Ingredients
250 g
- 2 litres full cream milk
- 1 teaspoon citric acid
- 1 teaspoon liquid rennet, OR 1/2 junket tablet
- 1/2 teaspoon non-iodised salt
Recipe's preparation
Pour 2000ml of milk into the Thermomix bowl.
Mix 1 teaspoon of citric acid into 1 tablespoon of cool water. The citric acid has dissolved properly once the water turns clear. Add to milk and stir through with a long spatula.
Bring milk to 37c at speed 1. You’ll have to keep your eye on the temperature lights, but my room temperature milk took about 5 minutes. Once the 37c green light stops flashing, you know you’ve hit your temperature.
Add 1 teaspoon of liquid rennet. If you don’t have rennet, you could use half a junket tablet dissolved in 1 tablespoon of warm water. Stir for 2 seconds on speed 3.
Pour milk mixture into a warmed Thermoserver. Cover and leave undisturbed for 15 minutes.
Using a sharp knife, cut into your curds horizontally and then vertically. You want to try and cut your curd into 3 centimetre squares. Cover and leave for 10 minutes.
Carefully tip your curds and whey back into the Thermomix bowl. Cook for 40 minutes/37c/gentle stir mode.
Line your Thermomix strainer with a damp cheesecloth or a wet, new chux wipe and strain your curds over a large bowl. Drain for about 15 minutes. You might want to help the draining process along as you want to drain as much whey from the curd as possible. Reserve your whey if you’re going to store your cheese for more than a day. Actually, reserve your whey because it’s fantastic in baking.
Return your thoroughly drained curd to the Thermomix bowl. It’s going to look crumbly at this stage, but that’s okay. Add half a teaspoon of finely ground non-iodized salt* and knead for 1 minute. Remove curd from the bowl.
Now here comes the fun part. It’s the stretching that gives mozzarella that mozzarella-ey texture. First you need to heat the mozzarella, so channel your inner-yogi and put your pretend asbestos gloves on, because this is going to get a little ‘heated’.
Microwave method: Place your curd into a medium-sized microwave proof bowl and cook on high for 40-60 seconds.
Thermomix method: Place your curd into a small heatproof bowl that will fit inside the strainer. Place enough whey or water to cover the blades. Place the strainer with the bowl of curd into the Thermomix bowl and cook on varoma/speed 1 for 4-5 minutes. Leave the MC off because you’re trying to avoid water condensing into your drained curd. Tip your curd into a larger bowl for you to work with. WARNING! The bowl is going to be very hot and it’s a little awkward to remove from the strainer, so be very careful!
To be honest, I prefer the microwave method, but I know lots of people prefer not to nuke their food.
Anyway, back to the fun stuff.
Using a flexible spatula, beat and stir your cheese until it comes together into a ball.
Once you’ve stirred your curd into a smooth mass, carefully stretch your mozzarella before folding it back onto itself. I reheated the cheese twice until I felt I’d created a smooth, glossy ball of mozzarella. Place your mozzarella into a rounded bowl and set in the fridge to cool.
To make bocconcini, pinch out little balls of the stuff. Egg sized is the size of traditional bocconcini, while grape size is baby bocconcini. If you don’t work fast enough, you may have to reheat your cheese halfway through. Pop your little bocconcini balls into a tub of cold, reserved whey.
You can either store your mozzarella wrapped in the refrigerator, or you can store it in the cooled reserved whey (refrigerated of course).
* I used a pink Himalayan rock salt that I blitzed down to an icing sugar consistency so it would incorporate a little easier.
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThanks for the recipe. I used regular store full...
Thanks for the recipe. I used regular store full cream milk had to wait a bit longer at one point and used a whole junket tablet but it worked out great
So cool!!...
So cool!!
I used unhomogenised milk yeilded about 200g
Thank you for a very clear recipe
Love my thermomix - have named 31 ERIN and 5 LAYA
Love the world of thermomix and cooking for my family
had fun making this with my grandson tastes...
had fun making this with my grandson tastes amazing😋
Can I use pure cream instead of milk?...
Can I use pure cream instead of milk?
karen
Family Loves this cheese....
Family Loves this cheese.
I was a bit worried after reading some of the reviews but I found the recipe pretty straight forward and had no problems. I used 1 junket tablet.
Just finished making this, it's pretty awesome....
Just finished making this, it's pretty awesome. Thank you very much
Made today... worked really well, used un...
Made today... worked really well, used un homogenised milk. Did give a few extra minutes to some stages. Recipe made 10 baby bocconcini. Laid my chux straining cloth on bench and scraped off as much as I could after draining. Made a brine solutuion for storage as I felt it needed a bit more salt.
amazing!
amazing!
Hi! Unfortunately my
Hi! Unfortunately my mozarella didn't stretch, but right before taking it into the microwave, it was like a delicious ricotta! I made it into a ball even though it hadn't stretched and will see what it is like tomorrow. What could have gone wrong? I put it in the microwaze 3 times at least and it would just come out hot but wouldn't get sticky or elastic...
As some others
As some others mentioned....
Will not form a ball to be able to stretch. Still runny.
What do i do?
Andrea
Doesn't make very much, I
Doesn't make very much, I suppose this is normal?
Otherwise worked well, very simple (we actually omitted the step where you tip it back into the thermomix after reading tips on making mozzarella which said not to stir the curds too much.). Still worked though and we will do it again.
For rennet (vegetarian or
For rennet (vegetarian or otherwise) try any cheese making website, such as Cheeselinks
Maybe heated a little too
Maybe heated a little too long
maybe I should try different
maybe I should try different milk next time
I used an ALDI 2litre of A2
I used an ALDI 2litre of A2 milk, 1½ tablets of junket and Himalayan rock salt. It yielded 300grams of mozzarella
I followed this recipe to the
I followed this recipe to the T
Used liquid rennet, got curds and whey, drained the curd and got the 'crumby texture' as decribed, but when i got to the heating stage (microwave version) it was just melted liquidy cheese, it didn't form a ball at all, too runny, unable to stretch it.
unsure what i did wrong here?? disappointed in the time invested in thiswith no result
Can I confirm that when you
Can I confirm that when you say 'knead' you mean using the dough function? I've been working on this cheese for hours now and although it's the right colour and it tastes good, it's just too liquidy to form a ball, let alone be stretched. All I can say is that I'm pleased I bought some at the shop as back up for tonight's pizza. I feel so disappointed that hours of work has resulted in total failure!
I found junket at Woolworths,
I found junket at Woolworths, however I tried this recipe with junket and it didn't work for me.
Where will i find rennet or
Where will i find rennet or junket tablet. Pls help. Thanks
Where will i find rennet, OR
Where will i find rennet, OR junket tablet. Pls help
Absolute failure. First I
Absolute failure. First I tried with 1/2 a junket tablet and couldn't get curds. Then I tried with 1 junket tablet and got curds, but when I got to the microwave stage I just have a liquid runnier than yogurt. Very, very sad.
sugestion for failed
sugestion for failed cheese!!!!!
I have made cheese before traditional way and if you use coles normal milk and add the calcium chloride for homoginised milk it still doesnt work Woolworths store milk works a little better So my suggestion would be check what milk you use that could help to prevent failures
Going to cheese making class
Going to cheese making class including mozzarella so will see if any extra hints
Really looked forward to
Really looked forward to making this. All went well until the "ball" stage. It just didn't form
Stirred for 10minutes and then chilled hoping to save it. But it just looked like pasty curd. What did I do wrong? I used sea salt n
Hi can you tell me what kind
Hi can you tell me what kind of rennet you use whether animal or vegetable?
this is a fantastic recipe,
this is a fantastic recipe, better than store bought mozarella!!
We'd recommend increasing the
We'd recommend increasing the speed to 1.5 to ensure the milk moves around the bowl enough for the temperature to distribute evenly.
Thermomix Head Office
My milk still felt cold when
My milk still felt cold when thermomix registered 37deg and when I measured with thermometer it was still 17.5 any suggestions?
I have made this a few times
I have made this a few times now and I love it. I use rennet tablets....I use a whole one. I have also had a good result using a whole junket tablet. I have included a picture below. I did not get such a clear cut on the curds using only half a junket tablet.
The other thing worth noting is that, making it in the TM5, to tell when your temperature reaches 37 degrees, rather than the coloured light changing, you will notice the number flashing will stop and will stay on the screen permanently. This is just a difference in the models and how they indicate that they have reached temperature.
How did you go with this
How did you go with this receipe. What type of milk did you use? My first time did not work as i only put the 1/2 tablet of Junkett in. Will try 1.5 tablets today.
Me again! I worked out that
Me again! I worked out that you need at least 1.5 Junket tablets (Hansells brand). A half tablet wasn't enought to separate the curds from the whey. ill see how I go with the 40 mins in the thermie.....
Oh dear, when I tried making
Oh dear, when I tried making this I ended up with no curd to speak of to cut into pieces. Any ideas where I could have gone wrong everybody?
Lea
Fantastic recipe thanks! Will
Fantastic recipe thanks! Will be a regular in our house!
This recipe is amazing. Will
This recipe is amazing. Will not be buying shop bought mozzarella again. So cheap and tasty. Thankyou
Was amazed it worked -
Was amazed it worked - homemade mozzarella my family was so impressed and a third of the price
thank you