1. Stainless Steel Pan:
Use a large stainless steel pan to heat the milk evenly and ensure efficient curdling.
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2. Kitchen Thermometer:
A kitchen thermometer is crucial for monitoring milk temperature accurately, ensuring consistent results.
3. Stainless Steel Spoon:
Have a stainless steel spoon to gently stir the milk during the process of adding the rennet and forming the curd.
4. Sieve or Muslin Cloth:
Use a fine sieve or muslin cloth to separate the curd from the whey during the molding stage.
5. Curd Container:
A small container to dilute the liquid rennet in water before adding to the milk.
6. Airtight Container for Storage:
After shaping the mozzarella, store it in an airtight container in the refrigerator to preserve its freshness.
7. Colander:
Have a strainer on hand to drain the whey during the molding process.
8. Shapes to Shape:
Choose suitable shapes to shape the mozzarella, whether into small balls, braids or the desired shape.
9. Basins for Immersion in Cold Water:
Prepare basins with ice water to immerse the molded pieces and ensure the desired firmness.
