So Mozzarella and Whey Cheese Are Cousins? Complete Video & Illustrated Step-by-Step Guide

Foodthink Says

Modern food safety standards generally consider handmade fermented foods to carry health risks, viewing standardised factory fermentation using single bacterial strains as the only safe option. However, before accepting this narrative, we should recognise that cheese fermentation is, above all, a gift of nature. The initial microbial environment for cheesemaking comes from the diverse bacteria present in raw milk; the rennet that causes the milk to coagulate is derived from the stomachs of ruminants; and in certain regions, the leather bags and wooden casks used to store raw milk also contributed beneficial cultures to the fermentation process.

Working together, these beneficial microbes dramatically alter the milk’s characteristics and taste, extending the shelf life of dairy products while boosting their nutritional value and flavour. Research cited by Sandor Katz in *The Art of Fermentation* shows that traditional fermented dairy relies on a highly diverse microbial ecosystem. Consequently, their levels of thiamine (vitamin B1), riboflavin (vitamin B2), vitamin B6, and folate are significantly higher than those found in the mass-produced, single-culture Lacto dairy products of the era.

So, why not try making your own cheese by hand and experience the joy and deliciousness of fermentation? In this issue of *Alchemy of Food*, we have invited Liu Yang, founder of Bule Handmade Cheese, to demonstrate how to make two Italian-style handcrafted cheeses at home using traditional methods: mozzarella and ricotta.

Add a few drops of rennet, stir quickly, and then leave to stand for another half hour. At this stage, the whey will begin to separate from the milk.

Give it a quick stir, then use a utensil to steady the mass. After leaving it to rest for an hour, you will find that the liquid milk has set into a consistency akin to silken tofu. At this point, you can use a cheese knife to cut the fresh curds into cubes, lift them out, and transfer them to a mould to drain.

If you have pH test strips, you can check the acidity; a reading of 5.2 is the ideal level. This will yield mozzarella that is tender, stretchy and perfectly elastic.

Once the pH reaches the desired level, submerge the curds in water at around 70°C. Leave them until they soften and become pliable, then repeatedly fold and stretch the mass until you can roll it into smooth, round balls. Finally, chill them in cold water to set.

Ricotta, the Italian name for whey cheese, derives from the term ‘recook’, meaning to cook again. As the name suggests, it is made by re-heating whey.

Let’s move on to heating the leftover whey from the mozzarella.

When the whey reaches around 40°C, add salt at a ratio of 7g per litre.

Continue heating to 80–90°C. You will soon see the whey proteins coagulate into soft, wispy curds floating on the surface. Once this happens, you can turn off the heat.

Let it rest for about 15 minutes. Use a sieve to scoop out the floating curds and place them in a muslin bag to drain. After roughly 20 minutes, your light, sweet and delicious ricotta will be ready.

These two distinct cheeses can be made almost simultaneously. If the mozzarella isn’t eaten straight away, it will continue to ferment, becoming sourer and softer. Storing it in brine or olive oil will extend its shelf life.

Compared to mozzarella, ricotta has a much shorter shelf life and is best consumed within three days.

Spread fresh ricotta on bread with a drizzle of honey, and let your homemade fermented treat brighten your day!

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