What You Will Need

This recipe makes approximately 500 g of mozzarella.

Most of the components are supplied as part of the Epicurean Mozzarella and Ricotta Cheese Kit.

• 1½ level teaspoons citric acid dissolved in ½ cup of cool water
• 4 litres of full-cream milk
• ¼ teaspoon lipase powder dissolved in ¼ cup of cool water
• ¼ teaspoon rennet dissolved in ¼ cup of cooled, boiled water
• 1 teaspoon cheese salt
• Slotted spoon
• Microwave-safe bowl
• Microwave oven

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Milk

Heat the milk to 12°C.

While stirring, add the citric acid solution, followed by the lipase solution.

Mix thoroughly.

Heat the Milk

Heat the milk mixture over medium to low heat until it reaches 32°C.

The milk should begin to curdle.

Add the Rennet

Gently stir in the diluted rennet using an up-and-down motion while continuing to heat the milk to 38–41°C.

The curds should begin pulling away from the sides of the pot after approximately three to five minutes. This indicates that they are ready to be removed.

The curds should resemble thick yoghurt and have a slightly shiny appearance. The whey should appear clear.

If the whey is still milky white, allow the mixture to sit for a few more minutes.

Remove the Curds

Using a slotted spoon, transfer the curds into a microwave-safe bowl.

Gently press the curds with your hands, pouring off as much whey as possible.

Heat and Knead the Curds

Microwave the curds on high for one minute.

Drain away any excess whey.

Gently fold the cheese over repeatedly using your hands or a spoon, similar to kneading bread.

This distributes the heat evenly throughout the cheese. The cheese will not stretch properly until it reaches approximately 60–65°C and is almost too hot to touch.

Repeat the Heating Process

Microwave the curds two more times for 35 seconds each time.

After each heating, drain away any excess whey and knead the curds to distribute the heat evenly.

Add the cheese salt to taste after the second heating.

Stretch the Cheese

Knead the cheese quickly until it becomes smooth and elastic.

The mozzarella is ready when it stretches like taffy.

If the curds break rather than stretch, they are too cool and will need to be reheated.

Shape and Cool the Mozzarella

Once the cheese is smooth and shiny, roll it into small balls and enjoy it while warm.

Alternatively, place the mozzarella balls into a bowl of ice water for 30 minutes. This will rapidly cool the centre of the cheese.

Once cooled, cover and store the mozzarella in the refrigerator.