Homemade Mozzarella Cheese
Ingredients:
- 8 cups whole milk 🥛
- 7 tablespoons white vinegar (or lemon juice) 🍋
- 1/3 cup salt 🧂
Instructions:
- Pour the whole milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from scorching.
- Heat the milk to about 190°F (88°C). You’ll notice small bubbles starting to form around the edges. Be careful not to let the milk boil.
- Once the milk reaches the desired temperature, remove the pot from heat and slowly stir in the vinegar (or lemon juice). This will help the milk curdle.
- Let the milk sit for 5-10 minutes to allow the curds to form. You should see the curds separate from the whey.
- Use a slotted spoon to gently scoop the curds into a colander lined with cheesecloth. Let the curds drain for a few minutes.
- Once drained, sprinkle the salt over the curds and gently knead them together to form a smooth, stretchy dough.
- Now, gently heat the curds in the microwave for 20-30 seconds at a time, kneading and stretching after each round of heating until the cheese becomes smooth and elastic.
- When your mozzarella reaches the desired texture, shape it into a ball or log. If you want it to be extra soft, dip it in ice water for a few minutes.
- Store your homemade mozzarella in a container filled with some of its whey or salted water to keep it fresh.
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