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Spinach Goat Cheese Quiche
4 L buffalo milk
1/8 teaspoon liquid microbial rennet
1/8 teaspoon Thermo B lactobacillus culture
1/2 teaspoon salt
This will make 800 gm of mozzarella
- Bring milk temperature to 36ºC. Add culture and stir in. Leave undisturbed for two hours.
- Dilute the rennet in 1/4 cup of cool, distilled water. Add to the milk after the two hours have elapsed. Stir in an up-and-down manner.
- After half an hour, the milk will coagulate into a gelatinous mass. Make vertical cuts separated by 1 inch. Follow that by horizontal cuts separated by 1 inch. This will create 1 inch cubes of curds with a pale yellow liquid, known as whey, appearing through the cuts. Stir a little and slowly raise the temperature over half an hour to 40ºC.
- The curds would have firmed up by now. Remove them and place in a colander. Dip the colander back in the whey and try to maintain the temperature of the whey at 40ºC. Flip the curd mass every half an hour. It will begin to come together into a solid.
- If using a pH meter, wait till pH of curds drops to 5.1. At that pH the curds are ready to be molded into mozzarella cheese. If you don't have a pH meter, after about three hours since moving curds into colander, tear out a small piece of curd and place in near-boiling water. Remove after 20 seconds and try to pull it apart. If it stretches without tearing, the curds are ready to be molded into mozzarella cheese.
- Heat 4 litters of water, with the 1/2 tsp salt, to 85ºC. Cut the curd mass into small chunks, roughly 1 inch cubes. Pour the hot water over the curds and with a wooden spoon stir the curds. They will melt and form a uniform molten sheet. Stretch the sheet till it appears smooth and shiny. Using your hands, take a good portion of the sheet and quickly roll into a ball, tearing it at the bottom. The molten sheet of cheese is hot, so use gloves or have a cold water bath close to you, to save your skin! Make balls and sear them in cold water to form a nice firm skin.
Cling wrap and store in refrigerator up to 1 week.