MAKING MOZZARELLA

The semi-soft cheese Mozzarella is not aged like most cheeses. Instead it is best eaten within hours of its making.

The process of making Mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

MOZZARELLA MAKING PROCESS

Photography by London Design Agency

Milk is mixed with citric acid and rennet so that it curds. The curds are then cut up and warmed at human body temperature.

Mozzarella is made by heating milk with rennet to form curds. The curds are separated from the whey and then cut to encourage additional drainage, before being allowed to sit so that they reach a pH of at least 5.2.

Photography by London Design Agency

Then the curds are checked to see if they are ready to “spin” by being dropped into hot water. The curds should soften and start to form strings, indicating that they are ready to be kneaded. If the curds break, they are not acidic enough and should be left to sit longer.

If the curds are ready to spin, they are broken up into small chunks while hot water is poured over them, and then kneaded.

Photography by London Design Agency

The mozzarella will start to form thin shiny layers as it is folded over on itself, ultimately ending in a shiny, tight ball of cheese which will break apart easily when pulled. If forming into braids or ropes, the cheese is kneaded into long strips where are then woven.

The mozzarella is plunged into a cold bath to retain its shape, and then can be stored in brine or oil for a few hours before being eaten.

For more information take a look at the How to Make Mozzarella video we put together here.