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Homemade Mozzarella Cheese
Homemade Mozzarella cheese made from cow's milk is a simple soft cheese that is often added to pizza, various salads, and snacks. It is possible to make mozzarella without rennet and curd enzyme! For this, you will need just two main ingredients: vinegar and homemade cow's milk. The milk should be mature, unpasteurized, and high in fat. If the milk is boiled or store-bought, when vinegar is added, curds will form instead of delicate threads of cheese. The taste and smell of vinegar are absolutely not felt in the finished product! Homemade Mozzarella cheese has a delicate creamy aroma. The flavor is balanced, creamy. The product is slightly salted.
Time to prepare: 25 minutes.
Caloric content: 280 kcal per 100 grams of the dish.
Ingredients
Show ingredients
The following ingredients are needed to prepare Mozzarella cheese at home:
- homemade whole cow's milk – 2 l;
- salt – 1/2 tbsp.
- 9% table vinegar – 5-6 tbsp.
Preparation
- First, you need to pour the homemade milk into a large pot or saucepan. It should be mature, unpasteurized. Mozzarella cannot be made from store-bought or boiled milk. Do not take fresh milk; it is best if it has been in the refrigerator for at least two days. A few hours before cooking the cheese, you need to take the milk out of the refrigerator to let it warm up to room temperature. Place the saucepan with the milk on the stove. Heat the product until it becomes hot. Checking the temperature of the milk is quite simple: dip your finger into the product. It should be hot, but bearable; you can hold your finger in the milk for five seconds.
- Remove the saucepan with the hot milk from the heat. Now it is time to add vinegar to the milk - gradually. Pouring the vinegar in one tablespoon at a time, you need to stir the product thoroughly. Already with the second or third tablespoon of vinegar, threads of cheese will begin to form on the surface of the milk and the whey will start to separate. As soon as the whey turns yellow and the cheese can be collected into a lump, you should remove the mozzarella from the saucepan. Squeeze out the liquid from the cheese thoroughly.
- Return the whey to the heat, add salt. Boil the whey until the first steam appears.
- Dip the mozzarella ball into the hot whey. In this form, it is still a bit firm. Gradually dipping the cheese in the hot whey, you need to stretch the mozzarella. You can pour whey over the cheese from above and then immediately stretch it. Stretch the cheese in the hot whey until it is like a bubble of chewing gum. As soon as the desired texture is achieved, you need to gather the mozzarella into a ball, wrapping the cheese cloth around it. You can make one large ball or small ones. Dip the finished mozzarella into ice water and leave it for ten minutes.
- The tender, tasty, and aromatic Mozzarella cheese made at home from cow's milk is ready! The cheese turns out just like the store-bought, but much tastier! Store the finished mozzarella in salted whey diluted with water.
Bon Appétit!
