Artisan Cheese Kit Instructions
14
Storing
instructions...
You can store your Mozzarella
in the fridge in a solution of 2 cups
(500 ml) of left over whey with 1/8 tsp
(1 dash tsp) of citric acid.
You can also freeze or refrigerate
in an airtight container.
STEP 4:
STRETCHING THE CURDS
.
Take a handful of mozzarella curd and
place onto your draining spoon. Lower
the draining spoon and curds into the
boiling water and leave there for approx
20 seconds or until the curds appear
slightly melted.
.
Now, carefully stretch the piece of curd
until it is smooth and flexible. Caution:
the curd will be hot so it is advisable to
wear rubber gloves. If the curd does not
stretch easily, place back into the bowl
of hot water for more heating. You may
need to do this two or three times before
doing a final stretch and moulding into
a ball.
NOTE: Don’t roll the mozzarella, carefully
mould it into a ball, while trying to retain
as much moisture in the cheese as possible.
The YouTube video helps show how this
is done. If it is still not stretching well,
increase the heat of your water. The curd
should look like it is melting on the spoon.
.
Once mozzarella has been moulded into
a nice round ball, plunge it into the ice
cold salt water bowl (this ensures
an even texture while cooling).
.
Continue with the rest of the
mozzarella curd.
.
Mozzarella is ready to eat after it has
spent 10 minutes in the ice cold
salt water. Add extra salt directly
to the mozzarella according to
taste preferences.
METHOD:
STEP 1:
INOCULATING THE MILK
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
Pour milk into a pot and add calcium
chloride to the chilled milk. Then stir
in diluted citric acid.
.
Heat the milk on the stove to 32°C
(90°F) while constantly stirring to
prevent scalding the bottom. Ensure the
two indentation points on the lower half
of your thermometer are fully
submerged in the milk when reading
the temperature.
.
Once temperature is at 32°C (90°F),
remove the pot from the heat and stir
in the diluted rennet.
.
Cover the pot and leave to set for
25 - 30 minutes.
STEP 2:
CUTTING THE CURDS
.
Check the curd by making a small cut
with a knife. It should make a clean
cut with a clear division between
the curds and whey. If ready, cut the
curd with a knife into 3 cm (1“) cubes.
STEP 3:
HEATING AND DRAINING THE CURDS
.
Place the pot back on the stove and
slowly heat curds to 42°C (108°F), while
gently stirring. The curds should become
firmer and springy to touch. When this
happens, transfer them to a cheese cloth
lined colander to drain (make sure you
save the whey if you wish to store your
mozzarella for a few days after making).
Do not heat past 42°C (108°F).
.
Leave to drain for 5 minutes. In this time
prepare a bowl of salted ice water
(approx 200 - 300 g
(7 - 9 oz) salt to 2 L
(2 qt) of water) and another of 70°C
(158°F) unsalted water.
