View Mozzarella
Mozzarella is a Pasta filata type cheese (in English as stretched-curd, pulled-curd, and plastic-curd cheeses). Other Pasta filata type cheeses are:Kashkaval, Provolone, Caciocavallo Silano and Scamorza, further processing is needed: ageing, always, and in some cases brining and/or smoking
Now back to Fresh Mozzarella:
Method
1. Heat milk to 36°C. Add 2% of a yoghurt-type culture.
2. Ripen the milk (develop acidity) for 30–40 min after which time the acidity of the milk should have
increased by lactic acid.
3. Add rennet.
4. After about 40 min the milk has coagulated. Cut the coagulum into 1 cm cubes using a sharp knife.
5. Gently stir the curds and whey mixture and heat to 42°C over a period of 30 min.
6. Allow the curds to settle in hot bath (inside pot on hot water)
7. Keep the curds at 42°C.
The acidity continues to increase giving the curd the desired texture.
8. Carry out the following test to determine if the curd has developed the required texture. Dip a piece of
curd into very hot water (80–85°C) using a spoon or perforated ladle. When the curd can be stretched
into an elastic, shiny, continuous string of about one meter the correct texture has developed.
9. shop the curds into 1cm cubes, add sufficient boiling water to cover the curd.
10. Work and fold the curd pieces (sufficient to give a finished cheese of about lemon size) into a ball ,
then throw it in to cool for one hour in water at 10–12°C.
11. Remove the cheese from the mould and place it in a salt solution (15%) for half hour.
then enjoy