Homemade Mozzarella Cheese
Description
The appetizer is quick and easy to prepare. You can make delicious, tender mozzarella cheese for salads or pizza yourself. Try your hand at something new—cheese making. The process is quite engaging, believe me. The recipe for making mozzarella at home is fairly simple. To make the cheese, you will need homemade milk and pepsin enzyme. You can buy the enzyme at pharmacies or order it online. I'll tell you how to make mozzarella at home. Read and look at the photos, then enjoy the result. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Dissolve the citric acid in cold boiled water.
- 2
Step 2
Also dissolve pepsin in half a glass of cold boiled water.
- 3
Step 3
Pour the lemon juice solution into cold milk and slowly heat to 32 degrees. Then remove the pot of milk from the heat and pour in the pepsin solution. Mix well and let stand for 20–30 minutes. A curd-like mass should form in the pot.
- 4
Step 4
Cut the curd into small cubes.
- 5
Step 5
After about 5 minutes, place the pot over low heat and slowly heat to 35 degrees. Stir constantly.
- 6
Step 6
Strain through a colander, pressing lightly. You should get an elastic, springy cheese curd.
- 7
Step 7
Pour 1.5 liters of water into a saucepan and heat it to 80 degrees. Put on gloves, take 4–5 portions of the resulting mass and drop them into the hot water for a couple of minutes. As soon as a piece of the mass becomes stretchy, remove it from the water and stretch and fold it several times.
- 8
Step 8
After stretching and folding the cheese mass several times, shape it into a ball. Drop the hot mozzarella ball into a bowl of cold water.
- 9
Step 9
Cooled mozzarella can be eaten right away, or you can lightly salt it. Homemade mozzarella can be stored for 3–4 days in brine. For the brine, dissolve 4 tablespoons of salt in 1 liter of whey.