If you love fresh mozzarella, this recipe is for you!
| | Soft, Cultured Mozzarella | | Gabe has recently done further testing on our "fresh mozzarella" recipe in order to eliminate the need to use a pH meter in the process. After a few rounds of tests and tweaks, the updated recipe is ready for anyone to try and enjoy...just in time for tomato season! | |
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What changed in the recipe? We have added a step in the process to slow down the acidification of the curd and greatly increase you chance of success, even without a pH meter. That step is often called "stabilization of the paste", and is used commonly in recipes for other cheeses such as Gouda and Brie. It is simple. Whey is removed from the curd during ripening and replaced with water, thereby reducing the potential for acidification. |
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| MethodSanitize all the equipment and cheesecloth. Gently warm milk in a kettle set in a double boiler water bath. Heat to 78-80° F. Sprinkle the MA4001 Culture (and optionally, dry milk powder) over the milk surface and let dissolve for 2-3 minutes before stirring. Mix into the milk with 20 top/bottom strokes. Cover and let ripen for one hour with the milk at 78-80° F. Add the calcium chloride water and stir just as before. Add rennet to 1/4 cup of unchlorinated water. Add this solution to the milk and stir for no more than one minute. Excessive stirring will interfere with the curd formation. Wait an additional 30-45 minutes. In this time, the milk will solidify into curd.
CONTINUE READING THE RECIPE... | | | | | www.thebeveragepeople.com info@thebeveragepeople.com | We strive to help our customers produce world-class fermented beverages and foods by bringing together quality supplies and best-practices instructional content. Our knowledgeable staff works hard to channel an international supply chain and multi-industry knowledge base to make sure your hobbies are successful. | | |
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