Now that the hot and sunny days are close we have to start thinking about what could be our favorite summer dish. And, many of you will agree when i say that nothing beats a good Caprese salad. And when you think of Caprese your automatically think of Mozzarella.
Mozzarella, probably the most famous Italian cheese, is traditionally made using buffalo milk, but can also be made using any kind of milk. So why don’t we try making it by ourselves? Everyone of us has milk on the fridge, right?
To make 350 to 400 g of Mozzarella at home using ingredients you have in the kitchen, here’s the list everything you will need :
- 1.5 teaspoon of citric acid diluted in 12 cl of water,
- 1/4 teaspoon of rennet diluted in 6 cl of water,
- 3.75 l of raw milk
- A stewpot,
- Latex gloves.
Pour the milk in the pot, then add the diluted citric acid. Heat it until it gets to 32°C then add the diluted rennet, and gently stir during 30 seconds. Once the milk is at the required temperature, let it sit for 5 to 10 minutes.
After this little while, the curd must be firm. Slice it into dices, stir gently, and heat at 42°C.
Then, you will have to pour the curd in a strainer and drain it. Pour the liquid you will get onto the stove and heat it at 85°C.
Wear your latex gloves, and take pieces of of the curd that you will dip in the pot for 5 to 10 seconds. Stretch and knead the dough then dip it again in the casserole for 10 seconds. Repeat this operation until the dough is elastic.
Then you simply will have to shape it the way you want. You can choose to go for the classic and authentic Mozzarella ball or get creative and let your imagination express itself.
Although you won’t be able to get exceptional results the first time, this little technique is definitely worth the try. Because homemade is always better.