Those who know me food wise, know that I?m fascinated by recipes where the whole is greater than the sum of its parts. From flour and water, we can achieve a naturally risen sourdough or a multitude of flat-breads. Depending on whether you use iced water or boiling, you can create delicate little dumpling wrappers or the chewiness of Peking pancakes. It?s like turning water into wine, right"
I think it?s much the same with many soft cheeses, in that it starts with milk and rennet, but depending on the temperature and application, you come out with vastly different results. Haloumi is a firm favourite in our house, as is ricotta, labne and a few others that are relatively simple to make in the Thermomix. One of the things I?ve wanted to make for a long time is mozzarella and bocconcini, and a recent episode of a popular cooking show reignited this interest.
I?ve been busy, so cooking has taken a back seat. Finding myself with a rare day off, I decided to treat myself to a day in the kitchen to create these little balls of marvellous. They were much easier than I anticipated and I?m kicking myself that I didn?t try making them before now. Their flavour is far superior to the yellow plastic balls you?ll purchase in the supermarket!
My favourite way to use them is in a salad caprese with a drizzle of caramelised balsamic. Come on summer! Until then, they?re just gorgeous sliced over a home-made pizza.
~ Justine
Mozzarella

 2 litres of whole milk
1 teaspoon citric acid
1...