Ratio Formula (Volume)
[ 10 Parts Milk : 1 Part Citric Mix]
where Citric Mix (1 Part) = A [ 1 Part Water : ___ Rennet] + B [ 4 Parts Water : ___ Citric Acid]
YIELD: 4 Mozzarella Mini Rounds
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YIELD: 8 Mozzarella Mini Rounds
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YIELD: 16 Mozzarella Mini Rounds
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Technique
- Place Whole Milk in a pot.
- Add Citric Mix (A) to Whole Milk and stir to incorporate thoroughly.
- Heat over low until temperature reaches 90F / 32C.
- Remove from heat and slowly stir in Citric Mix (B) while counting to 25 seconds to incorporate thoroughly & stop.
- Cover & set aside for 5-15 minutes looking for pull away of cheese curd from edges of pot and is set on top.
- Score curd in 1" squares.
- Slowly heat & stir while bringing temperature to 105F/40C. Do not break up curd too much.
- Remove from heat and let set for 5 minutes.
- Remove curd with ladle & strain quickly with a slight squeeze to clump curd together (about 15 seconds) and set aside. Curd is now ready to stretch.
- Salt whey liquid mixture and re-heat to 180F/82C & pour over curd and wait for 15-20 seconds. This make the curd malleable enough to stretch.
- Apply Mozzarella stretch and fold technique until smooth and even.
- Shape & pinch off balls. and cover in whey for future use. (Fresh Mozzarella lasts for 3-4 days.)