If you are new to cheese making, please read Beginning Cheese Making carefully. Mozzarella is a challenging cheese and should not be attempted as your first cheese. This is a recipe to make a fresh mozzarella which I have developed from a recipe for pasta filata (a type of cheese of which mozzarella is one example) found on an Kenyan Cheesemaking site.
The modified recipe is more straightforward, easier and dependable than the traditional Italian Fresh Mozzarella I posted on the web in the Summer of 2000. It requires preparation of the curd the night before, allowing the curd to mature in a warm place overnight, and then warmed and molded the next morning.
Stages of Mozzarella
There are six stages to making this mozzarella, many of which follow the general outline of most cheese preparation:
INOCULATION Bacterial starter is added to slightly acidify the milk so rennet works
Rennet is added which causes acidified milk protein to coagulate
CUTTING THE CURD
Curd is cut to allow the whey (liquid remnant of milk) to be expressed
Curds are kept warm for 8 hours, allowing bacteria to further acidify
MELTING Acidified curds are stirred with hot water causing them to melt together
MOLDING AND BRINING The soft curd mass is kneaded into balls, cooled and placed in brine
1 gallon fresh milk
1/4th cup cultured buttermilk
½ tablet rennet
½ gallon 85 C water
½ gallon ice water
1/4 cup salt Equipment
1 ½ gallon pot with thick heavy bottom and well fitting cover
sterilized by boiling 1/2 inch water covered, 5 minutes
thermometer, 0-110 C (32-230 F)
long bladed knife
1 gallon bowl
½ gallon jar with lid
Cutting the Curd
Molding and Brining
After completing those steps, be sure to:
Drop the cooled mozzarella balls in the brine, cover and refrigerate.
After 12-24 hours, remove from brine, place balls in zip lock bags until used. (Do not leave too long in the brine, or the surface will soften.)
Use within several days or a week of preparation. Fresher is better.