30 Min Bocconcini

Ingredients

  • 2 Litres of unhomoginised milk.
  • 1 teaspoons of Citric Acid
  • 1 mil rennet
  • Heat milk to 32˚C.

Method

Add citric acid, mix thoroughly , continue stirring while heating milk slowly to 41˚, the milk will curdle. Take milk off the heat.

Add rennet to 25 mil of cool boiled water and mix into curdled milk.

Allow milk to set this will take approx 5 mins.

When curd is set scoop out with slotted spoon into a microwave container, and drain off excess whey.

Microwave curd on high for 1 min.

Work the curd with gloved hands & drain off excess whey.

Microwave for 30 sec.

Work the curd with gloved hands & drain off excess whey.

Microwave for 30 sec.

Work the curd with gloved hands by stretching and folding stretching and folding.

Curd should be smooth and shiny, roll into sausage and cut into rounds, drop into cold water. Remove from water, consume immediately, marinate, or egg and breadcrumb and shallow fry.

Another idea is to flatten out the bocconcini while hot and spread with a tomato or olive tapenade a few basil leaves or filling of your choice and roll into a pinwheel, slice and serve. This is a great little finger food, that is just waiting for spring to arrive, and the party season to be here.

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