Description
There are so many ways to make Mozzarella cheese, slow ways, fast ways or a hybridisation of the two and using hot water or a microwave for the heating process. This is my favourite method for both speed and flavour. It is quick and fool proof with guaranteed cheese stretch and good flavour. My recipe uses citric acid alone as the acidifier with the addition of calf lipase for flavour. This cheese is ready to eat in 1 hour or less.
You can choose to by the full kit or just the ingredients. In addition to the kit you will need to have a colander and sterilised waterproof gloves when stretching the hot curd. The recipe includes a description of the gloves I use when making mozzarella.
The full kit includes the following:-
- 4 sturdy glass measuring cups
- Cheese Salt (400g)
- Citric acid (100g)
- No Rinse Sanitiser Packet (25g)
- Blue Cheese Cloth
- Curd Knife
- Skimmer spoon
- Thermometer
- Culture Measuring Spoons
- Calf Lipase 6g
- Calf Rennet 280 IMCU, 50mL (or Vegetarian rennet)
- Calcium Chloride 50mL
- Recipe
If you want Vegetarian Rennet instead of Calf Rennet please let us know in the comments section when ordering.
The ingredients only kit includes:-
- Calf Lipase 6 g
- Calf Rennet 280 IMCU, 50 mL (or Vegetarian rennet)
- Calcium Chloride
- Cheese Salt
- Recipe
If you want Vegetarian Rennet instead of Calf Rennet please let us know in the comments section when ordering.
