- 2 litres full fat milk
- 1 teaspoon citric acid
- 1 portion rennet, dissolved if tablet
- 1 teaspoon salt, non iodised
1h 30minPreparation 1h 30minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Dissolve 1 tsp of citric acid in some cold water. Once the water goes clear it is dissolved.
Add the milk and citric acid toyour Thermomix and turn to speed 3 for 2 seconds.
Heat the milk mixture for 10 minutes at 37 degrees on speed 1.
When the milk has rached temperature add in the rennet through the lid and stir for 3 seconds on speed 3.
If you have liquid rennet just add 1 teaspoon. If the rennet is in tablet form dissolve in some lukewarm water. Hot water will denature the rennet so ensure it is blood temp or below.
Once the mixture is stirred, pour it carefully into a warmed Thermoserver and leave it to sit for 20 minutes.
Cut your curds in a grid pattern of 3cm squares. Cover and leave to rest for another 10 minutes.
Using a large spoon move the curds and whey back into your Thermomix bowl. Be as gentle as you can be.
Heat for 45 minutes at 37 degrees, soft stir.
Line a sieve, rice basket with dampened cheesecloth or use a nutmilk bag and strain the contents of the Thermomix bowl. Leave the curds and whey to drain for at least 15 minutes. Keep aside some whey so you can store your cheese in it later on.
Once drained, put the curds back into the Thermomix bowl and add 1 teaspoon of salt. Knead for 2 minutes on the dough mode. The cheese will still be crumbly in appearance at this stage.
Remove the curd and put into a heatproof bowl. Heat it up in the microwave for 40 - 60 seconds until it begins to melt.
If you do not own a microwave you can heat it in the thermomix in a small covered bowl in the Varoma basket. Be careful not to get the steam droplets in the cheese curds as it is heating as it will ruin the process.
Once the cheese is melted in appearance beat it with a silicone spatula until it starts to come together as a ball. You may have to repeat the heating process until the cheese gets the right texture.
Once it is in a ball shape knead and stretch the ball of mozzarella with your hands and shape it into a smooth ball.
Keep the cheese in a storage container and cover with whey. Refridgerate and use as required.
Developed from the recipe on The Thermomix Diaries;
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Key Lime Pie
- Devilled Eggs
- Buffalo Wings
- Nectarine and Peach Smoothie
- Panna Cottas with Peaches and Thyme Syrup
- Peach and Raspberry Crumble
- Couscous Vegetable Salad
- Salmon Omelette
- Nectarine, Banana and Green Tea Lollies
- Lamb and Paprika Rice
- Lamb Stuffed with Dried Fruit and Nuts
- RAVIOLI WITH SWEET RICOTTA FILLING AND LAMB RAGU
- Naan like the takeaway curry naan
- Cheese and Chive Scones
- Pennette with saffron and prawns
- peppers and balsamic vinegar gazpacho
- Rice fish and vegetables all in one
- Chawanmushi - Savoury Custard
- Sophie's 3 Minute Bread
- Chocolate Digestives (adapted from Paul Hollywood's Recipe)
- Soda Bread with Feta & Rosemary
- Chilli prawn linguine
- Red rice with feta, beetroot and smoked mackerel
- portuguese soft/fresh cheese