hello everyone
Cheese exists before industrial cultures
I propose Old original recipe mozzarella without addition of bacterial culture
only the bacteria found in the raw milk the only difference is the time of acidification
every person must successfully mozzarella O0
ingredient:
-raw milk ( any type of raw milk the best buffalo milk I use cow's milk )
-Rennet ( I use Animal Rennet Content of active chymosin 520MG/L - 1L either 1/10000th strength. Recommended dosage: 2 ml per 10 liters if the concentration changes the dosage changes is proportional )
1-Begin by heating the milk to 100F (38C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats
2-Then add the rennet and stir slowly top to bottom for about 30 seconds. The milk now needs to set undisturbed for 45 minutes while the rennet helps form the curd. Keep the milk at the 100F (38C) during this period, preferably using a sink or water bath of warm water. It can not be heated on a stove top because of the curd formation.
3-During the next 20 minutes cut the curd at 5cm intervals and then make the same cut spacing at right angles to the first cut. Allow this to rest 5 minutes then break the rest of the curd into walnut The smaller the pieces the more whey will be released and the drier the cheese.
4-The dry curds and whey can now be transferred to a colander or cheese mold to form into a consolidated curd mass.
5-Put in the refrigerator for 24H minimum (sometimes I let three days for lack of time should not be little acidity cheese because in the fase of Stretching
the taste of acidity will dissolve in hot water )
6-chopped into 2cm cubes and placed in the bowl or pot for heating and stretching.
The hot water is then added. Initially, about 2-3 cups are added by pouring at the edge of the curds (not directly on them) and the wooden spoon is used to gently move them around for heating. Gradually they will begin losing their shape and melding (not melting) into a smooth mass. If this is not happening after 3-5 minutes add another 2 -3 cups of hot water until you see the curd mass forming into a stretching mass.
With the wooden spoon you can begin the stretch by lifting this curd mass and allowing it to stretch from its own weight. If the curd mass begins to cool and the stretch becomes less, add more hot water. After doing this a few times and the curd begins to look like taffy, you can lift the curds while turning the spoon and winding into a smooth mass.
At this point you can dump the water and give the stretching curd a few of long pulls, folding it back on itself and the finally rolling it all into a ball. Be careful to not get too carried away with this because it is a lot of fun but you could dry out the cheese excessively if overdone.
During this stretch is a good time to add the salt as per your preferences or any other additions to your Mozzarella. If you want to make one of those amazing Prosciutto rolls this would be the time to do that as well.
For the final form I find it easiest to break the mass into 2 smaller balls because they are easier to handle. Now, hold the warm Mozzarella with thumb and forefinger of one hand using the other hand from underneath to push the curd up inside itself. Continue working the curd in this manner until the ball of cheese becomes smooth and shiny.
(http://img11.hostingpics.net/pics/821997final.png)
this is the original recipe without adding culture test it is very easy to realize
I await your comments
@+
Hidri