Homemade Mozzarella Recipe recept
- Easy to prepare
- 8 portions
- 0 minutes
For 8 portions
Ingredients
Preparation procedure
- Dissolve the citric acid in one quarter of a glass of water and in another glass dissolve the vegetable rennet in the same amount of water
- Next pour the milk into a pot and stir the citric acid mixture into the gently warmed milk. Stir the milk slowly at approximately 30 ° C. Do not be alarmed at all if the milk begins to curdle.
- The next step will be adding the vegetable rennet. When the milk reaches a temperature of 40 ° C, cover the pot and let it rest for 5 minutes.
- While you wait, you can prepare another pot of water and bring it to about 90 ° C. All temperatures except for the water can be measured with a regular thermometer. In the pot you can already see how the whey has started to separate. However, if it still has a yellowish color, let it sit a little longer. Once the cheese has a milky color, you can strain it, for example using a sieve.
- The drained cheese in the colander is placed into a second pot of water, which should be around 60 ° C, and you leave it there to rest for five minutes.
- After five minutes, flip the cheese onto a wooden board. Be careful, though, it will still be hot. Once it cools a little, lightly salt it and mix it.
- It will look like kneading dough, but the cheese will contract and a shiny lump will form, like in the picture.
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You can then shape the cheese into balls or leave it whole.
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