An amazing thing to do with left over not so fresh milk!
You will need:
- 1 tsp citric acid
- 2 litres milk
- 1/4 tsp rennet
- 2 tbsp salt
- or adjust measurements according to how much milk you have!
Firstly dissolve the citric acid in 60ml of cooled preboiled water and the same for the rennet and put them to one side, then poor the milk into heavy bottom pan and gently heat the milk to 13°c, then add the citric acid and heat to 30°c stirring gently, it will start to curdle.
Then add the rennet to the milk and warm gently to 38°c stirring from time to time, remove from the heat and put a lid on to maintain the temp for about 15 mins, the curd will separate from the whey.
Carefully scoop out the curds and place them in a sieve, keep the whey and add the salt to it then bring to the boil.
Press the curds gently to remove most of the whey and transfer to a board, then cut the curds into cubes. Next I put on some rubber gloves and have a sink or large bowl of cold water waiting. then a few at a time dip the curds into the hot salted whey for a minute or so and then start to stretch and fold the cheese back onto itself and then into a little ball, drop it into a small bowl of water. Use the large bowl of cold water to cool your hands down in between each ball of cheese. Repeat the process until all are complete.
To store the cheese balls either jar into cold water or I like to fill a jar with mixed herbs and olive oil and immerse the mozzarella ball into it.
And enjoy!
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