Homemade Buffalo Mozzarella

petukbong

Jun 28

Hellow readers.

This recipe does not require any introduction. I decided to document this recipe from an Indian perspective considering all the available ingredients, weather etc . So before starting off with the recipe i would like to mention certain points ,

For the recipe it is very important to use Raw milk. Try to avoid homogenised , Pasteurized milk.
If not available, it is ok to use low temperature Pasteurized milk but avoid UHT Pasteurized milk. So check carefully before using
The actual recipe calls for Citric acid, but vinegar works equally well
The Indian market doesn't sell Animal Renate , but vegan Renate is available online which works really well. You can also skip it , but it ensures a good yield.
Temperature control is very important so it is necessary to use kitchen thermometer

Things you will need

This recipe yields about 200 gms of cheese

Buffalo Milk : 1800 gm /2L
Vinegar : 1 cup
Salt
Renate as per packet instruction

How I made it,

In a clean container take the milk
Heat up till 30°c
Add in vinegar and Renate and mix well .
Keep covered till 30 mins
The curd should be set by now, and whey should be transparent, if not then keep for 10 mins more. .

Video

With a butter knife cut the curd into cubes and with a ladle spoon out into a clean cheese cloth. And hang to drain out all water.
Heat the whey to 40-45°c
Now dip the curd in the warm whey till it softens , stretch and fold. Repeat this step a couple of times till the ball of cheese can be stretched up to 15-30 cm and the surface becomes smooth.

Video