How to make Mozarella

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Description We will make mozarella
Type Workshop
Kids session Yes
Keyword(s) food
Tags mozzarella, Food Hacking Base, cheese, fermentation
Processing assembly Food Hacking Base
Person organizing Machtelt
Language de - German, en - English, fr - French, nl - Dutch
de - German, en - English, fr - French, nl - Dutch
Other sessions...


Subtitle Mozarella & soft cheese
Starts at 2014/12/27 18:00
Ends at 2014/12/27 19:00
Duration 60 minutes
Location Food Hacking Base

Subtitle Soft cheese
Starts at 2014/12/29 11:30
Ends at 2014/12/29 12:30
Duration 60 minutes
Location Food Hacking Base

Subtitle Soft cheese Making
Starts at 2014/12/29 17:30
Ends at 2014/12/29 18:30
Duration 60 minutes
Location Food Hacking Base

Mozzarella, photo by Jon Sullivan

Making mozzarella is fun, fast and easy. Also a nice activity to do with children. We will demonstrate the whole process.

Please sign in for the sessions [1] [2]

What you will need:

- 4 liters of raw milk - 1/4 tablet of rennet or 15 drops of single strength liquirennet - 1 teaspoon of citric acid - 250ml chlorine free water (eave water from the tap to stnd for 1/2 hour) - termometer - some bowls - ice - wooden spool - long knife - microwave - cheese linen - 1 teaspoon of (cheese)salt

How to do it:

1. Dissolve rennet in 50 ml cold water, stir and set aside. 2. Mix 1 teaspoon of citric acid with 200ml cold water until dissolved. 3. Poor 4 liters of milk in a pot. Add the water with the citric acid and stir vigourously. 4. Heat the milk to 31 degrees celsius. 5. Remove the pot from the heat and slowly stir in the rennet solution for 30 seconds. 6. Cover and leave for 5-10 minutes (the fresher the milk, the longer the waiting time). 7. Check the curds. It should look like pudding (see pictures taken during the workshop). If it is too liquid, wait a while longer. 8. Cut the curd diagonally with the knife. 9. Heat to 40,5 degrees while slowly stirring. 10. Take of the heat and continu stirring for 2-5 minutes (the longer you stir, the firmer the cheese will be). 11. Pour of the whey through a cheese linen. 12. Laddle the curds into a microwave bowl and heat for one minute at 700 Watt. 13. Fold the curds into one ball, gently drain of whey while doing so (don't squeeze the cheese). You can add salt now (optional). 14. Try stretching the curds. If they break, heat for 30 seconds more and try to stretch again. 15. STretch the cheese (it might be quite hot so wear kitchen gloves) until it starts shining and becomes glossy. The more you stretch it, the firmer it will become. You should be ableto stretch it with your hands at least 75cm apart. 16. Shape the cheese in the desired form (e.g. small balls, one big ball, strings). 17. Cool it in iced water.