There are well over 2,000 types of cheese in the world; a myriad of interesting flavours and textures to try. But with all that variety, sometimes it is most rewarding to simply try a fresh take on a classic – and there are few cheeses more classic than mozzarella.
Traditionally made with milk from the Italian water buffalo, mozzarella should also be enjoyed within a day of being made. While most of us don’t have access to buffalo milk, freshness is much easier to come by. Making your own mozzarella isn’t nearly as tricky as you would think, and the results are absolutely delectable. Read on to learn how you can make this tasty, mild cheese at home, or visit The Talisman to try their version, made fresh daily.
Ingredients & Equipment
- 10L unpasteurised milk
- 3ml liquid rennet
- 200gm natural yoghurt
- Bowl of iced water
- Heat the milk to 40C then fold in the yoghurt. After 20 minutes, add the rennet using a syringe.
- Wait 40 minutes, then cut the separated whey into cubes with a knife. Do a second cut after 15 minutes. Leave for 2 hours.
- Take the curd out and place it onto a board to drain. Cut it up into small cubes and place the cubes into a large steel bowl.
- Pour boiling hot water over the curd until it is well covered. The curd will start melting together.
- Gently use a wooden spoon to stir the curd together. It should start sticking and stretching. Dip your hand in the iced water and start stroking the curd on the spoon to make it elastic. Repeat this over and over and it should begin forming into a smooth ball of curd. When you have this ball of curd, keep nursing it by tucking it into itself, much like you would form bread dough. Treat it gently.
- Don’t panic if it is a disaster and you’re left with cheese that is not well-binded – you can still use it as a ricotta. Otherwise, the mozzarella is best eaten fresh, but can be stored in its own brine for a couple of days.
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