1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:25:00
Temperature: 38 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture6. Mix
Time: 01:00:00
Temperature: 38 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:20
Temperature: 38 °C
Speed: 100 RPM
9. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 42 °C
Speed: 30 RPM
15. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 02:30:00
Tip: To assist with the draining process, tip the drainer from side to side every 10 minutes, releasing some more of the whey back into the heating pot. Drain at room temperature (68-77F or 20-25C).
17. Instructions
Pour the curd from the drainer into the strainer.
18. Instructions
While the machine heats the whey for stretching in the next step, cut or separate the curd from the strainer into 4 parts for large balls.
19. Instructions
For the next few steps, you will need to use the heat resistant gloves.
20. Mix
Time: 00:20:00
Temperature: 80 °C
Speed: 50 RPM
21. Instructions
With gloves on, grab one piece, shape into a ball, place it gently into a ladle, and lower into the hot whey (for about 10 seconds). Wait a few moments for the heat to absorb, then scoop it up and begin to press the curd together, again, very gently. Return the curd to the whey to reabsorb the heat, then press again.
22. Instructions
Return curd ball back to the whey for another few seconds, then scoop back up for stretching. Pull and stretch the cheese, creating cohesion and elasticity, then fold back in on itself. Return the ball to the warmed whey again, then repeat this stretch-fold-dip motion 2 more times.
23. Instructions
Now hold the warm mozzarella balls with both hands. Forming it into a globe shape, pull the surface and fold it into the center of the bottom of the ball, while pushing the curd down inside itself. Pinch and twist off the bottom opening to seal your ball for a shiny ball of mozzarella.
24. Instructions
Repeat for the other 3 parts. First cover the pot so the whey can warm again for a few minutes.
25. Mix
Time: 00:10:00
Temperature: 90 °C
Speed: 50 RPM
26. +Ingredients
Please add:
0.5 l of Water
2 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine at 2% salt saturation.
27. Instructions
Place the balls into a container with 500mL of cold brine and refrigerate
28. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
