Quick Tips: 30 Minute Mozzarella
Whether you have a herd, a flock or a tribe of milking animals, (or even a single house cow, nanny goat or milking ewe), you will have milk available to drink, cook with or make cream, ice cream, butter, cheese and whey.
Simple acidified curds like ricotta and mascarpone take minutes to make, while more complex cheeses like mozzarella and halloumi can take only half an hour in the microwave. Children will love this quick mozzarella for pizza.
You will need:
• 4 litres whole cow’s milk or farmhouse supermarket milk (raw goat milk is fine)
• 1 tsp citric acid
• 1 tbsp boiled, cooled water
• 1/8 tsp (0.5mls) hannilase microbial rennet or 1/4 tsp calf rennet
• 1 tsp salt
How to make:
1. Stir citric acid into cold milk for 30 seconds.
2. Warm milk to 31°C in a water bath (one pot inside another pot holding water).
3. Dissolve the rennet in 1 tbsp of sterile water, add to milk and stir for 30 seconds, then increase heat until it reaches 41°C.
4. Remove from heat and leave on the kitchen bench, covered, for 20 minutes. The curds and whey will separate over this time.
5. Drain the curds in a colander for 5 minutes.
6. Place curds in a large microwave-safe bowl. Heat on high for 1 minute or until it begins to melt.
7. Put on protective rubber gloves, take the bowl out, squeeze the curds together and tip off any whey until it stops dripping.
8. Microwave for 20 seconds or so on high until it all melts together - it will look like thick custard.
9. Remove from microwave, sprinkle over the salt, then begin kneading the curd, folding it over and over like taffy.
Note: Use your gloved hands or a sterile wooden spoon to pull/stretch it out, then roll it into a ball and repeat for 30 seconds to a minute until it is the consistency of chewed gum. It has to be hot - If it gets cold, microwave for 20 seconds or so, until it melts again.
10. Shape handfuls into balls and place into ice water to go cold. Store in a container in a little bit of sterilised water or brine, or you can vacuum-pack it.
11. You can use this cheese immediately or store it for up to 7 days.
Waihi dairy farmer, Jean Mansfield loves cheese and enjoys sharing the farmhouse cheesemaking experience through the books and DVDs she produces, through the workshops she offers and through her website: www.makecheese.co.nz.