The mozzarella cheese is made from several cheeses and is baked in each time until it turns white to a yellowish color. Mozzarella cheese is subjected to several measurements to adjust the desired acidity temperature, formed on molds and sold on the market, using mozzarella cheese in the preparation of pizzas, spaghetti, lasagna and pancakes, At home I will give you madam cheese making way Mozzarella steps I hope to be easy and satisfies you.
How to prepare mozzarella cheese at home
Ingredients
- Four liters of whole milk.
- One quarter cup rice vinegar.
- Two tablets of rheumatism that ferment cheese.
- One quarter cup water filtered or boiled.
- Sea salt is preferred to be iodine-free so as not to delay the process of adoption.
- We need some tools such as manual wire rack, sharp non-saw knife, piece of gauze, and temperature gauge.
Setup method
- First, sterilize all the tools used to boil or wash them with boiling water.
- Put the amount of milk on the fire in a saucepan of stainless steel.
- Heat the milk with stirring so as not to burn and measure by temperature to reach 35 ° C.
- When the desired temperature is reached, put the rice vinegar and turn it over once. Keep it for twenty minutes. Place the two tablets in the filtered or boiling water until completely dissolved.
- After the passage of time, we add the rennet and gently toss the milk, cover the pot and wrap it with a woolen cover and leave it for five hours.
- Open the lid and you will notice that the water or so-called milk is separated from the cheese. Cut the cheese in the pot with a sharp knife tip, cut it into cubes, then cover the pot and wrap it with the cap and keep it for three hours.
- After the specified time, open the pot and decide to liquidate the cheese to get rid of the whey. Put the cheese in the gauze and then put down a strainer and a pot under it to allow the rest of the water to drain.
- Cover them and put them in the room for seven hours until the water is finished.
- After the specified time, place the cheese in a bowl and divide by dividing the cheese into four cubes in the form of balls. Put them in a flat bowl, sprinkle the salt over it, cover it with gauze, and leave it for an hour.
- After the hour, take a ball of cheese and put gauze in it, and shake it with your hands by pressing it carefully, and repeat the step with the rest of the cheese balls.
- Put the cheese ball in a glass container and put it in the microwave oven for a full minute and then take it out and knead it well with your hands and press it and you will notice that the cheese ball removes the remaining whey.
- Knead it again and put it in the microwave oven for a minute take it out, and then dry it with the butter paper, and then knead it well and put it in the microwave oven for a minute.
- Repeat this step five to six times until the cheese ball turns into a rubber and get rid of the water and excess moisture until you feel it has become soft and rubbery and slightly yellowish.
- In the last time you remove them from the microwave oven, knead them and poke them and try to get all their pores covered while kneading them in cold water until completely cool.
- When cooled, remove the water from the water and clean it with the butter, leave it in a bowl and then wrap it in the wrapping paper. You can keep it in the refrigerator for three weeks. If you want to keep it for a longer period, put it in the freezer until you use it, and sprinkle it in the refrigerator.
- Repeat the same steps on the three balls of cheese and you will inevitably miss the result despite the many preparation steps.
- You can replace the rennet if it is not available with a mixture of white vinegar and lemon juice.