Mozzarella cheese, a staple in Italian cuisine, has a rich history dating back to the Roman era. It originated in the region of Campania in southern Italy, particularly around Naples. The name “mozzarella” derives from the Italian word “mozzare,” meaning “to cut,” referring to the method of separating curds from whey. Traditionally, mozzarella was made from the milk of water buffaloes, which were introduced to Italy from Asia.
Mozzarella is central to many Italian dishes, particularly pizza and caprese salad. It symbolizes Italian culinary tradition and is protected by the EU’s Traditional Speciality Guaranteed (TSG) status, ensuring its authenticity. Mozzarella di Bufala Campana is a DOP (Denomination of Protected Origin) product, highlighting its regional significance.
What you will need:
| Ingredient | Measure |
| Cow’s Milk (Unprocessed, non-homogenised, non-UHT, pasteurised) | 2 litre |
| Crystalline citric acid | 1.5g (~ ¼ tsp) in 50 ml / Litre of milk |
| Rennet (600 IMCU) – Double Strength | 3 drops in 50 ml water / Litre of milk |
| Kosher Salt | 3-5% |
IMCU stands for International Milk Clotting Unit.
It is a standard measure used to quantify the enzyme activity of rennet, which is crucial in cheese making. Rennet contains the enzyme chymosin (and sometimes other proteases) that coagulates milk, separating it into curds and whey.
The IMCU value indicates the ability of the enzyme to clot milk under specific conditions, allowing cheesemakers to standardize and control the coagulation process for consistent cheese production.
Time Required
Preparation time : 10 minutes
Curdling time: 10-15 minutes
Processing time: ~30 minutes
Nutritional Profile (per 100 grams):
Calories: 280 kcal
Protein: 20 g
Fat: 20 g
Carbohydrates: 2 g
Calcium: 500 mg
Equipments:
- Large pot
- Thermometer
- Long knife
- Slotted spoon
- Colander
- Microwave (optional)
- Clean kitchen towels
- Heat resistant gloves
- Storage Pot
Instructions:
Preparation
- Dissolve citric acid in 50 ml of cold water.
- Dissolve rennet in 60 ml of cold water.
Adjusting pH of the milk
- Pour the milk into a large pot.
- Stir in the citric acid solution.
- Heat the milk to 32°C while stirring gently.
Curdling by Rennet
- Remove the pot from the heat.
- Stir in the rennet solution.
- Cover and let sit undisturbed for 10-15 minutes until curds form.
Cutting and Heating the Curd
- Cut the curds into 2.5 cm cubes using a long knife.
- Let the curds rest for 5 minutes.
- Return the pot to low heat and slowly heat to 40°C, stirring gently.
Draining the whey
- Remove the pot from the heat.
- Using a slotted spoon, transfer the curds to a colander.
- Let the whey drain for 5 minutes.
Stretching and Shaping the Curd
- Heat a pot of water to 75-85°C.
- Place the curds in the hot water, using a spoon to fold and stretch until smooth and elastic.
- Add salt and continue stretching until shiny.
- Shape the cheese into balls or logs.
- Place the mozzarella in cold water to firm up.
Storing
- Store the cheese in the collected whey
- Add 3-5% or more salt to make the storing brine solution
Contemporary cheesemakers experiment with flavours by incorporating herbs, spices, and different types of milk, including goat and sheep milk. Vegan mozzarella made from cashews or soy is gaining popularity, providing a dairy-free alternative without compromising texture or flavour.
My Tips:
- Take caution when adding the acid to the milk. Add very little at a time to prevent curdling.
- Don’t mix too long after adding rennet
- Follow mentioned ideal temperatures religiously
- Use only fresh, unprocessed, non-UHT, non-homogenised, pasteurised milk
- Ensure all equipment is clean to avoid contamination.
- Use non-chlorinated water to dissolve citric acid and rennet.
- Maintain precise temperatures for optimal curd formation.
Troubleshooting Guide:
Milk not curdling
Ensure the milk is not ultra-pasteurized. Adjust the rennet amount or temperature.
Cheese Not Stretching
Ensure the curds are heated to the correct temperature.
Curds too soft
Increase the heating time slightly or adjust the citric acid amount.
Milk curdling before adding rennet
Make sure to add the citric acid in small amounts while continuously stirring to avoid milk curdling.
Don’t forget to share your results and tag @namak.swadanusar on instagram
