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Credit: Lyn Woodruff, CEC, FMP, MBA, CHE, MCFE
Sizzle, Spring 2010
1 1/2 t. citric acid
1 gallon whole milk (fresh from the farm or organic works best)
1/4 t. liquid rennet
1 gallon hot water (160-180 F)
4 T. kosher salt ( for hot-water bath)
1. Mise en place all your tools and ingredients. Make sure that your tools and equipment are clean and sanitized properly. Use only all stainless-steel equipment (do Not use aluminum or other reactive pots).
2. Sprinkle citric acid into milk; stir for 1 minute over low heat while milk temperature reaches 88-90 F. (if temperature of milk is too cold or too hot, rennet will not make curds.) Once at 88°F, you will notice the milk starting to curdle.
3. Once milk reaches 88°F, stir in rennet; stir slowly every few minutes until temperature reaches 105°F. Remove from heat; let curd set undisturbed for at least 15 minutes. (Curd is the solid part and whey is the liquid that is expelled.) Remove curds with a slotted spoon. If needed, cut into large cubes.
4. Place curds completely submerged in hot salted water (4 T. to 1 gallon). Maintain water bath temperature of 160-180°F. Pull off piece of curd; taste to check salt level. Add salt, if desired. String or spin curds by hand, pulling and stretching; place back in water. (For a proper stretch, curd must have an internal temperature of at least 140°F.) Keep stringing curds by pulling and stretching until a smooth, elastic consistency is achieved.
5. Curds should be stringing and ready to shape. You can create a variety of shapes, from logs to roulades and from balls to bocconcinis.
6. Once mozzarella cheese is shaped and cooled, it can be used in a variety of dishes.
3/4-1 lb. fresh mozzarella cheese
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