How to Produce Buffalo Mozzarella Cheese in Planeta Rica Colombia - TvAgro by Juan Gonzalo Angel

buffalo milk

💰Cheaper: cow's milk

Cow's milk is more widely available and less expensive.

rennet

💰Cheaper: lemon juice

Lemon juice can be used as a natural coagulant.

salt

water

citric acid

Heat buffalo milk in a large pot over medium heat until it reaches 85°F, stirring gently.

Add citric acid and stir for 30 seconds to combine.

Remove from heat and let sit for 5-10 minutes to curdle.

Cut the curds into small pieces with a knife.

Heat the curds gently until they reach 105°F, stirring occasionally.

Remove from heat and let the curds rest for 5 minutes.

Drain the whey from the curds using a cheesecloth.

Knead the curds gently while adding salt to taste.

Shape the curds into balls and submerge them in cold water to firm up.

Store the mozzarella in a brine solution or fresh water until ready to use.

Cooking Techniques

Spice Level:

Allergens