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  • Mozzarella sourdough (for 20 liters of milk)

Mozzarella sourdough (for 20 liters of milk)


1. Starter culture for Mozzarella cheese

2. Milk-clotting enzyme

Mozzarella is the most popular young Italian cheese. It will take you only 30 minutes to prepare it! Traditionally, this cheese can be eaten immediately after preparation. The classic shape for Mozzarella cheese is a ball, although during cooking you can give it any shape you want. The plasticity of this cheese and the speed of preparation are somewhat reminiscent of the unique Italian charm. Treat yourself and your loved ones with this amazing cheese!

Anyone can make Mozzarella cheese. The process itself is very interesting, well suited for demonstration to children and adolescents (cheese stretches like a huge chewing gum).

The kit includes everything you need: starter culture (culture of natural lactic acid bacteria), enzyme (natural coagulant for the formation of a milk clot). You just have to add milk!

Mozzarella cheese recipe

For preparation it is recommended to use raw, not pasteurized, homemade milk, kept in the refrigerator for 6 - 12 hours!

In order to soften the top layer of cheese less during salting, it is recommended:

- remove "vershok" from the milk for Mozzarella and use it to make Sour Cream, Mascarpone or other cream cheese

- do not keep Mozzarella in brine for more than 30 minutes!

Processed Mozzarella can be prepared in three ways:

METHOD 1 - quick cooking IN 1 HOUR with citric acid (it is not felt in the finished cheese!). Italians cook Mozzarella this way only.

METHOD 2 - by holding (to increase acidity) cheese "preparation" for 10 - 12 hours at

room temperature, and then 1 - 2 days in the refrigerator.

METHOD 3 - with chedding during cooking.

Cooking technology:


- In the milk, WHICH ONLY have been removed from the REFRIGERATOR, add, stirring thoroughly, a solution of food citric acid (for 10 liters of milk, dissolve 20 grams of citric acid in 100 grams of cold boiled water). Milk temperature when adding acid should not exceed 14C. Then the milk is not curdled.

- After that, heat the milk on a VERY SLOW FIRE up to 34 - 35 degrees.

- We activate the starter culture. Scatter it over the surface of the milk, wait a minute and stir. We stand for 20 - 30 minutes.

- Dissolve the enzyme in 50ml of cold boiled water, pour it into the milk and stir for 10 seconds with movements from top to bottom.

- We leave under the lid for 30 - 40 minutes, patiently wait for the milk "jelly" - cheese curd to form. Take your time, the curd should form well, become dense, when cutting with a knife, transparent whey will appear immediately, and the curd should in no case stick to the knife!

- Cut the clot into cubes about 2 cm in size. Try to do it as evenly as possible. Mix the chopped mass very gently for 10 minutes. We give the "cubes" an exposure of 5 minutes. The cubes will settle. We begin to scoop out the serum. The whey should stay flush with the curd.

- Then pour everything into a colander or cheese dish. Turn the cheese 10 to 15 minutes later.

- When the whey ceases to stand out and the cheese has thickened, we begin to melt it.


We do not add citric acid!

--- Otherwise, the cooking process is no different from the moment the milk is warmed up.

- When the whey is glass from the cheese blank, do not start melting it, but wrap it in a cloth moistened with whey and leave it for 10 - 12 hours at room temperature, and then put it in the refrigerator for 1 - 2 days.


We do not add citric acid!

- After stirring for 10 minutes and removing a part of the whey (to a level just above the flakes) - put a saucepan with cheese grains in a container with warm water 38 - 40 degrees for 1 hour (for an increase in acidity). Stir the mass periodically, every 10 - 15 minutes. This is to prevent the curd from sticking together.

- After that, we drain until the whey stops draining, and we place the pan with cheese in a container with water at a temperature of 42 - 45 degrees for another 2 - 3 hours - this is called cheddarization.

If you cook according to method 2 or 3, be sure to do a tensile test before melting: cut a small piece of cheese and dip it in a glass of water at 85 degrees - the CHEESE MUST START MELTING.

melting process:

You will need thick gloves - the cheese will be very hot!

- Cut the cheese into cubes with a side of about 2 cm, put it in a bowl and add hot water at a temperature of 80 degrees, after a minute add water at a temperature of 85 degrees. Excess water must be drained and hot water added again.



- When the cheese begins to melt, use a spatula to collect the edges of the mass upward, crush, turn over, lift, as if stretching. If everything worked out correctly, after a while (about 5 minutes) the whole mass will begin to stretch like a soft toffee. It literally flows out of the palm under its own weight. Now drain almost all the water and repeat the following procedure 5 - 6 times: stretch the cheese dough and fold it in half.

- Shape into balls by curling the edges of the cheese dough inward or squeezing between thumb and forefinger (like buns). Place the cheese for 20 - 30 minutes in a VERY COLD (10 - 12 degrees) salt solution (2 tablespoons per 1 liter of water).

If left in the brine for a long time, it can become slippery.

Ready cheese can be eaten immediately after salting.

Cheese should be stored tightly wrapped in plastic wrap to avoid chapping and loss of shape.

The most delicious MOZZARELLA is obtained by cooking methods 2 and 3, and the most beautiful, white - cooked according to method 1.




Brand Sacco

Country of origin Italy

Sourdough type For soft cheese

Yeast type Dry

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Mozzarella sourdough (for 20 liters of milk)

  • Product Code: SE715
  • Registration Date : 27/07/2021
    Number Of Products : 20258
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  • In Stock

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  • $21.80

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