Two methods can be used; culture for acid production in milk or direct acidification for pH correction before coagulation.
For this recipe we will work with cultures.
Fresh pasteurised milk (non homogenised) should be used for best results.
If milk is not pasteurised then prior to starting milk should be heated to 65 degrees and held at this temperature for 20 minutes, then cooled as soon as possible or to set temperature for addition of culture at 40 degrees.
The amount of culture to add will depend on volume of milk. Refer to cheese making ingredients kit.
Milk should be warmed to 40 degrees and then culture added and allowed to ripen for approximately 30 minutes. Mixing regularly.
At this point add rennet and mix well. Allow milk to come to a standstill.
The coagulation should take approximately 30-40 minutes and should be a very firm yogurt like mass.
With a knife, cut the mass into 25mm squares and allow to sit for approximately 5 minutes. After this gently begin to stir the curds to separate the whey.
Stir in a figure eight increasing speed over five minutes but not to break the curds.
Once finished mixing, allow to sit and ideally maintain temperature to allow acid production of the curds and whey for one hour.
The whey can now be removed to another pot only leaving enough whey to cover the solid of curd to allow further acid production.
Depending on temperature and culture used, the curds should arrive at a pH. 5.2/5.3 between 2-4 hours. Once this pH is achieved the curds can be drained and is now ready for stretching.
Once the curd is drained, cut into small pieces add salt to taste and add boiling water very slowly whilst mixing. The cheese will start to melt and stretch.
Caution should be taken to not add too much water as this will burn the cheese.
The cheese temperature should not exceed 65 degrees.
Once the curd has melted and is in a single mass, the know mozzarella should be pulled to align the fibres strands and then once this is completed it is ready for moulding.
Mould the cheese to shape and place into cold water to chill.
Once the cheese has chilled, it is ready for eating.