Step 1: Making the Broth
The broth is used to flavour the cheese. Boil 2L of water and one cup of rock salt until the salt is dissolved. Cool before placing in the fridge. The salted water can be kept for up to two months in the fridge, unused.
Place two litres of full cream milk (silver top) in a microwave/oven-proof dish. Pour in 2.5 ml of citric acid, stir and microwave on High for 6 minutes.
Pour in 3 tsp (or 15 ml) of Renco (rennet). Stir well and microwave for 1 minute on High.
When you remove the milk mixture from the microwave you will see it has turned solid. Now you need to separate the cheese from the whey. Gently scoop out the cheese and place in a basket/strainer. Turn the basket in a round motion, gently, to remove all excess liquid. Place back in a dish and microwave for a further one minute.
Step 5: Moulding the Mozzarella!
Drain any excess liquid. Boil the jug. Place the cheese back in the dish. With a wooden spoon press the cheese up against the inside walls of the dish. What you are trying to do is make a shiny coat on the cheese. If the cheese appears to be a little firm add small amounts of hot water from the jug. This will help to soften the cheese and make it easier to handle. Start to shape the cheese with a wooden spoon by repeating the process of pressing the cheese against the inside walls of the dish. Fold the cheese under – like you are making a bread roll – and place in the broth to flavour for 20 minutes.
Step 6: Making the salad is easy.
Slice Mozzarella in circles and place a piece of fresh tomato in between each slice, along with some fresh basil. Drizzle with olive oil and balsamic reduction.
Bought to you by World Travellers, McIntosh Travel