Fresh mozzarella is a wonderful thing, it’s also a dangerous thing, imagine how much you would make and eat after learning to make it. The biggest obstacle here would be getting rennet in either its liquid or tablet form.
It’s not that difficult to source in Australia, and I know it might be a little bothersome to find in Singapore, but with Internet shopping now, rennet is not impossible to obtain.
Rennet is the enzyme that is obtained from animals, vegetables or fungi and is critical in the process of coagulation in milk proteins. This causes the milk curds to separate from the whey and bind together, creating cheese in its most basic stage.
Cutting the curds
Heating cut curds
Separating curds from whey
Draining the curds
Adding hot water
Stretch and fold
Equipment you'll need:
- Large Pot
- Small Pot
- Small Bowls - 2
- Large Bowl
- Rennet Tablet - ½ tablet
- Citric Acid Powder - 1 teaspoon
- Whole Milk - 2L
- Dissolve crushed rennet tablet with a little water in small bowl
- Dissolve citric acid powder with a little water in another small bowl
- In large pot, add milk and citric acid
- Stir gently to mix
- Bring milk to 35ºC
- Add dissolved rennet and stir gently for 30s.
- Stop stirring and stop the liquid movement.
- Cover and leave for at least 5 minutes
- Using a knife, slice the curds in the pot into squares
- Bring pot back to 40ºC
- Using a ladle, separate the curds into a strainer
- Keep at least 3 cups of whey
- Put drained curds into a large bowl
- Bring water to 80ºC
- Pour hot water into curds and let sit for 5 mins to soften cheese
- Stretch and fold the cheese until smooth and shiny
- Shape into a ball if desired
- Add a few tablespoons of salt into the whey to create a brine solution
- Store mozzarella in brine.
Overworking the cheese cause toughness, avoid further stretching once shiny texture is achieved.
80ºC is pretty hot, be careful!