Bufala Mozzarella Recipe
Make Bufala Mozzarella Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Equipment
Method
Preparation of Milk
- 1
Heat the Milk
In a large pot, pour 2 liters of buffalo milk and heat it slowly over medium heat until it reaches 35°C (95°F). Use a thermometer to monitor the temperature carefully.
- 2
Add Citric Acid
Once the milk reaches the desired temperature, remove it from the heat and stir in 1 teaspoon of citric acid, mixing well to incorporate it.
- 3
Let it Rest
Allow the milk to sit for about 5-10 minutes. This will help the curds to form.
Curd Formation
- 4
Add Rennet
Dissolve 1 teaspoon of rennet in a small amount of cold water and pour it into the milk, stirring gently for about 30 seconds. Let the mixture sit undisturbed for another 5-10 minutes until curds form.
- 5
Cut the Curds
Using a slotted spoon, gently cut the curds into small cubes (about 1-inch size) to help them release whey. Let them rest for another 5 minutes.
- 6
Cook the Curds
Return the pot to a low heat and stir the curds gently for about 10 minutes, until they start to firm up and shrink in size.
Draining and Shaping
- 7
Drain the Curds
Line a large bowl with cheesecloth and pour the curds into it to drain the whey. Gather the corners of the cheesecloth and tie them to form a pouch. Let it drain for 30 minutes.
- 8
Knead the Cheese
After draining, put the curds in a bowl and sprinkle 2 teaspoons of salt over them. Knead the curds with your hands until they are smooth and elastic, about 5-10 minutes.
- 9
Shape into Balls
Divide the cheese into smaller portions and shape each portion into a ball. Place the balls in a bowl of cold water to cool and keep them fresh.
