Long time no post, I know. I think like every blogger I go through phases of creativity, and writing. Recently my writing has been papers and my thesis. For now back to bread etc, and specifically cheese. As a follow on to making ricotta we had a go at making mozzarella.
This is going to be a short post, basically the process isn’t difficult and it is very similar to ricotta.
In terms of ingredients it was essentially the same:
8 Pints of whole milk + 1/4 a rennet tablet disolved (not sure what this translates to in terms of the bottled stuff) + 1 1/2 tsp citric acid again disolved.
As before heat the milk with the citric acid, this time to 95°f then leave for 20 mins, at which point add the rennet, and return to the heat, this time to 105°f.
Then separate the curds from the whey.
Now it gets interesting – we used the microwave method.
Basically heat in the microwave for 1min then work (they say knead, but it’s really hard to knead cheese).
Repeat this process until you have something that will stretch, at this point make it into balls and submerge in cold water.
So basically I was really happy with these. They tasted amazing, and held their shape.
In all honestly I would have finished one repetition earlier, to keep the texture that allows tearing, rather than the slightly smooth rubbery finish we ended with. Either way I was happy.