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Winemaking
Mozzarella is a rennet cheese originating from Italy. Traditionally made exclusively from water buffalo milk. Most often this cheese is produced as one compact ball or small balls in a whey brine that helps retain moisture. Mozzarella is an ingredient in many dishes – above all the most popular Italian dishes such as pizza and lasagna. It tastes great with tomatoes, drizzled with olive oil. You can also add it to salads or sandwiches. It is a valuable source of calcium, vitamin B12, and saturated fatty acids. Today, anyone can try to create their own version of this popular cheese at home. Step by step, we show you how to do it.
How to make homemade mozzarella-style cheese?
Preparation:
- Pour the milk into a pot. Do not heat.
- Kwasomix dissolve in a glass of cold water, then, stirring constantly, slowly add it to the milk.
- Heat the milk to 32°C, continuing to stir. As it approaches this temperature, you will start to see “strands” and “clumps” of curd forming in the milk.
Note: If you don’t achieve this effect at 32°C, heat the milk to 38°C. Meanwhile, dissolve the measured amount of rennet in 50 ml of boiled water at 38°C. Add it to the pot and stir with a few decisive strokes. Do not stir too long, as the curd starts to form after about a minute. Leave for 15 minutes. Transfer the curd to a colander or a cheese mold, pressing lightly to remove excess whey. Divide the mass into smaller pieces. Scald each at 75-80°C, then knead it by hand, checking the texture. Repeat this process until a smooth and cohesive consistency is achieved. Then form it into a ball. Chill each formed ball in very cold water. Store the cheese in brine and consume within 3 days.
