I recently discovered that I am intolerant to the a1 protein in cows’ milk, after trying a2 milk. For years, I believed that I would never be able to eat cheese made from cows’ milk again but once I knew that I could drink a2 milk, I thought that I would try to make cheese using it too. Currently, a2 milk do not make cheeses but it was great making my own. This recipe is not too complicated and tastes great melted on homemade pizza!
Mozzarella Recipe Using a2 Milk
Makes 2 balls of mozzarella.
2 litres 2 milk
- 100 ml lemon juice
- 1/2 tsp rennet
- 2 tbsp cooled, boiled water
- Pour the milk into a large saucepan and heat gently.
- Heat the milk to 32°C. Use a thermometer to check.
- Mix the rennet with the cooled, boiled water in a cup.
- Pour the lemon juice into the warmed milk and stir.
- Add the rennet and cooled water to the milk and stop stirring.
- Leave for half an hour for the curds and whey to separate.
- Place a colander inside a large bowl with muslin draped over it.
- Transfer the curds and whey into the muslin to drain the liquid.
- Leave for half an hour.
- Place the curds into a pyrex dish over a saucepan containing boiling water. Make sure the bottom quarter of the pyrex dish is in contact with the water.
- Stir, using a fork, until the curds start to become stretchy. I usually do this until it feels almost like the constituency of soft chewing gum.
- Add salt.
- Wear latex gloves and pick up a handful of the mozzarella. Shape into a ball. Do this twice.
- Place the mozzarella balls into a bowl of salted, cold water.
- Remove and wrap in cling film.
Please note that in the photos below, I have made two batches of this recipe.
I hope that you enjoy making mozzarella as much as I did. Do you make your own cheese? Which other recipes do you make using milk?