Recipe

Fior de latte (mozzarella)

Fior de latte is the traditional Italian name for cow's milk mozzarella. And this gorgeous recipe from The Australian Women's Weekly's Made From Scratch cookbook means you can make this creamy cheese yourself.

  • 15 mins preparation
  • 45 mins cooking
  • Makes 320 gram
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Ingredients

Equipment
  • cooking thermometer
  • small and large jugs
  • large metal spoon
  • small syringe (see tips)
  • 25 centimetre piece muslin
  • metal mesh or slotted spoon
  • sterile latex gloves
Fior de latte (mozzarella)
  • 3 litre (12 cups) organic pasteurised, unhomogenised milk
  • 2/3 cup (160ml) water, boiled, cooled
  • 1 1/2 teaspoon citric acid
  • 0.9 millilitre liquid vegetarian rennet (see tips)
  • 2 cup (500ml) cold water, extra
  • 1 tablespoon fine sea salt

Method

Fior de latte (mozzarella)
  • 1
    1. Before starting, read our notes on sterilising jars.
  • 2
    Place milk in a large saucepan fitted with a cooking thermometer over low heat. Place 140ml (all but 1 tablespoon) of the cooled, boiled water and the citric acid in a sterilised jug; stir until the acid dissolves.
  • 3
    Stir the citric acid mixture into the milk with a sterilised large metal spoon; continue to stir for 1 minute. (At this stage the mixture will look slightly curdled.) Slowly heat the milk mixture to 40°C (105°F) on the thermometer.
  • 4
    Meanwhile, combine the rennet in a sterilised jug with the remaining cooled, boiled water. When the milk reaches 40°C (105°F), turn off the heat and stir in the rennet mixture; continue to stir for 2 minutes or until the rennet is well combined and the curds have split. Remove the thermometer. Cover the saucepan with a lid; stand for 35 minutes.
  • 5
    Return pan to a low heat and reheat mixture to 40°C (105°F), gently stirring continuously. Line a colander with muslin and place over a bowl. Using a sterilised mesh spoon, spoon the curds into the lined colander, set aside to drain for 10 minutes.
  • 6
    Meanwhile, bring a large saucepan of water to 80°C (175°F).
  • 7
    Combine the extra cold water and the salt in a large bowl and place it on the work bench near the stove top. Wearing latex gloves, divide the drained curds into four.
  • 8
    Place one portion of curds on the mesh spoon and lower into the saucepan of hot water for 1 minute keeping it on the spoon. After a minute check if the curds have started to melt. You may need to submerge the curds a few more times before they are ready to stretch.
  • 9
    Once the curds are melted and pliable, stretch the strands with your hands (take care as the curds are hot); fold the curds back onto themselves and repeat stretching and folding a further 5 times, before shaping into a ball.
  • 10
    Add the mozzarella ball to the salted water and repeat with the remaining curd portions. Refrigerate, covered in salted water.

Notes

To measure the rennet you will need a small (1ml or 5ml) syringe, available from pharmacies. Citric acid is available from the baking section of most supermarkets. You can make eight smaller balls of mozzarella, if preferred.