Mozzarella cheese originally came from Italy that is made from buffalo’s milk through a method called pasta filata. This cheese is one of the favorites and it can be homemade. Are you ready to learn how to make this crowd favorite mozzarella cheese? Here we go!
• 2 Liters non-pasteurized milk
• Ice cubes
• Hot water
Set a pot over low flame.
Pour non-pasteurized milk.
Let it warm and stir continuously.
Check the temperature of the milk by putting your finger in it.
Be careful not to overheat the milk.
Switch off the heat.
Add 4 tbsp of vinegar in the mixture.
Continue to stir while adding the vinegar.
Gradually, curds will form in the milk.
Depending on the type of milk, add 1 tbsp of vinegar and continue to stir.
Slowly gather the curds and form into a ball of cheese.
Take the ball out.
Remove excess water from it.
Put the ball of cheese in hot water.
Keep on mixing the ball of cheese and hot water for 5-6 minutes.
Squeeze out extra water from the ball of cheese using your hands and repeat this for 2-3 times.
Soak the ball of cheese in water with ice cubes for 1-2 minutes.
Remove the cheese from the cold water and squeeze out the excess water.
Dip it again and repeat for 2-3 times.
Cheese is ready to be used.
Use the milk that is not pasteurized and not boiled milk.
You can wrap the cheese in clear plastic foil and freeze it. In this way, it is much easier to grate or slice the cheese.
Images – https://www.youtube.com/watch?v=kriMgJGu7C8