I have been thinking about making cheese lately and about 9 years ago my sisters and I got a Mad Millie Cheese Making Kit each from our Mum for Christmas. We had a morning at my place and made our first Mozzarella Cheese which was lots of fun. Last week I came across an easier Thermomix Recipe to make Mozzarella Cheese so thought I would give it a go today.
This is the link to the 19 minute Mozzarella Cheese Making Video which I used, and as always I like to have the steps and recipe on my blog so I can quickly refer back to it in the future.
If you want an amazing Cheese guy to learn from go and check out Gavin Webber from Victoria, Australia as he has been making cheese for years. He sells kits and cheese ingredients as well. You can buy Gavin's Cheese Making ebooks [these are in USD].
I ended up buying a kit as it came with a bundle of things.
MOZZARELLA EQUIPMENT
- Thermomix TM31
- Thermomix Insulated Stainless Steel Serving Bowl
- Slotted Spoon
- Muslin Cloth
- Strainer
- Large Bowl
- Small bowl for cold water and ice cubes
MOZZARELLA CHEESE INGREDIENTS
- 2 Litres of Milk [cannot be long life UHT Milk]
- 1 Teaspoon of Citric Acid
- 1 Teaspoon of Cheese Salt
- 1 Rennet Tablet [this recipe said Vegan Rennet Tablet] if liquid rennet 1.25 ml
METHOD [I AM USING A THERMOMIX TM31]
Sterilize all equipment.
Boil the kettle and pour hot water into Thermomix Stainless Steel Serving Bowl and let it sit for 5 minutes.
Pour Milk into the Thermomix Bowl.
Dissolve 1 Teaspoon of Citric Acid in half a cup of warm water until clear and add to milk.
Set TM31 to 10 seconds / Speed 3 to mix together.
Set TM31 to 5-10 minutes at 37 degrees / Speed 1 [when green light stops flashing it's at temperature and stop the heating up process. [it can take between 5-10 minutes so watch it]
Crush 1 rennet tablet and add it to 1/4 cup of warm water [not hot water] and stir through and set aside. [I used 1.25 ml liquid rennet as that's what I had however I'm going to order some tablets]
Tip out the hot water from the Serving Bowl.
Once the milk mixture has come to temperature pour it into the warmed Serving Bowl.
Pour the rennet mixture into the milk mixture and stir all around for 30 seconds so it's mixed in.
Place the lid on and let it sit for 15-30 minutes depending on if the curds and whey set.
Using a large knife cut the curds across one way in a big line and then cut in the opposite direction.
Leave for 15 minutes [might need 30] until the curds and whey have separated.
With a large spoon carefully place all the curds and whey into the Thermomix jug [gently]
Turn Thermomix on for 30 minutes / 37 degrees ** / Reverse / Speed Spoon [**40 degrees if you have a Thermomix with the dial - mine is older]
Drain all the curds and whey using the cloth and strainer over a large bowl.
Holding the jug from the bottom of the handle and pour it into the cloth to strain.
Pull cloth together and gently tease a little bit of whey out but not squeezing the cheese.
Place all the cheese into the TM31 and add 1 teaspoon of cheese salt [you could use normal salt]
Turn TM31 dough function on to knead the cheese 2 minutes / dough function [wheat symbol] closed lid position.
Get your glass bowl ready with cold water and ice cubes.
Turn out the cheese into a glass bowl it will looked a little bit whipped.
Place bowl with cheese into the microwave for 30 seconds.
Then fold the cheese over on itself using a spatula to get rid of the last bit of whey.
Doing the same - 30 seconds in the microwave and stretch again using the spatula.
Once cheese is glossy and stretchy squeeze between thumb and first finger and make balls.
Place into the bowl of ice water.
To keep the cheese in the fridge for a week place some of the whey into a glass container and put the cheese into it and pop on the lid. [that's if there's any cheese left for the fridge].
It looks like a lot of steps however it's not much hands on time. This was super fun and now I can add making Mozzarella Cheese to my list of things I can make at home. This brought me so much joy I made a second batch the next day which up until the last 2 steps looked better than the first one but was an epic fail. I think I took too my whey out and when I kneaded it that was the step it didn't do it's thing. I will make it again but first I'll order some rennet tablets.
This is the step that it goes into the microwave for 30 seconds and then using a spatula you fold
it back on itself and then repeat this step so there is no whey left and it's glossy and stretchy.
Once it's ready pop it into cold ice water to keep the firm shape.
My first attempt at shaping, not the greatest but the cheese tasted amazing.
