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Italian · Starter
Quick Stretched Mozzarella
A fast, citric-acid-and-rennet mozzarella: milk is acidified, curdled with rennet, then the curd is heated in the microwave and stretched by hand until smooth and stringy. Lipase gives the cheese a little more flavour.
- YieldServes 8 · About 450 g cheese
- Hands-on40 min
- Total1 h 4 min
- Difficulty
Ingredients
Solutions
- 1.4 gcalcium chloride
- 30 mldistilled water, for the calcium chloride
- ¼rennet tablet (or the maker's dose for 4 l milk)
- 60 mldistilled water, for the rennet
Milk
- 4 Lwhole milk, pasteurised but not homogenised or ultra-pasteurised
- 12.3 gcitric acid
- 0.7 glipase powder
Finishing
- 3 gflaky salt
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