Mozzarella cheese

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Let's prepare the ingredients according to the list. Of course, it is better to use natural, full-fat country milk; cheese from such milk will turn out tastier, healthier and in greater quantity than from store-bought milk. But you can also make cheese from store-bought milk, the main thing is to use a product with a high percentage of fat content.

2. STEP 2

   

   Pour the milk into a deep enamel bowl and place it on the stove. For testing, I made cheese from half a liter of milk; if desired, the amount of products should be increased proportionally. Heat the milk to 20 degrees. The process of making mozzarella is simple, but it is important to observe the temperature regime, otherwise it will not work.

3. STEP 3

   

   For making cheese, you must use clean, filtered water, never from the tap. Dissolve citric acid in half the specified amount of water.

4. STEP 4

   

   Pour the citric acid solution into the milk. Over low heat, stirring constantly, bring the temperature to 35 degrees. To do this, it is better to have a thermometer; it is difficult to maintain the desired temperature regime by eye.

5. STEP 5

   

   To make cheese, you need an organic substance that will help separate the protein from the whey, rennet. This product can be purchased at specialized cheese stores. Instead, you can use acidin-pepsin tablets, which can be bought at any pharmacy. In the second part of the water, dissolve the acidin-pepsin tablet, ground into powder.

6. STEP 6

   

   Pour the acidin-pepsin solution into a bowl of milk. Continue heating the mixture with constant stirring for another 30 seconds. Then turn off the heat, cover the bowl with the milk mixture and leave for 20 minutes.

7. STEP 7

   

   Now you need to separate the cheese mass from the whey. Strain the cheese through a sieve. There is no need to be afraid that cheese particles will pass through the sieve cells; the cheese turns out plastic and sticky.

8. STEP 8

   

   Then pour the whey back into the pan and put it on the fire, bring it to a boil and begin to melt the curd mass in boiling water, it is better to use a small strainer for this. We catch the cheese in parts and roll it into balls with our hands or give it another shape as desired.

9. STEP 9

   

   It is better to roll the cheese with gloves because it is very hot. In order for the structure to have the desired consistency, the cheese needs to be pulled out, folded, rolled and done this several times. In the future, the mozzarella balls need to be kept in a salted ice solution, thanks to which the cheese will become smooth and shiny. Mozzarella cheese should be smooth, as if covered with a film on the outside and layered, elastic on the inside. Bon appetit!

Comments on the recipe

Anastasia╬

04.10.2023

4.9

I wanted to learn how to make my own homemade cheese. In addition to mozzarella, you can also make this wonderful feta cheese from milk.

Rimma Kalaeva

04.10.2023

4.5

I love recipes like these with step-by-step photo reports! I'll try to make it tomorrow, thanks :)