Mozzarella Cheese
With Virginia Iovine-Turner
Mozzarella Cheese in 8 Minutes
Ingredients
2 Litres full cream milk
1 teaspoon citrus acid
2 teaspoons renco
Boiling water
Method
In a deep and microwave-proof dish place the milk and 1 teaspoon
citrus acid. Stir well.
Place in the microwave for 6 minutes on high.
Remove from microwave and stir through the renco.
Place back in microwave for a further 1 minute.
Remove once again and drain excess liquid.
Place back in for a further 45 seconds then drain excess liquid off
in a colander.
You can then put into a cheese basket to allow it to set. The
cheese will seem bland, so you will need to make a Rock Salt
broth.
Place one cup of Rock Salt in a large pot of of water and simmer
for an hour until all the salt has dissolved.
Cool then place your cheese in this broth for 20 minutes. This will
help to flavour the cheese.
You may need a mould to help you to create the right shape for
the cheese.
Once you have drained the excess liquid, place boiling water over
the top and with a wooden spoon gently press juice out of the
cheese.
Remove and place in a cheese mould.
(Broadcast: 23 Feb 2012)
