Welcome to Yumcook channel
Today, I'll be sharing with you homemade mozzarella cheese. Use only two simple ingredients
Subscribe, share now. I am here to serve you. Thank you for your support!
Pour 2littres milk into a large pot set over medium heat. We can use raw milk or normal pasteurized whole milk, but not ultra-pasteurized milk
Keep stirring the milk until it reaches 109 degrees F/ 43 degrees C, it should feel like hot bathwater.
Add 8 tablespoons of white vinegar to the milk, and then stir to combine.
Set the heat to low. Put a lid on the pot and leave it alone for about 5 to 10 minutes.
It's time to gather the amazing cheese curds and separate them from the whey.
Remove from the heat. Wear gloves. Press the edge of the curd gently until it becomes firm.
Heat whey to 185 degrees F (85 degrees C), for about 5 minutes. Add 1 teaspoon of salt
Dip the curd into a pot of hot whey for about 5 to 10 seconds. Stretch, fold, and knead the cheese. Keep going until it feels smooth and elastic.
You need to squeeze out the whey from the cheese to create a smooth cheese, placing mozzarella balls into a bowl of cool water for about 10 minutes.
Remove the cheese ball from the water and put it on a paper towel to dry.
Wrap tightly in plastic wrap and transfer to the refrigerator.
It will last for a couple of weeks in the refrigerator. Grating cheese works best when the cheese is really cold or frozen.
Do you like the recipe? Please give it a like, comment down below, and [SUBSCRIBE]. I really appreciate it.