Mozzarella
​Instructor: Richard Feroze
416.710.8126
[email protected]

 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
  • Milk (Whole, Not Ultra Past)  [ 3.7 L ]
  • Citric Mix (A):
    • Water                     [ 60 mL ]
    • Rennet (Liquid)      [ 3g ]
  • Citric Mix (B)
    • Water                     [ 250 mL ]
    • Citric Acid               [ 8 g ]
​​YIELD: 8 Mozzarella Mini Rounds
  • Milk (Whole, Not Ultra Past)  [ 7.5 L ]
  • Citric Mix (A):
    • Water                     [ 120 mL ]
    • Rennet (Liquid)      [ 6g ]
  • Citric Mix (B)
    • Water                     [ 500 mL ]
    • Citric Acid               [ 16 g ]
​​YIELD: 16 Mozzarella Mini Rounds
  • Milk (Whole, Not Ultra Past)  [ 15 L ]
  • Citric Mix (A):
    • Water                      [ 240 mL ]
    • Rennet (Liquid)       [ 12 g ]
  • Citric Mix (B)
    • Water                      [ 1 L ]
    • Citric Acid                [ 16 g ]
Technique
  1. Place Whole Milk in a pot.
  2. Add Citric Mix (A) to Whole Milk and stir to incorporate thoroughly.
  3. Heat over low until temperature reaches 90F / 32C.
  4. Remove from heat and slowly stir in Citric Mix (B) while counting to 25 seconds to incorporate thoroughly & stop.
  5. Cover & set aside for 5-15 minutes looking for pull away of cheese curd from edges of pot and is set on top.
  6. Score curd in 1" squares.
  7. Slowly heat & stir while bringing temperature to 105F/40C.  Do not break up curd too much.
  8. Remove from heat and let set for 5 minutes.
  9. 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.
  10. 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.
  11. Apply Mozzarella stretch and fold technique until smooth and even.  
  12. Shape & pinch off balls. and cover in whey for future use.  (Fresh Mozzarella lasts for 3-4 days.)