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Homemade Mozzarella & Slow Food Waitakere Group


A Sunday doesn’t get much better than having a group of foodies over for a mozzarella making workshop at the Gourmet Gannet. Making Mozzarella is fun at the best of times but that increased ten fold with the bunch from the Slow Food Waitakere group. For those local to Auckland and interested in locally produced food its a great group to get involved in, our next outing we will be visiting Kazuyo and Eri (Eri is a Japanese chef) and the menu is based on Japanese high Cuisine as make in Nara.

So how do you top a fun morning making mozzarella? Well you all pop along to the newly opened Tasting Shed on State Highway 16 for leisurely lunch. There we enjoyed dishes such as rolled pigs head, braised lambs neck on a bean puree, roasted quail, cauliflower fritters with cauliflower a la Greque and for those of us who had a sweet tooth a churros con Chocolat and a citrus rice with brûlée crisp top. I’m glad it’s my local since there is so many dishes I would like to try.

Here’s the recipe for mozzarella in one hour. The key is to use pasteurized milk, it doesn’t work with ultra pasteurized or homogenized.

makes 3 medium balls
2 litre milk
1 tsp citric acid
½ tsp salt
½ tsp rennet (Renco brand from supermarkets) or 1/4 Mad Millie Vegetarian tablet
1ml calcium chloride

1. In a pan add;
2 litres full cream milk (Meadowfresh farmhouse, A2, NOT homogenized)
½ tsp salt (not iodized salt)
1ml calcium chloride
1tsp citric acid (dilute with 1 tsp water)
2. Gently heat to 32C, use a water bath if you are not confident with the milk.
3. Add;
½ tsp rennet or 1/4 tablet of veg rennet (diluted with 1tbsp water)
4. Stir well and leave for 20 minutes to allow curds to form.
5. Cut curds into 1 cm cubes with a knife.
6. Heat gently to 41C slowly forming the curd into a ball with a slotted spoon. This should gradually come together into a ‘milk brain’ shape. Do not force or squeeze the curd together. Do not over heat. Remove from heat.
7. In a small pan heat some sterilized water to 70C.
8. Place a ball of curd into the hot water (inside a sieve for ease of lifting out) to cook & stretch the curd. Roll around with a wooden spoon. It should start to become stretchy/sticky.
9. Take the ball out of the hot water and stretch (do not pull, let gravity do the work) then fold, then shape into a ball shape.
10. Plunge into a bowl of ice cold water. This helps cool the cheese quickly and retain its shape.
11. Eat immediately or it can be retained in the fridge in a sealed container for a few days only. Remember, it has no preservatives!

(note; To acidic will be too stretchy. Not enough acid, will snap so use exact citric acid offered)

15 Comments Post a comment
  1. mairi29 #

    That looks great Alli, also can’t wait to check out the Tasting Shed 🙂

    August 21, 2011
  2. Thank you for hosting the event Alli! Everybody had a great time!

    And thank you for putting the recipe on the blog, when I upload the photos on the SF blog and mine I will link you.


    August 21, 2011
    • peasepudding #

      It was a pleasure to have the group over and I look forward to cathing up soon.

      August 21, 2011
  3. Yum that sounds great! I’ve had a mad millie kit for a while now but haven’t gotten around to making anything other than quark. Mozzarella is next on the list!

    August 21, 2011
  4. Wow home made mozarella this is something new to me, never had made any homemade cheeses. And thanks for the tip on Tasting Shed will definitly visit that place now.

    August 21, 2011
  5. i am so impressed!!

    August 21, 2011
  6. Very tasty looking dish. Thanks for sharing your recipe!! Can’t wait to try it.

    August 24, 2011
  7. Hey Ali 🙂

    Wow! This is so exciting! Perfect for the summer (hopefully they’ll roll by soon!!) Do you suggest Meadowfresh milk for this – like your halloumi recipe? or can I use any old milk? So excited to try this with my back yard basil !!


    btw. I’m so glad I found this site. Its amazing!!

    September 19, 2011
    • peasepudding #

      Hi Lynette, yes Meadowfresh is the best option from NZ supermarkets, it is pasteurized and not homogenized, it won’t work with homogenized. Happy cheese making and perhaps keep an eye out for more classes at Gourmet Gannet! Also why not hook up to, we have a conference in Kumeu in November.

      September 19, 2011
      • Thanks Ali 😀 I’ll go buy myself a (few) litres of milk/ cream this weekend! Planning on some Marscapone making too!. Your classes sounds fab – Always keen for more knowledge!

        September 20, 2011
  8. Rachel #

    Just a quick question – which of the two mozzarella recipes do you recommend? This one or the one hour recipe?

    And where do you get calcium chloride?

    January 10, 2012
    • peasepudding #

      The calcium chloride you can get from but this isn’t necessary to use with pasturised milk. They are both one hour recipes. I have sent you an email you can write to me on if you have more questions.

      January 10, 2012
  9. peasepudding #

    Do let me know when you make the mozzarella, it is lots of fun and yum to eat. Just make sure you keep to the temp stated in your instructions and all will be well.

    August 27, 2011

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