Ingredients
Mozzarella
- 2 litres full fat milk
- 1 teaspoon citric acid
- 1 portion rennet, dissolved if tablet
- 1 teaspoon salt, non iodised
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dissolve 1 tsp of citric acid in some cold water. Once the water goes clear it is dissolved.
Add the milk and citric acid toyour Thermomix and turn to speed 3 for 2 seconds.
Heat the milk mixture for 10 minutes at 37 degrees on speed 1.
When the milk has rached temperature add in the rennet through the lid and stir for 3 seconds on speed 3.
If you have liquid rennet just add 1 teaspoon. If the rennet is in tablet form dissolve in some lukewarm water. Hot water will denature the rennet so ensure it is blood temp or below.
Once the mixture is stirred, pour it carefully into a warmed Thermoserver and leave it to sit for 20 minutes.
Cut your curds in a grid pattern of 3cm squares. Cover and leave to rest for another 10 minutes.
Using a large spoon move the curds and whey back into your Thermomix bowl. Be as gentle as you can be.
Heat for 45 minutes at 37 degrees, soft stir.
Line a sieve, rice basket with dampened cheesecloth or use a nutmilk bag and strain the contents of the Thermomix bowl. Leave the curds and whey to drain for at least 15 minutes. Keep aside some whey so you can store your cheese in it later on.
Once drained, put the curds back into the Thermomix bowl and add 1 teaspoon of salt. Knead for 2 minutes on the dough mode. The cheese will still be crumbly in appearance at this stage.
Remove the curd and put into a heatproof bowl. Heat it up in the microwave for 40 - 60 seconds until it begins to melt.
If you do not own a microwave you can heat it in the thermomix in a small covered bowl in the Varoma basket. Be careful not to get the steam droplets in the cheese curds as it is heating as it will ruin the process.
Once the cheese is melted in appearance beat it with a silicone spatula until it starts to come together as a ball. You may have to repeat the heating process until the cheese gets the right texture.
Once it is in a ball shape knead and stretch the ball of mozzarella with your hands and shape it into a smooth ball.
Keep the cheese in a storage container and cover with whey. Refridgerate and use as required.
Tip
Developed from the recipe on The Thermomix Diaries;
//thethermomixdiaries.wordpress.com/2014/05/14/save-a-motzah-making-mozzarella/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
As with other cheesemakers, I could not get this to come together in a ball. I THINK the problem may be thwt I used A2 milk, and subsequent googling reveals it's pasteurised, whichI know is not idea, for cheesemaking.
i zapped it in the microwave for four different one minute periods but it stayed stubbornly loose even after vicious stirring with spatula. So I have scooped the solids off into a container which is in the fridge. If it solidifies sufficiently I will use it as a ricotta substitute. I last made mozzarella at a cheese making workshop but then, we used boiling water and wore rubber gloves to stretch the curds into a ball, not a microwave, disappointed, but determined not to throw the whey and the solids out!
Sweet! Cheers for this easy and delicious recipie....I didnt bother with transfering to another bowl for the 20min...worked fine.
This did not work for me first go, however today it was successful with help from the following pages:
"Gentle stir setting" (not 37* for 45 minutes). Then leave it to sit for at least 20 minutes, pushing it around with a knife occasionally (not stirring).
http://www.instructables.com/id/Great-Mozzarella-Cheese/
http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355
Here's what I did:
1.5 rennet tablets. One was not enough.
2L Unhomogonised Farmer's Own milk (2L is $3 at Woolworths)
same citric acid.
Followed the initial few steps as written.
I didn't pour it into the thermoserver, I let it sit in the thermomix. Moving the proteins too much causes them to break up. I felt confused by the fact that there were lumps of butter in mine and wanted to give it a good stir, but it turned out fine in the end.
Cut the sections of cheese smaller- 1.5cmx 1.5cm.
Then after it's rested, heat it to 40* for 20 minutes,
Do not knead it. Do not add salt. Skip that step.
Drain as written.
Here's where blogs were helpful. You microwave differently to written here. Short bursts, draining whey and checking temperature every 15-30 seconds with a thermometer. My microwave is 1200 watts, so adjust time accordingly.
The internal temperature of the cheese must get to 57* (or 135*F). In between each microwave you take its temperature, stretch it and massage it. You need to do short bursts though, because if you microwave too long it will turn to something that doesn't resemble mozzarella at all. Add salt whilst you kneed it for the final time. I used a silicone spatula as written, the cheese is just too hot to use hands!
Big fail for me. It wasn't "crumbly" after the kneading step. It was quite wet. After 3 attempts at the microwave step it's still liquid.
This was such an easy and successful recipe. Ive made cheeses before, however this has been the easiest so far..
Trudy Thermagerl:Hi. You should be able to buy Rennet at either Health food shop or Chemist. The junket tablets should be in the same isle as the packets of yoghurt and pudding mixes.
irenecam
Question
- where would i find rennet? Health shop? And Junket from coles would be roughly which area?
thank you
So milky and delicious. I'll definitiely be making this again. Thanks to my thermie I now have the confidence to make riccotta, haloumi and mozzarella.
Jenny
Excellent recipe and oh so easy, thank you. Like another thermie lover suggested, I also used 1 junket tablet and it turned out perfect
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