Quick mozzarella

Category: Dairy and egg dishes
Quick mozzarella

Ingredients

rustic cow milk 3 l.
lemon acid 1 tsp
milk-clotting (rennet) enzyme (I have liquid renin) 1 ml.
coarse kitchen or sea salt per 1 liter 1 tbsp. l.
ice water

Cooking method

  • Quick mozzarellaFrom the moment of milking, milk must be kept in the refrigerator for 6 (in the hot season!) - 24 hours. Or pasteurize fresh milk and keep it in the cold for 12-24 hours. I used unpasteurized milk because I am confident in its quality. How to pasteurize and how much calcium to add, see the notes under the spoiler.
  • Quick mozzarellaDissolve citric acid in cold boiled water. There should be no crystals left. We take 50 milliliters of water.
  • Dissolve the salt in cold boiled water (about a liter and a half) and put it in the refrigerator or even the freezer, but make sure that the water does not turn into ice.
  • Quick mozzarellaPut cold milk on the stove and heat it to a temperature of 12 degrees. Pour in citric acid solution and mix. We continue to heat up. Various sources talk about how to heat it. Some say that the rate of heating before the introduction of the enzyme is not important, others advise heating very slowly. I heat up as usual.
  • Quick mozzarellaWe heat up to a temperature of 32 degrees and stop heating.
  • Quick mozzarellaPour in the enzyme and stir. We do not stir for long, because the milk immediately starts to curdle. I have never used a dry enzyme (only if it came in a set for preparing a certain type of cheese) and they are different for everyone. How much to take it for this amount of milk and how to dissolve, see the instructions.
  • Quick mozzarellaCover the pan with a lid and leave for 10 minutes.
  • Quick mozzarellaWe open and see such a picture. There may be fewer flakes.
  • Quick mozzarellaCut the clot into cubes and cut these cubes at an angle of 45 degrees, crushing them.
  • Quick mozzarella
  • Quick mozzarellaThese are the pieces we get.
  • Quick mozzarellaWe turn on the smallest heating that is and begin to heat the mass. When heating, stir slowly at first, and by the end of heating, increase the stirring intensity. You need to heat up to a temperature of 40-42 degrees for 10 minutes. Those, if you see that heating is going faster, then periodically remove the pan from the heat,
  • continuing to stir.
  • Quick mozzarellaYou should get a grain that sticks together with light compression.
  • Quick mozzarellaWe discard the grain in a colander, let the whey drain. This will take approximately 20-30 minutes. We collect water in a large saucepan, add salt and, while the whey is draining, set it to warm the water to a temperature of 75-80 degrees.
  • Quick mozzarellaWe are preparing two types of gloves. Some should be rubber, and the second should be linen. They will need to wear rubber. If you take only rubber gloves, it will be very hot, even impossible to work in hot water.
  • Quick mozzarellacut the mozzarella blank into cubes.
  • Quick mozzarellaWe take out ice water from the refrigerator.
  • Quick mozzarellaWe put some of the cubes in a colander or a cheese dish (this is more convenient so as not to catch each piece). Why not the whole semi-finished product at once? The cheese melts very quickly, so it can completely "bloom" in water and it will be difficult to collect it. We put it in hot water and wait 20-30 seconds.
  • Quick mozzarellaWe take it out, knead it like dough. And again we put it in water for 10-20 seconds.
  • Quick mozzarellaWe take it out again, stretch it and fold it. We put it in the water again.
  • Quick mozzarellaWe repeat the procedure several times until the mass becomes homogeneous and stretches well.
  • Quick mozzarellaWe tear off a piece from the total mass.
  • Quick mozzarellaWe form a ball out of it, squeezing it between two fingers.
  • Quick mozzarellaIt turns out such a ball. If you cannot smooth it on all sides, then dip the cheese in hot water for a couple of seconds.
  • Quick mozzarellaWe lower the ball into ice water. Do the same with the rest of the "test".
  • Quick mozzarellaThe cheese is ready in 20 minutes.The rest can be stored in this brine for up to a week in the refrigerator.
  • Quick mozzarella
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

250-300 grams

Time for preparing:

1 hour

Cooking program:

plate

Note

There are several recipes for making this cheese on the forum. But all authors have differences in the cooking method. I was asked by the girls to lay out the recipe, as I do. If the moderators consider it unnecessary, then the recipe can be deleted or combined with another.
I tried to make this cheese in different ways. And all the time, the balls kept their shape for only a couple of hours, and then they flattened out, turning into a cake. It didn't affect the taste, but ... I don't know what was the reason? With this recipe, everything is fine. Once I spied on him on the Cheese Making channel. Since then I have been doing this. Recommend!

Milk must be pasteurized at home for no more than three liters, cooled in an ice bath, i.e. ice or ice + water, and cooled as quickly as possible, because otherwise calcium breaks down and later the cheese swells and begins to crumble. At the enterprise, milk is cooled within 24 seconds. It is better to chill the milk in two ice baths so that it cools faster.
Thermal processing of milk reduces its cheesiness. Since in the process of milk processing the amount of lactic acid microflora also decreases after pasteurization, a bacterial starter is added to it (pure cultures of lactic acid bacteria). To increase the content of calcium ions in milk and ensure its normal clotting, calcium chloride is added to milk.
If the milk is pasteurized correctly, the milk is chilled very quickly, then the loss of calcium is minimal, but this is achieved only in production.
At home, add calcium 1-4 grams per 10 liters of milk.


Tanyulya
Interesting and kind of simple. The whole task is to find good quality milk.
Angela, thanks. can try in the summer.
ang-kay
Tanyulya, you're right . The main thing is good raw materials)
Innochek
Angela, thank you very much!
I went to get some milk.
Happy New Year. I wish you and your loved ones all that you can wish well.
And in the New Year I will look forward (and I'm not the only one) to wait for your wonderful recipes!
ang-kay
InnaI hope everything works out.
Thank you so much for your congratulations and kind words addressed to me. I think that in the new year I will retire.
Holiday greetings! All the best)
zvezda
I want mozzarella ... but nowhere to get milk what can you offer ??
ang-kay
Ol, I don’t know. We also have problems with good milk. Although the area is agricultural. They keep a cow and goats in the neighborhood, and have learned how to milk the cows. Dilute, pour soda. I have been taking it from three housewives for several years. I have never tried to do it from a store or a farm. Theoretically, it should come from pasteurized milk, if it is not powdered. You better, on the topic of cheese making, ask girls what kind of milk they buy. We are all different. Various manufacturers.
liyashik
Angela, thank you very much!!! I was so happy now when I saw the recipe! Thank you very much!!!
Yes, there is a problem with milk, definitely. But I will search. Moreover, a neighbor said in the summer that she had found good milk somewhere in our suburbs and made cottage cheese and kefir out of it for the whole family. I have a chance to make good cheese.
ang-kay
Leah, well, I promised to do it this week. Use it. I hope you find milk and everything will work out.
zvezda
Thank you Angela! I hope to find some good milk in the store: girl_dance: Then your recipe is the first !!
kavmins
Angela, how I dream of learning how to make cheese myself! Thank you for writing everything so thoroughly, I will look for milk, now everything seems to be clear to me, thanks to your detailed master class, I will look at the photo and do it ..))
ang-kay
Marina, everything will work out. The main thing is good raw materials and desire.
Willie
God, this is fantastic! You got a buratta!
ang-kay
Thank you.
Kivi
Angela, bad question) and what kind of rubber gloves? I did not find such in the grocery ... I make mozzarella according to a different recipe and I swear a lot (
ang-kay
Kivi, ordinary rubber, and down I wear rags, even synthetic ones, in which the palms are, as it were, painted over or rubberized. Every hardware store has one.
Kivi
Angela, are they even suitable for washing a bathroom? But there is no food rubber and plastic. Or am I dumb?)
ang-kay
Kivi, I wrote that using me. Take cotton household gloves and put on medical gloves, maybe even sterile ones.
Kivi
ang-kay, Angela, , sorry. I ended up getting it out with my bare paws)))) special thanks for not spitting on the whole thing and rolling a bunch of balls and hooking friends)
ang-kay
Kivi, I do not understand for that "sorry". We exchanged views and that's it. And I can't imagine how you could do all this with your bare hands? Hero) But now with his mozzarella.

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