as the pH reaches 5.1-5.0 the curd should be stretched. Dip the curd in 75-85°C water, the curd should be 60-65 The stretch should take 10-15 min. |
| Cooling |
The cheese need to be molded, after the cheese is hardened and cooled in cold water. After 15-20 min, the cheese is salted in brine (10% NaCl, 15°C). |
| Packaging | Mozzarella should be stored in sealed container with bottled water (or sterilized water). |
Have fun!