How to make homemade mozzarella: you only need 3 ingredients
Mozzarella is an ideal cheese for pizza, salads, various pastries, and snacks. And while this product is quite expensive in stores, you can make it at home for a penny. You only need 3 budget ingredients.
The idea of making homemade mozzarella from three ingredients is published on the Instagram page of a food blogger with the nickname alin_withkitchenalin .
Recipe for homemade mozzarella
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
Ingredients:
- natural cow's milk - 3 liters
- salt - 1 tbsp
- lemon juice/vinegar 9-% - 10-12 tbsp.
Method of preparation:
Pouring milk into a saucepan
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
1. For cooking, you need to use homemade milk (not boiled), which should be kept in the refrigerator for at least 12 hours.
2. Heat it to 50 degrees. Meanwhile, squeeze the lemon juice or prepare the vinegar.
Adding lemon juice
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
3. When the milk is heated, add 1 tbsp of acid, stir, and wait for 1-2 minutes, allowing time for the reaction.
4. After you have a lump of cottage cheese and yellow whey has separated, squeeze the cottage cheese well from the whey.
5. Put the saucepan on the fire. Heat the whey to 70-75 degrees. Add salt to it.
Cooking cheese
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
6. Remove from the fire.
7. Put the lump in for a few seconds and take it out, knead it, take it out, and so on several times until the cheese is well pulled and the mass is homogeneous.
Kneading cottage cheese by hand
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
8. Roll the curd into a ball. It is best to do this with gloves on because the whey will be hot, and the curd must stretch well, otherwise, you will not get a layered structure.
9. It is important not to leave the cheese in the hot whey for a long time, because the mass will begin to melt, and you cannot reverse the process.
Immersing cheese in cold water
Source: Screenshot of the post on the Instagram page of the food blogger alin_withkitchenalin
10. Then put the mozzarella ball in ice water to stabilize it.
11. Cool the whey, and later store the cheese in the whey in the refrigerator.
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