Updated: Feb 16, 2021
I love Mozzarella cheese. It's mild flavour, stringy texture and Perfect consistency is what makes it great for pizza night. I use it in omelettes, pizzas, paninis, sandwiches and even in salads. But I don't like the flavour of processed mozzarella. Its dense, extremely salted and rubbery.
I've always wanted to be able to make my own cheese. Just the idea that I can go to my kitchen right now and whip up my own cheese in 30 minutes. The first time I experimented with this, I was researching at 11pm and almost ready to sleep. Next thing I know, I'm in the kitchen in my pjs making a batch of Mozzarella!
This wasn't just a fluke for me. I spent a while experimenting to make sure I had got this down perfectly.
So first I tried making Mozzarella with lemon juice and goat's milk. However, the milk split, and didn't come together. I later found out that this was because the milk didn't contain enough fat and the lemon juice wasn't acidic enough. I also made the mistake of making the milk too hot. Instead of stretchy curds that came together, I got something similar to cottage cheese. And once the cheese reaches that stage, there is no saving it.
Next, I decided to go with Buffalo milk and vinegar. It occurred to me that usually when I pick up mozzarella it does clearly state Buffalo Mozzarella. So off I went to get some raw buffalo milk. Where I am right now, I have an abundance of raw milk that comes straight from a dairy farm. This time I was very careful. I warmed the milk until it was very warm to touch-but not hot. The vinegar helped create strong bonds and bought the cheese together very quickly.
A detailed step- by- step guide tutorial is below:
Preparation time 20 minutes
Cook time 10 minutes
Yields 300 grams
2 litres raw buffalo milk
1/2 cup vinegar
1 teaspoon salt
Place 2 litres of raw milk on a low heat. Warm it up until it's very warm to touch. Hot milk will cause the milk to turn into cottage cheese.
Turn off the stove and pour in the vinegar. Stir through once and set aside for 10 minutes.
The curds will separate and come together, pulling away from the whey.
Remove the cheese from the pot and place in a strainer.
Boil a pot of water and turn off the stove. Set aside. You will need it later.
Use a spatula to squeeze out the water. If there is any water left in the cheese then the cheese will break apart and become rotten quickly.
Once you think there isn't any water left in the cheese, then use your hands to squeeze out the last drops of water.
Remember that water we boiled? You need to fill a bowl with boiling water, enough to submerge the cheese. Then add 1 teaspoon salt to it. Mix well.
Place the cheese in the boiling water for 10 seconds. Move the cheese around with a spoon. If you don't move the cheese around, the cheese will break apart.
Remove the cheese from the water, set aside for a minute then begin stretching and pulling. The cheese is hot so be very careful.
Place the cheese back into the water for another 10- 12 seconds. Repeat step 10. Top up the hot water if the temperature drops or the cheese isn't heating up enough to stretch.
Repeat steps 9 and 10 another 6-7 times until the cheese becomes smooth.
Place ice cold water in a clean bowl. Carefully place the cheeseball into the ice cold water and refrigerate for 2 hours, until cooled completely.
Remove from the water and store in an airtight container or in clingfilm.
This recipe does not contain any preservatives or chemicals, so it will only last a few days, unlike supermarket brands.
The milk will the highest fat content will make the best mozzarella.
You can shape the cheese into whichever shape you want. Even make smaller balls for appetisers.