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Cheese with milk and yogurt like Mozzarella

Mozzarella-Style Cheese from Milk and Yogurt

An elegant Italian appetizer to dress up any gathering! Mozzarella on its own is fairly mild, but as an ingredient in Italian or Greek dishes, it's indispensable. You can buy mozzarella at the store, but you can also make it yourself. The recipe is very simple — and the store may not always have this cheese in stock. They do say this mozzarella is reminiscent of Adyghe cheese, even though the technique is completely different. But that often happens: foods made in totally different ways can end up tasting the same.

UO-Shu

Recipe author

Cheese with milk and yogurt like Mozzarella

Composition / ingredients

Servings:

Milk

Yogurt (plain)

124

Salt

1.5

Vinegar (25%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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Add the salt to the milk and heat it without letting it boil. Just before taking it off the stove, stir in the yogurt and mix everything really well. The milk should curdle into flakes. Then pour in the vinegar and stir again. Fold a piece of cheesecloth into four layers, line a colander with it, and pour in the curdled milk. Save the whey. Gather up the edges of the cheesecloth into a pouch, lift the cheese out of the colander, and squeeze it firmly. Shape the pressed curd into a ball, packing it as tightly as you can. Set it into the whey and let it cool. Put the cheese, still in the whey, in the fridge for a day, then drain off the whey. The cheese is ready to eat. It may not be the real thing, but it tastes just like it. Store it in a sealed plastic container.