Ingredients
Mozzarella
- 2 litres full fat milk, un homogonized if possible
- 1 tablespoon unsalted butter
- 1 teaspoon citric acid
- 1 portions junket tablet
- .5 teaspoon Himalayan salt, non iodised
- .250 litre cold water, Distilled or bottled water (ideally you want no chlorine)
Accessories you need
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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 1/4 cup of the cool water.
Add the milk, butter and the citric acid to the Thermomix bowl and mix on speed 3 for 2 sec.
Heat the milk mixture for 10 minutes at 37 degrees on speed 1.
While this is happening, disolve the Junket tablet in 1/4 cup of room temperature water.
When the milk mixture has reached 37°C, stop the thermomix and add the junket water through the lid. Mix for 3 seconds on speed 3.
Once the mixture is stirred, pour it carefully into a microwave safe bowl and place in a warm spot. Let it sit, undisturbed for 20 mintues
After 20 minutes, you should have some solid curds, surrounded by some clear liquid (the whey). Slice your curds in a grid pattern of 3cm squares, slicing all the way to the bottom of the bowl. Try not to disturb move the mixture around or disturb it further. Cover and leave to rest for another 10 minutes.
Using a large slotted spoon or spatula move the curds and whey back into your Thermomix bowl. Be as gentle as you can be.
Heat for 45 minutes at 37°C, on stir.
Line a sieve or the rice basket with dampened cheesecloth or use a nutmilk bag or a new chux wipe 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 only back into the Thermomix bowl and add 1 teaspoon of the salt. Put on interval speed for 2 minutes. 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.
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. But try 30s or 20s, not a full 45-60s in one go.
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 suitable plastic or glass container and cover it with some of the whey the you put aside earlier. Ensure that it is fully covered.
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
What does "interval speed" mean in this recipe?
Hey, is this just like store bought mozerella?
And how logg will it last in the fridge?
And do i cover it completely in whey? Or how much whey do i leave in there?
Thanks
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