In this workshop Lyndall will walk you through how she makes her mozzarella.

If you like playing with your food, you are going to love this class! It's like playing with Play-Doh!

Every stage from what you will need, to stretching out the mozzarella, to creating your burrata balls is covered in this class.

You're going to love it!

500g Mozzarella Ball

"I love the fact that no matter how much you think you know there is always something new to learn, this tip from Luella, I have tried and love the results, it eliminates some of the curd waste that is a result of the citric acid. Before mixing the citric acid into the milk dissolve it in 30 mils of cool boiled water."


  • 4 litres un-homogenised milk
  • 1 pinch or 1/10th of a tea spoon of mesophilic starter
  • 1 pinch or 1/10th of a tea spoon of thermophilic starter
  • 1 drop or 1/16th of a tea spoon of lipase
  • 1 teaspoon citric acid
  • 1 ml liquid vegetarian rennet
  • 1 ml calcium solution
  • 40 ml cool boiled water


Place 1 litre of water into the fridge to chill. Heat the milk in a saucepan to 35°C. To the warmed milk add the following: type M starter, type T starter, Lipase that has been diluted in 20ml cooled, pre-boiled water and 1 teaspoon of citric acid. Mix in well. Allow the milk to sit for 30 minutes to culture.

Mix the calcium solution and vegetarian rennet with 20 ml cool, pre-boiled water. Pour the diluted calcium and rennet immediately into the milk, taking care to pour it over as much of the surface as possible. Mix in well and allow the milk to set into a curd. This will take 1 hour.

Cut the curd into 1.5 cm cubes and allow the curd to rest for 20 minutes.

Gently turn the curd while slowly bring the temperature of the curd up 40°C.  This should take approximately 10 minutes.

The next step is going to take approximately 1.5 hours you will need to try and retain the curd as close as you can 40 degree,

Allow the curd to rest and form a mass on the bottom of the pot. Remove the whey.

Turn the mass of curd over after 30 minutes and drain off any excess whey. Repeat the turning the mass of curd again in 30 minutes, rest again for 30 minutes. Remove the curd form the saucepan and place in a bowl. Rinse the saucepan and use it to heat water up to 80°C. You will need to put on a pair of cotton gloves then 1 to 2 pairs of waterproof gloves.

Place a small amount of the curd as a test piece into the water at 80°C and leave it until it gives when squeezed. Remove it from the water when it has warmed through and gently fold the curd. You can now start to stretch the curd and massage out any lumps. Continue folding and stretching approximately seven times to give a good lamination. If the curd starts to resist place your stretched curd back into the hot water, allowing it to warm through again. When you have finished stretching your curd place it back into the hot water, when pliable mould into a ball and placed in cold water from the fridge.

Once you have successfully stretched the test piece, bring the water back up to 80°C and repeat the process with the rest of the curd.

Leave the mozzarella in the cold water until cooled. Remove it from the cold water and place in a cold brine solution of 100 g of non-iodised salt and 1 litre of water, leave for half an hour.

Now your mozzarella is ready.