- Heat milk on slow flame until lukewarm at about 45 degrees celcius.
- Take off heat and add the vinegar and stir gently once or twice.
- Cover and set aside for 20-30 minutes until the curd separates from the whey.
- Take a muslin cloth and spread it over a strainer. Pour this curdled milk into this and gently squeeze out the whey.
- Retain the whey and add salt to it.
- Heat the whey to 80 degrees Celsius until gently simmering.
- Take off heat and drop the drained curds into it. Stir and remove the curds. Repeat the process 5-6 times.
- Gently knead to achieve a nice stretchiness.
- Drop the prepared ball of cheese in cold water to cool.
- Cling wrap it and put in the refrigerator for one week.
- The prepared cheese is ready to use.
Forget store-bought mozzarella and try this homemade yummy fresh cheese made within a few hours! It is completely vegetarian and makes use of no preservatives or chemicals also!
Homemade mozzarella cheese
By Foodism Team
Nov, 5th
729
Servings
2 persons
Cook Time
1 hr
Ingredients
0 - 3
Ingredients
- Full cream raw milk 3 litres
- Vinegar 1.2 cup
- Salt 1 tablespoons
