Come fare la mozzarella: professionale vs. amatoriale con Gaetano Sorrentino e Davide Civitiello

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural and less processed.

Pour raw milk into a steel pot.

Place the pot in a bain-marie to gradually raise the temperature of the milk.

Heat the milk to 38-39°C.

Add enzymes for mozzarella when the milk reaches 38°C.

Wait 2 minutes, then add rennet.

Remove the pot from the bain-marie and let it sit for 2 hours.

After 20 minutes, check the consistency of the curd.

Perform the 'cross' cut in the curd using a curd cutter to create clumps.

Let the curd rest for at least 4 hours in the whey.

After 4 hours, take some curd to test stretching.

Mill the curd in an earthenware pot with hot water.

After 20 seconds of soaking in hot water, start stretching the curd gently.

Dry the paste for 10 minutes on a table to drain excess serum.

Cut the paste into slices to release more serum.

Take pieces of paste weighing around 4-5 kg for optimal stretching.

Pour the paste into a steel vat and add water at 95°C.

Gently turn the paste to stretch it without breaking.

Remove excess water and shape the paste like pizza dough.

Shape the mozzarella into various forms, such as braids or balls weighing 1 kg, 250 g, or 15-20 g.

Transfer the shaped mozzarella to cold water to maintain its shape before brining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens