Ryan Jarnutowski

Buffalo Mozzarella (Mozzarella di Bufala style)

Time

  • Prep: 45 min
  • Cook: 15 min
  • Rest: 60 min

Yield

600 g (from ~4 L buffalo milk)

Ingredients

Cheese

  • 4000 ml Buffalo milk (fresh)
  • per milk Natural whey starter
  • as needed Rennet (diluted)
  • 30 g Salt (for brine)

Instructions

  1. Acidify fresh buffalo milk with natural whey starter; warm to ~33–39 °C.
  2. Coagulate with rennet; cut curd; drain and allow curd to ripen until stretch-ready (proper acidity).
  3. Pour hot water over curd; knead/stretch (filatura) until smooth.
  4. Shape (mozzatura) into balls; cool and hold in light brine.