Description
Mozzarella culture – make Italian fresh cheese from 10 litres of milk
Starter culture from Enolandia for making mozzarella at home. One sachet is for 10 litres of milk. Mozzarella is an Italian fresh cheese with a soft, creamy texture and mild flavour. It was originally made from buffalo milk in southern Italy but is now also made from cow's milk. Mozzarella is best eaten soon after it is made, while it is soft and fresh.
The cheese is used on pizza, where it melts well, in lasagne, in salads such as Caprese with tomato and basil, and as a filling in baked dishes. It can also be enjoyed plain with a little olive oil and salt.
How to make mozzarella
Short version based on Enolandia's recipe booklet:
- Heat the milk to 42 °C, add the culture and stir.
- At 38 °C, add rennet. The curd is ready after 18–20 minutes.
- Make a first cross cut and follow the pH. Cut into cubes at pH 5.80 and into smaller cubes at pH 5.20.
- At pH 5.10, remove the whey. Place the curd on a work surface and cut it into strips.
- Test a piece in salted water at 90 °C. When the curd stretches like chewing gum, it is ready to be stretched and shaped.
- Shape the mozzarella and place it in cold running water. It is ready after an hour.
Storing the culture
The culture is freeze-dried. Store it at 4 °C if you use it within 90 days, and in the freezer (−18 °C) for longer storage. Close the sachet well if you only use part of it.
Frequently asked questions about mozzarella culture
How much milk does one sachet cover?
The culture is for 10 litres of milk.
Do I also need rennet?
Yes. Rennet is added at 38 °C to coagulate the milk. It is sold separately.
Why do I need to measure pH?
The curd needs the right acidity to stretch. According to the recipe, the whey is removed at pH 5.10.
How do I store the culture?
At 4 °C if used within 90 days. For longer storage, keep it in the freezer.
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