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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Dissolve the citric acid in 120ml cool water. In a separate container, combine the liquid rennet with 60ml cool water. Set both aside.
In a large pan, combine the milk and citric acid mixture. Over medium heat, heat the milk to 32 degrees C, stirring occasionally. When the milk reaches 32 degrees C, remove from heat and slowly stir in the rennet mixture (stir in a figure-8 motion for 30 seconds, then in the reverse motion to still the milk).
Cover the pan and let sit for 5 to 10 minutes.
Uncover the pan. The curd should be firm, with a clear separation between the curd and the whey around the sides of the pan. To check, take the back of a spoon or spatula and very gently press down on the curd at the edge of the pan. If the curd is too soft or the whey is milky, cover and let sit for a few more minutes.
Working in the pan, slice the curd into 2cm squares (a palette knife works well for this). Gently stir to agitate the curds, but don't break up the squares.
Bring the pan back to the hob and heat to 43 degrees C over medium heat, slowly and gently moving the curds in one direction with a spoon.
With a slotted spoon, ladle the curds into a colander set over a bowl to catch the whey. Gently pressing the curds, let the whey drain, then pour the whey back into the pan.
Heat the whey to 85 degrees C. Put on disposable vinyl or latex gloves. Tear off a piece of the curd and place on a slotted spoon. Immerse the curd in the hot whey for 5 to 10 seconds. Immediately stretch, fold and knead the curd. Place back in the slotted spoon and immerse in the hot whey for another 5 to 10 seconds. Stretch, fold and knead the curd again; it should now stretch and be smooth and elastic. If not, repeat the process once more.
Form the curd into a ball (or desired shape) and set aside. Repeat process until all curd has been used.
Allow mozzarella to cool (speed up the process by placing in an ice-water bath) and store in the fridge till needed.
Do not use UHT milk. Regular pasteurised milk is fine.
You can work 1 teaspoon of salt into the mixture if desired; simply knead in the salt while stretching the curds in step 8.
If you want a softer textured, moist mozzarella, do not let the curd set as firm and work less when stretching and kneading.
You can create any shape you desire - try larger balls, small balls, or twists and knots.
At the end of step 7, you may place your curds in a plastic bag and store both the curds and the whey in the fridge for 2 to 3 days before continuing the process.
So disappointed! Have tried making mozzarella 3 times, following the exact recipe but keeps crumbling and falling apart at the stretching stage. Tried full fat milk from 3 different stores, using thermometer, measuring precisely. What am I doing wrong?? Determined to make this work so any advice appreciated! Thanks xx - 25 Feb 2016