Mozzarella from milk and vinegar.

Mozzarella from milk and vinegar.

Mozzarella from milk and vinegar.

Mozzarella from milk and vinegar. Today you will learn how to make mozzarella cheese at home with just two ingredients - milk and vinegar.
For homemade cheese, you will need unpasteurized milk that has not been cooked.


Milk (homemade) - 4 L
Vinegar 9% - 8 tbsp. l

Mozzarella from milk and vinegar.

Cheese making:

1. Heat the milk in a large pan to a very warm state (about 45-50 degrees), but in no case overheat it. If you put your finger in milk, then you will feel that it is very warm, but you can keep your finger in milk and not get burned.

2. Remove milk from the heat, stirring constantly, add 1 tbsp. l vinegar. We continue to add 1 tbsp. l. until the cheese and light yellow whey are separated, while do not forget to mix, as if collecting cheese in a single com.

Vinegar can be replaced with lemon juice. It doesn’t matter if you choose lemon juice or vinegar, add it one tablespoon each, you may need a little more or a little less.

3. Squeeze the extra whey out of mozzarella, constantly crushing it. In the meantime, we heat the separated serum to a very hot state. We spread a lump of cheese in hot whey and begin to stretch it. Mozzarella will become more uniform and very elastic. We form one ball or small balls from it.

4. Dip the mozzarella in ice water to stabilize, and can be served.

Mozzarella from milk and vinegar.

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