I don't know about a machine I make them by hand wearing rubber gloves.
Bocconcini
Like small balls of mozzarella
Ingredients:
4.5 gallons milk
1/2 teaspoon Thermophilic Type C Culture
1/2 teaspoon Double strength rennet
Procedure:
Bring milk to a setting temp of 104°F, add starter and mix in well. Add rennet and also mix in well. Allow to set for around 50-60mins. Ph 6.5 - 6.6
Cut curds into 1 inch cubes and stand for 30 mins before stirring.
Stir very gently over the next 60 mins. The stirring will determine the softness of the cheese. Over stirring = will produce overly firm cheese.
Drain off the whey. pH 6.1 - 6.2
Keep curd at 104°F to cause it to fuse together. Turn the curd every 15 mins to keep is warm, draining the whey at the same time.
After about 1 hour test the curd to see whether it is ready for stretching by placing a piece in 160°F water. When curd is warm, take out and work with fingures, stretching the cheese. It is is brittle and breaks, it is not ready. pH 5.0-5.4
When curd is ready, cut into thin strips and place into hot water 160°F. Work the curd stretching it until all the curd has been worked. Over working the curd will toughen it, as will over hot water.
Shape the cheese by squeezing between your thumb and forefinger and pinch off ball of cheese formed.
Place in ice cold boiled water to set. A little salt can be added, but the salt should not be tasted in the final product.
This cheese can be eaten immediately or stored up to a week in the fridge. It can also be marinated in a herbed oil bath.
