Quick Mozzarella Kit

There are so many ways to make Mozzarella cheese, slow ways, fast ways or a hybridisation of the two and using hot whey 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.  My glove set up – winter woolen gloves covered by ‘next size up’ dish wash gloves – insulated, waterproof and cheap 🙂

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)
• Rennet ~ Aren calf rennet (50ml) or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Calcium Chloride (50ml)
• Recipe ~ written with a detailed methodology to suit those new to cheese making

The ingredients only kit includes:

• Calf Lipase (6 g)
• Rennet ~ Aren calf rennet (50ml) or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Calcium Chloride (50ml)
• Cheese Salt (400g)
• Citric Acid (100g)
• Recipe ~ written with a detailed methodology to suit those new to cheese making

This cheese requires you to first warm the milk to 13ºc and then on to 33ºc adding ingredients along the way.  Curds are cut into columns and heated a little more, drained and then either tipped into a heat proof microwave dish, or the whey heated to 80ºc, and the drained curd ball added back to the pan.  Curds are repeatedly heated and stretched and then salted and dropped into iced water to cool.  The cheese is then ready to eat.