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Thermomix Mozzarella and Bocconcini


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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
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Recipe's preparation

  1. 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.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • So cool!!...

    Submitted by jowhit on 14. September 2017 - 15:50.

    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 Smile

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  • had fun making this with my grandson tastes...

    Submitted by Nannyplum on 11. September 2017 - 11:28.

    had fun making this with my grandson tastes amazing😋

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  • Can I use pure cream instead of milk?...

    Submitted by kazcha on 14. August 2017 - 08:39.

    Can I use pure cream instead of milk?
    karen

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  • Family Loves this cheese....

    Submitted by Mrsclaus on 7. April 2017 - 21:47.

    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.

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  • Just finished making this, it's pretty awesome....

    Submitted by Rubysmum on 27. December 2016 - 19:27.

    Just finished making this, it's pretty awesome. Thank you very much

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  • Made today... worked really well, used un...

    Submitted by MargieM on 20. December 2016 - 17:47.

    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.

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  • amazing!

    Submitted by monikavarela on 8. November 2016 - 08:30.

    amazing!

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  • Hi! Unfortunately my

    Submitted by monikavarela on 8. November 2016 - 08:29.

    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...

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  • As some others

    Submitted by garthandrea on 30. August 2016 - 12:11.

    As some others mentioned.... 

    Will not form a ball to be able to stretch. Still runny. 

    What do i do?

    Andrea

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  • Doesn't make very much, I

    Submitted by Imagrace on 25. October 2015 - 17:55.

    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. 

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  • For rennet (vegetarian or

    Submitted by Jojeez on 19. October 2015 - 13:10.

    For rennet (vegetarian or otherwise) try any cheese making website, such as Cheeselinks

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  • Maybe heated a little too

    Submitted by Jojeez on 19. October 2015 - 13:08.

    Maybe heated a little too long

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  • maybe I should try different

    Submitted by aishal on 10. August 2015 - 14:05.

    maybe I should try different milk next time 

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  • I used an ALDI 2litre of A2

    Submitted by Gizmonet on 10. August 2015 - 10:04.

    I used an ALDI 2litre of A2 milk, 1½ tablets of junket and Himalayan rock salt. It yielded 300grams of mozzarella 

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  • I followed this recipe to the

    Submitted by aishal on 9. August 2015 - 16:08.

    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  tmrc_emoticons.((

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  • Can I confirm that when you

    Submitted by Sarah Hollingworth on 1. August 2015 - 20:46.

    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! 

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  • I found junket at Woolworths,

    Submitted by Snuva on 14. April 2015 - 20:22.

    I found junket at Woolworths, however I tried this recipe with junket and it didn't work for me.

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  • Where will i find rennet or

    Submitted by nidhi on 14. April 2015 - 13:43.

    Where will i find rennet or junket tablet. Pls help.  Thanks 

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  • Where will i find rennet, OR

    Submitted by nidhi on 14. April 2015 - 13:42.

    Where will i find rennet, OR  junket tablet. Pls help

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  • Absolute failure. First I

    Submitted by Snuva on 28. March 2015 - 18:18.

    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.

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  • sugestion for failed

    Submitted by kazzskraft on 28. February 2015 - 07:10.

    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

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  • Going to cheese making class

    Submitted by lovescooking on 28. February 2015 - 06:44.

    Going to cheese making class including mozzarella so will see if any extra hints 

     

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  • Really looked forward to

    Submitted by Tonkstar on 27. February 2015 - 16:53.

    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

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  • Hi can you tell me what kind

    Submitted by PossumStu on 26. February 2015 - 11:28.

    Hi can you tell me what kind of rennet you use whether animal or vegetable?

     

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  • this is a fantastic recipe,

    Submitted by Aussie TM5 Thermomixer on 24. February 2015 - 13:25.

    this is a fantastic recipe, better than store bought mozarella!! tmrc_emoticons.)

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  • We'd recommend increasing the

    Submitted by Thermomix in Australia on 24. February 2015 - 12:18.

    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

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  • My milk still felt cold when

    Submitted by lovescooking on 17. January 2015 - 07:42.

    My milk still felt cold when thermomix registered 37deg and when I measured with thermometer it was still 17.5 any suggestions? 

     

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  • I have made this a few times

    Submitted by amulligan on 15. January 2015 - 00:44.

    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. 

    With a whole rennet tablet With a whole rennet tablet

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  • How did you go with this

    Submitted by thermomike on 23. November 2014 - 10:17.

    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.

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  • Me again! I worked out that

    Submitted by Lscott on 9. November 2014 - 20:13.

    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.....

     

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  • Oh dear, when I tried making

    Submitted by Lscott on 9. November 2014 - 18:11.

    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? tmrc_emoticons.-(

    Lea 

     

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  • Fantastic recipe thanks! Will

    Submitted by nickiw on 12. October 2014 - 11:45.

    Fantastic recipe thanks! Will be a regular in our house!

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  • This recipe is amazing. Will

    Submitted by emmajade88 on 29. September 2014 - 21:04.

    This recipe is amazing. Will not be buying shop bought mozzarella again. So cheap and tasty. Thankyou 

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  • Was amazed it worked -

    Submitted by Jenniam on 19. July 2014 - 19:09.

    Was amazed it worked - homemade mozzarella my family was so impressed and a third of the price

    thank you

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