Mozzarella cheese at home

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Milk, of course, it is better to use natural fatty rustic, cheese from such milk will turn out tastier, healthier and in larger quantities than from store-bought. But you can also make cheese from store-bought milk, the main thing is to use a product with a high percentage of fat content.

2. Step 2:

   

   Pour the milk into an enameled deep dish and put it on the stove. I made cheese from half a liter of milk for a sample, if desired, the number of products should be increased proportionally. Preheat the milk to 20 degrees. The process of making mozzarella is simple, but it is important to observe the temperature regime, otherwise it will not work.

3. Step 3:

   

   It is necessary to use clean filtered water for making cheese, in no case from the tap. In half of the specified amount of water, we dissolve citric acid.

4. Step 4:

   

   Pour a solution of citric acid into the milk. On low heat, stirring constantly, bring the temperature to 35 degrees. To do this, it is better to have a thermometer, it is difficult to observe the desired temperature regime by eye.

5. Step 5:

   

   To make cheese, you need an organic substance that will help separate the protein from the whey, rennet enzyme. This product can be purchased in specialized cheese-making stores. Instead, you can use acidin-pepsin tablets, which can be bought at any pharmacy. In the second part of the water, we dissolve a tablet of acidin-pepsin, ground into powder.

7. Step 6:

   

   Pour acidin-pepsin solution into a bowl with milk. Continue heating the mixture with constant stirring for another 30 seconds. Then turn off the fire, cover the bowl with the milk mixture with a lid and leave for 20 minutes.

8. Step 7:

   

   Now you need to separate the cheese mass from the whey. Filter the cheese through a sieve. There is no need to be afraid that the cheese particles will pass through the sieve cells, the cheese turns out to be plastic and sticky.

9. Step 8:

   

   Then pour the whey back into a saucepan and put it on fire, bring it to a boil and start melting the curd mass in boiling water, it is better to use a small strainer for this. We catch the cheese in parts and roll it into balls with our hands or give it another shape if desired.

10. Step 9:

    

    It is better to roll the cheese with gloves, because it is very hot. In order for the structure to turn out to be the right consistency, the cheese needs to be pulled, rolled, rolled and done several times. In the future, mozzarella balls need to be kept in a salted ice solution, thanks to this, the cheese will become smooth and shiny. Mozzarella cheese should be smooth, as if covered with a film on the outside and layered elastic inside. Enjoy your meal!