The Journey from Nature to Plate in NZSL - Homemade Mozzarella Cheese

Method

1. 1. To two litres of milk add 1/2 teaspoon of slae and 1 teaspoon of citric acid and stir. Heat to 31C using a water bath, then add 1/2 tsp rennet diuted in 1/2 tsp water. Stir well and leave to set for 10 to 20 minutes.
2. 2. Once the curd has set, cut the curd with a knife into cubes. (about 2cm in size)
3. 3. Slowly heat to about 40C, forming the curd into a ball with a slotted spoon as it gradually comes together.
4. 4. In a smaller pot, heat some water to between 60C and 70C. Divide the "ball" of curd into three smaller pieces, then place them one by one into hot water to warm.
5. 5. Stretch and then roll each piece of curd into balls again to make the right mozzarella consistency.
6. 6. Plunge the cheese into cold iced water to cool and maintain the shape.
7. This cheese is ready to use immediately or it may be kept in a sealed container in the fridge for a few days.
8. Mozzarella is great with caprese salad, pizza, quesadilla, snack etc.