What is needed for her?
- Chy-max microbial rennet
- Milk - cow's, goat's, sheep's - what you have available
How to do it?
First we pasteurize the milk. Let's heat it up to 64 °C, turn it off and let it stand for half an hour.
After thirty minutes, cool the pot with milk to a temperature of 35-37 °C and add the CHN11 mesophilic culture.
Let the culture ferment for about 50 minutes (at least half an hour), then add calcium chloride and rennet. Milk should be between 28-33 degrees during curdling. Add chloride and rennet and mix thoroughly.
Adjust the level of milk and let it curdle. The curd time varies according to the amount of rennet, we will want to curd the cheese for about 35 minutes. We dose chy-max rennet (1 ml per 10 liters).
We curd for as long as we have a broken curd. We can tell by sticking a knife into the milk and lifting it slightly. If the so-called meringue is formed (if we simply manage to lift the curd slightly), we are done. If not, we'll wait. If the curd is firm, cut it vertically and horizontally, on a grid about 1.5 cm in size, let the curd set for a while, i.e. rest for about 10 minutes. Heat the pot with the curd until it reaches 39 °C.
We constantly stir gently and cut the grain up to the size of a pea. Remove and let rest for about 1 hour.
We pour off the whey and only the cheese grain remains in the pot, which we leave for another 2 hours (freely fermenting).
Prepare hot water of approx. 75 °C, if the water is colder, the cheese will not melt.
We put a piece of curd in the water and knead it, which is difficult in hot water, but you have to find some way to make it work. We take it out of the water and knead it in our hands, then back into the water and repeat the process several times, after that we shape the mozzarella, put it in cold water and then in a salt brine with a concentration of 10.
Place the finished balls in the brine (3/4 liter of boiled salt solution + 1/4 liter of whey) and store.