Step-by-step
1
firstly, take 3 litre full cream milk. make sure the milk is unhomogenised or use any raw milk.
2
stir continuously and heat the milk until it turns lukewarm. the temperature of the milk should be approximately 45 degree celcius.
3
now turn off the flame and add ½ cup vinegar.
4
stir for exactly 25 seconds. do not over stir as the curd formed may break.
5
cover and rest for 20 minutes or until the curd is formed and whey separates completely.
6
drain of the curds over the colander and squeeze gently.
7
take the whey water and add 1 tbsp salt. stir well.
8
heat the water well, but do not boil. the temperature of the water should be approximately 80 degree celcius.
9
turn off the flame and drop in squeezed curds.
10
stir and dip in hot water for 5 times. squeeze gently removing excess water.
11
again dip in hot water for 5 times.
12
continue this step until the curds turn cheesy and smooth. do not over stretch as the cheese turns rubbery.
13
dip in ice-cold water and rest for 2 minutes. this helps to set the cheese completely.
14
wrap the cheese in cling wrap and refrigerate for 2 hours.
15
finally, mozzarella cheese is ready to use for 1 week when refrigerated.
Video
Notes
- firstly, make sure to use unhomogenised milk only. do not ever try with homogenised milk.
- also, if the temperature of the milk is high while adding vinegar, you will end up having paneer and not cheese.
- additionally, over-stretching the cheese will result in rubbery and chewy cheese.
- finally, mozzarella cheese recipe can be grated, cubed or sliced and used for any recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/hot-to-make-homemade-cheese-recipe/