- 2 litres full fat milk
- 1 teaspoon citric acid
- 1 portion rennet, dissolved if tablet
- 1 teaspoon salt, non iodised
1h 30minPreparation 1h 30minBaking/Cooking
Recipe is created for
TM 5If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Dissolve 1 tsp of citric acid in some cold water. Once the water goes clear it is dissolved.
Add the milk and citric acid toyour Thermomix and turn to speed 3 for 2 seconds.
Heat the milk mixture for 10 minutes at 37 degrees on speed 1.
When the milk has rached temperature add in the rennet through the lid and stir for 3 seconds on speed 3.
If you have liquid rennet just add 1 teaspoon. If the rennet is in tablet form dissolve in some lukewarm water. Hot water will denature the rennet so ensure it is blood temp or below.
Once the mixture is stirred, pour it carefully into a warmed Thermoserver and leave it to sit for 20 minutes.
Cut your curds in a grid pattern of 3cm squares. Cover and leave to rest for another 10 minutes.
Using a large spoon move the curds and whey back into your Thermomix bowl. Be as gentle as you can be.
Heat for 45 minutes at 37 degrees, soft stir.
Line a sieve, rice basket with dampened cheesecloth or use a nutmilk bag and strain the contents of the Thermomix bowl. Leave the curds and whey to drain for at least 15 minutes. Keep aside some whey so you can store your cheese in it later on.
Once drained, put the curds back into the Thermomix bowl and add 1 teaspoon of salt. Knead for 2 minutes on the dough mode. The cheese will still be crumbly in appearance at this stage.
Remove the curd and put into a heatproof bowl. Heat it up in the microwave for 40 - 60 seconds until it begins to melt.
If you do not own a microwave you can heat it in the thermomix in a small covered bowl in the Varoma basket. Be careful not to get the steam droplets in the cheese curds as it is heating as it will ruin the process.
Once the cheese is melted in appearance beat it with a silicone spatula until it starts to come together as a ball. You may have to repeat the heating process until the cheese gets the right texture.
Once it is in a ball shape knead and stretch the ball of mozzarella with your hands and shape it into a smooth ball.
Keep the cheese in a storage container and cover with whey. Refridgerate and use as required.
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Developed from the recipe on The Thermomix Diaries;
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.