The Secret to Making Delicious Mozzarella di latte di Bufala! (Buffalo Mozzarella)

Sanitize all equipment using a rinse-free sanitizer or boiling water.

Measure 4 liters of buffalo milk and pour it into a large pot.

Heat the milk to 30 degrees Celsius (86 degrees Fahrenheit).

Sprinkle 1/16 teaspoon of mesophilic culture over the milk's surface and let it rehydrate for 5 minutes.

Sprinkle 1/16 teaspoon of thermophilic culture over the milk's surface and let it rehydrate for another 5 minutes.

Stir the cultures into the milk gently from top to bottom.

Allow the milk to ripen for 1 hour.

After 1 hour, stir the milk to reincorporate the cream.

Add 1/4 teaspoon of calcium chloride diluted in 1/4 cup of non-chlorinated water to the milk and stir.

Add 1/4 teaspoon of liquid rennet diluted in 1/4 cup of non-chlorinated water and stir for no more than 1 minute.

Cover the pot and let the curds set for 45 minutes.

Check for a clean break by inserting a knife and twisting; if it splits cleanly, proceed.

Cut the curds into 8 mm (1/3 inch) cubes using a curd knife.

Gently separate the curds and raise the temperature to 39 degrees Celsius (102.2 degrees Fahrenheit) over 45 minutes while stirring continuously.

Allow the curds to settle at 39 degrees Celsius for 30 minutes.

Transfer the curds into a cheesecloth-lined colander and drain for 15 minutes, retaining the whey in a pot below.

Cut the slab of curds into quarters and return them to the pot.

Pour warm whey over the curds and let them sit for 4 hours to acidify, keeping them warm between 36 and 38 degrees Celsius (97 to 100 degrees Fahrenheit).

After 4 hours, take a small piece of curd and add hot water (about 71 degrees Celsius or 160 degrees Fahrenheit) to test for stretchiness.

If the curds do not stretch, wait another 1 to 2 hours for the acidity to increase.

Once the pH reaches between 5.3 and 5.0, test again for stretchiness, wearing heavy-duty rubber gloves.

Cut the curds into smaller pieces and add more hot water as needed to facilitate stretching.

Work the curds until they become shiny and smooth.

Cooking Techniques

Equipment Needed

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Dietary

Allergens