Ingredients
- ▢3 litre full cream milk, unhomogenised
- ▢½ cup vinegar
- ▢1 tbsp salt
Instructions
- firstly, take 3 litre full cream milk. make sure the milk is unhomogenised or use any raw milk.
- stir continuously and heat the milk until it turns lukewarm. the temperature of the milk should be approximately 45 degree celcius.
- now turn off the flame and add ½ cup vinegar.
- stir for exactly 25 seconds. do not over stir as the curd formed may break.
- cover and rest for 20 minutes or until the curd is formed and whey separates completely.
- drain of the curds over the colander and squeeze gently.
- take the whey water and add 1 tbsp salt. stir well.
- heat the water well, but do not boil. the temperature of the water should be approximately 80 degree celcius.
- turn off the flame and drop in squeezed curds.
- stir and dip in hot water for 5 times. squeeze gently removing excess water.
- again dip in hot water for 5 times.
- continue this step until the curds turn cheesy and smooth.
- do not over stretch as the cheese turns rubbery.
- dip in ice-cold water and rest for 2 minutes. this helps to set the cheese completely.
- wrap the cheese in cling wrap and refrigerate for 2 hours.
- finally, mozzarella cheese is ready to use for 1 week when refrigerated.
