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MOZZARELLA
Ingredients
6 pints full fat milk, unpasturised
1.5tsp Citric Acid
¼ rennet tablet or 1/4 tsp single strength liquid
1tsp salt
Method
Add 1 1/2 tsp of citric acid to 240ml cool water, pour this into a large pan.
Heat the milk slowly to 32°C. When approaching this temperature, you may notice the milk beginning to curdle slightly due to acidity and temperature.
Note: If the milk ian't forming a proper curd, increase the temperature to 35°C or even 38°C.
Cover the pan and leave undisturbed for 5 minutes.
After this time, the curd should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, for up to 30 minutes.
Place the pan back on the stove and heat to 41°C while slowly stirring the curds with a ladle.
Take the pan off the heat and continue stirring slowly for 2-5 minutes (longer heating time will produce a firmer cheese).
Once transferred, press the curd gently with your hand, pouring off as much liquid as possible.
For added flavour, stir in 1 tsp of salt to the curds.
You will notice more whey separation from the curd. Drain off all whey, as before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch.
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.
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