![]() Wrap in plastic wrap and store in the refrigerator for up to a week. Then, place the stretched and shaped mozz into cool (50F) water for 5 minutes, and then into ice water for 15 minutes. A few minutes is plenty to manipulate the curd into the shape you like.Ĩ. You don’t want to handle the curd in your hands too long. ![]() Some like to allow the curd to stretch into long thick strands and braid them. You can pull the curd a bit and stretch and form either one large mozzarella ball or smaller mozz balls. (we recommend wearing good rubber gloves for this step)ģ.Using a slotted spoon or wooden spoon, pick up all or some of your heated curds and allow gravity to stretch the curd into mozzarella.Ĥ. Put the curd slices into the water and work back into a solid ball of curds with hands. Heat your pot of water a range of 170-180F.Ģ. While you are doing this heat a pot of water (about a quart) to 170-180Fġ. Put the curds onto a cutting board and cut into 1/8" thick slices.ġ1. Remove the curds from the water into a colander lined with cheesecloth allow to drain for a few minutes flip and press gently to drain further.ġ0. Slowly heat the curds to 105F then remove from heat stir curds gently for 5 min.Ĩ. Cover and leave to rest for 30-60 minutes or until the milk is set and you have a clean break (when a knife or spoon is placed into the gel (curd mass), a clean wall is produced, much like what a soft Tofu would look like when cut.ħ. ![]() Use Vegetarian Microbial Rennet, and use 1/4 tablet or 1/4 teaspoon if using liquid Microbial Rennet.ĥ. Stir for only 3 gentle strokes across your pot or pan. Add the rennet (liquid or tablet should be first diluted into a small amount of cool water). You will want to maintain this temperature until the curds are formed and you cut them.Ĥ. Pour this mixture into the milk using only 2-3 gentle strokes and proceed to slowly warm the milk to a temperature not lower or higher than 86-88f (30-31c). Dissolve 1.5 tsp (7.3ml) of citric acid into a ¼ cup (59ml) of clean warmed water.Ģ. This ratio achieves the targeted pH (5.2) which enables the curd stretching later in the process. It is important that you use exactly 1.5 tsp of citric acid for every gallon milk. Follow the usage rates for any ingredient you place into the milk listed on the ingredient. The following recipe is for one gallon (3.78 liters) of milk. Make small batches before moving on to larger batches. If you cannot find NON homogenized milk, use whole milk which has been pasteurized and homogenized. Try to find NON homogenized (cream on top) milk. Making fresh Mozzarella using citric acid to acidify the milk compared to using a lactic starter culture takes less time and also produces nice results. How To Make Fresh Mozzarella Using Citric Acid
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