Ingredients
- 2 litres full cream milk
- 1 teaspoon citric acid
- 1 teaspoon liquid rennet, OR 1/2 junket tablet
- 1/2 teaspoon non-iodised salt
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Pour 2000ml of milk into the Thermomix bowl.
Mix 1 teaspoon of citric acid into 1 tablespoon of cool water. The citric acid has dissolved properly once the water turns clear. Add to milk and stir through with a long spatula.
Bring milk to 37c at speed 1. You’ll have to keep your eye on the temperature lights, but my room temperature milk took about 5 minutes. Once the 37c green light stops flashing, you know you’ve hit your temperature.
Add 1 teaspoon of liquid rennet. If you don’t have rennet, you could use half a junket tablet dissolved in 1 tablespoon of warm water. Stir for 2 seconds on speed 3.
Pour milk mixture into a warmed Thermoserver. Cover and leave undisturbed for 15 minutes.
Using a sharp knife, cut into your curds horizontally and then vertically. You want to try and cut your curd into 3 centimetre squares. Cover and leave for 10 minutes.
Carefully tip your curds and whey back into the Thermomix bowl. Cook for 40 minutes/37c/gentle stir mode.
Line your Thermomix strainer with a damp cheesecloth or a wet, new chux wipe and strain your curds over a large bowl. Drain for about 15 minutes. You might want to help the draining process along as you want to drain as much whey from the curd as possible. Reserve your whey if you’re going to store your cheese for more than a day. Actually, reserve your whey because it’s fantastic in baking.
Return your thoroughly drained curd to the Thermomix bowl. It’s going to look crumbly at this stage, but that’s okay. Add half a teaspoon of finely ground non-iodized salt* and knead for 1 minute. Remove curd from the bowl.
Now here comes the fun part. It’s the stretching that gives mozzarella that mozzarella-ey texture. First you need to heat the mozzarella, so channel your inner-yogi and put your pretend asbestos gloves on, because this is going to get a little ‘heated’.
Microwave method: Place your curd into a medium-sized microwave proof bowl and cook on high for 40-60 seconds.
Thermomix method: Place your curd into a small heatproof bowl that will fit inside the strainer. Place enough whey or water to cover the blades. Place the strainer with the bowl of curd into the Thermomix bowl and cook on varoma/speed 1 for 4-5 minutes. Leave the MC off because you’re trying to avoid water condensing into your drained curd. Tip your curd into a larger bowl for you to work with. WARNING! The bowl is going to be very hot and it’s a little awkward to remove from the strainer, so be very careful!
To be honest, I prefer the microwave method, but I know lots of people prefer not to nuke their food.
Anyway, back to the fun stuff.
Using a flexible spatula, beat and stir your cheese until it comes together into a ball.
Once you’ve stirred your curd into a smooth mass, carefully stretch your mozzarella before folding it back onto itself. I reheated the cheese twice until I felt I’d created a smooth, glossy ball of mozzarella. Place your mozzarella into a rounded bowl and set in the fridge to cool.
To make bocconcini, pinch out little balls of the stuff. Egg sized is the size of traditional bocconcini, while grape size is baby bocconcini. If you don’t work fast enough, you may have to reheat your cheese halfway through. Pop your little bocconcini balls into a tub of cold, reserved whey.
You can either store your mozzarella wrapped in the refrigerator, or you can store it in the cooled reserved whey (refrigerated of course).
* I used a pink Himalayan rock salt that I blitzed down to an icing sugar consistency so it would incorporate a little easier.
Thermomix Model
-
Recipe is created forTM 31
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
Thanks for the recipe. I used regular store full cream milk had to wait a bit longer at one point and used a whole junket tablet but it worked out great
So cool!!
I used unhomogenised milk yeilded about 200g
Thank you for a very clear recipe
Love my thermomix - have named 31 ERIN and 5 LAYA
Love the world of thermomix and cooking for my family
had fun making this with my grandson tastes amazing😋
Can I use pure cream instead of milk?
karen
Family Loves this cheese.
I was a bit worried after reading some of the reviews but I found the recipe pretty straight forward and had no problems. I used 1 junket tablet.
Just finished making this, it's pretty awesome. Thank you very much
Made today... worked really well, used un homogenised milk. Did give a few extra minutes to some stages. Recipe made 10 baby bocconcini. Laid my chux straining cloth on bench and scraped off as much as I could after draining. Made a brine solutuion for storage as I felt it needed a bit more salt.
amazing!
Hi! Unfortunately my mozarella didn't stretch, but right before taking it into the microwave, it was like a delicious ricotta! I made it into a ball even though it hadn't stretched and will see what it is like tomorrow. What could have gone wrong? I put it in the microwaze 3 times at least and it would just come out hot but wouldn't get sticky or elastic...
As some others mentioned....
Will not form a ball to be able to stretch. Still runny.
What do i do?
Andrea
Are you sure to delete this comment ?