How To Make Mozzarella Cheese At Home | Allrecipespoint

How To Make Mozzarella Cheese At Home

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How To Make Mozzarella Cheese At Home How To Make Mozzarella Cheese At Home
  • Serves: 12 People
  • Prepare Time: 45 minutes
  • Cooking Time: 15 minutes
  • Calories: 163
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Now you get the answer to this question, how to make mozzarella cheese at home.
follow my all secret steps for the best mozzarella cheese to look stretchy.

Now mozzarella cheese made from scratch is possible, you can convert it into any shape of balls that you desire then save it into a refrigerator.

Ingredients

Directions

  1. In a bowl add 1/4 cup cool water and liquid rennet, mix well. In another bowl add remaining water and citric acid, mix well until dissolve.
  2. In a large pot add milk, water-citric acid mixture, heat the milk over medium heat. Stirring occasionally, about 5 minutes or until it registers 90 degrees F on an instant-read thermometer.
  3. Remove the milk from the heat and then mix in water-rennet the mixture in a figure-8 motion for 30 seconds. Mix counterclockwise for 30 seconds to still the milk. Let stand, covered, till milk sets into curd, 8-10 minutes. Force the edge of the curd gently with the back of a spoon to look for firmness.
  4. Slice the curd into 3/4-inch cubes with a palette knife. Stir curds slowly, but leave cubes mostly intact. Return pot to the heat cook over medium heat, stirring curds slowly, about 5 minutes or until temperature reaches 109 degrees F.
  5. Ladle curds into a colander set in a bowl using a slotted spoon. Press curds slowly to extract liquid whey. Pour drained whey add to the pot. Heat whey to 185 degrees F, for 4-5 minutes, Wear the gloves, tear off a cube of curd, and sit on a slotted spoon.
  6. Dip curd into the hot whey for about 7-10 seconds. Stretch, bend, and knead the curd. Repeat till mozzarella is smooth and elastic. Knead in salt and turn curd into a ball. Repeat the dipping, Stretch and knead process to the remaining curd. Let cool. Wrap in plastic wrap and transfer to refrigerator.

Question/Answer

Can we eat mozzarella raw?

Yes, why not, it is safe to eat raw.

Can I use lemon juice for mozzarella?

There is no issue if you used lemon juice instead of citric acid.

Is mozzarella a healthy cheese or not?

This is the best food for children, providing calcium to children because it is made from milk.

Is it OK to eat cheese every day or not?

No issue if you eat a regular limited amount.

How To Make Mozzarella Cheese At Home



  • Serves: 12 People
  • Prepare Time: 45 minutes
  • Cooking Time: 15 minutes
  • Calories: 163
  • Difficulty: Easy

Now you get the answer to this question, how to make mozzarella cheese at home.
follow my all secret steps for the best mozzarella cheese to look stretchy.

Now mozzarella cheese made from scratch is possible, you can convert it into any shape of balls that you desire then save it into a refrigerator.

Ingredients

Directions

  1. In a bowl add 1/4 cup cool water and liquid rennet, mix well. In another bowl add remaining water and citric acid, mix well until dissolve.
  2. In a large pot add milk, water-citric acid mixture, heat the milk over medium heat. Stirring occasionally, about 5 minutes or until it registers 90 degrees F on an instant-read thermometer.
  3. Remove the milk from the heat and then mix in water-rennet the mixture in a figure-8 motion for 30 seconds. Mix counterclockwise for 30 seconds to still the milk. Let stand, covered, till milk sets into curd, 8-10 minutes. Force the edge of the curd gently with the back of a spoon to look for firmness.
  4. Slice the curd into 3/4-inch cubes with a palette knife. Stir curds slowly, but leave cubes mostly intact. Return pot to the heat cook over medium heat, stirring curds slowly, about 5 minutes or until temperature reaches 109 degrees F.
  5. Ladle curds into a colander set in a bowl using a slotted spoon. Press curds slowly to extract liquid whey. Pour drained whey add to the pot. Heat whey to 185 degrees F, for 4-5 minutes, Wear the gloves, tear off a cube of curd, and sit on a slotted spoon.
  6. Dip curd into the hot whey for about 7-10 seconds. Stretch, bend, and knead the curd. Repeat till mozzarella is smooth and elastic. Knead in salt and turn curd into a ball. Repeat the dipping, Stretch and knead process to the remaining curd. Let cool. Wrap in plastic wrap and transfer to refrigerator.


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