p> Mozzarella is one of the easiest to make at home, it only takes 30 minutes, and the taste is good! The ingredients are simple, although a couple of them may have to be searched for a bit, but the end result is worth it — especially when you can say “I did it myself!”
Homemade Mozzarella Cheese (click on photo to enlarge).
- 8-10 liters of whole milk (you need to be sure that this is not ultra-pasteurized, or another non-working store bought, but fresh from a cow (or goat);
- 1 tsp. citric acid;
- a bag of ferment Uglich-ST
- a bag of rennet enzyme "meito", if it is not, then together with the sourdough Uglich-ST here >>
- 2 tsp. Of salt;
- large saucepan;
Place the milk in a large saucepan with a thermometer. p>
Sprinkle 1 tsp. citric acid milk and mix
Turn on the heat at a slow temperature and heat the milk to 36 degrees, stirring occasionally.
While heating the milk, add a bag of leaven Uglich-MCT or Uglich-ST and mix well.
While the milk is heating up, you can pre-dissolve 1/10 sachets of "meito" in 1/4 cup of cool water.
When the milk has reached 36 degrees C, turn off the heat. You need to pour the rennet enzyme solution over the skimmer into the milk and stir well for 20-30 seconds.
Note: after adding the leaven, Uglich should pass 1-2 hours before the introduction of the enzyme. This is necessary in order for the leaven to "work."
Remove the thermometer and let the milk calmly stand for 30-50 minutes. It is necessary to make sure that the temperature is not below 35 degrees C.
During this time, the milk should become as thick as jelly.
Once this happens, cut it into a grid.
Stir gently for a few minutes and then remove the curd with a skimmer in a microwaveable bowl, trying to leave as much whey (yellowish liquid) as possible in the pan.
Drain as much liquid as possible, trying not to lose the curd. Keep in the microwave for 1 minute.
Stir, drain the liquid, and hold in the microwave for 35-40 seconds more. Stir and drain the liquid again.
The cheese should start to stick together and become sticky. If the cottage cheese does not stick together you can hold for 35-40 seconds more.
After your curds stick together and you have removed most of the liquid, add salt.
I usually sprinkle lightly on top.
Knead, sprinkle more salt on the floor until you use the harvested salt.
After the salting, heat the cheese for 35-45 seconds more, until it becomes viscous, like a toffee. Cheese will be really hot, so you need to wear gloves to work with cheese.
Now you need to pull and stretch the cheese until it becomes shiny and smooth.
Put the cheese on a cutting board, kneading like a stiff dough.
Put the cheese in a bowl of ice water for 5 minutes to form.
One liter of milk will give about 100 grams of cheese. p>
Now comes the most interesting thing - you need to decide how to use your homemade cheese!
Citric acid, milk and salt is no problem to find.
If there is no rennet, then you can order it online, wait a week until it arrives by mail, and go to the shops to search for a pot and a thermometer.
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