Composition / ingredients
Cooking method
1. Dilute citric acid in water (take half a serving).
2. Pour the milk into an enameled saucepan, send it to a small fire, heat it up to 17 degrees.
3. Preheating to the desired temperature, pour a solution of citric acid, mix, continue to heat until the thermometer shows 36 degrees.
4. We dilute the pepsin in the remaining water, pour it into the milk, stir continuously for 3 minutes, then remove the pan from the stove, cover with a lid, leave for half an hour.
5. We line the sieve with gauze, with the help of a slotted spoon we shift the cheese mass onto the sieve and let the whey drain.
6. We divide the whey into two containers, one of which we send to the fire, salt, heat up to 80 degrees, lower the cheese mass into it, hold it for a while, then form small balls from the mass.
7. We transfer the mozzarella balls into a container with cold whey and send them to the refrigerator for 8-10 hours (overnight).
After the specified time, the cheese can be eaten.
Have a pleasant tasting!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepsin - 38 kcal/100g
