This is a very simple recipe. You do not need any special equipment, and you will enjoy some perfect creamy mozzarella in just 30 minutes.
You will get different results each time you try this recipe, but it sure is a great success. Once you try this mouthatering, homemade version, you do not even think about store-bought mozzarella.
- 3/4 teaspoon citric acid, dissolved in 1 / 2 cup cold water
- 1/4 tablet rennet is dissolved in 1/8 cup cold water (find here)
- whole milk 1/2 gallon
- 1/2 teaspoon sea salt
Pour half a gallon of whole milk in a pot large heavy duty. Turn on medium-high heat and add the mixture of citric acid / water. Stir gently until the milk reaches 90 ° C.
Take the pan from the heat. Stir in the rennet solution slowly, with a slotted spoon. Cover tightly and let stand for about 5 minutes. Gently press the curds with your finger; it should look like a flan.
Once your cheese curds a smooth consistency, similar to the cream, cut a cross-hatch pattern on them. Use a long, sharp knife.
Cook your cheese curds to 105 ° F before draining the whey.
Once they are fully cooked and drained, heated her curds until they get a little elastic, allowing you to stretch them.
Stretch and bend the cheese. Do not panic if it breaks. Just add more heat and fold in a little salt. The more the rope-like cheese is going to get doubled. You can start small pieces and roll into balls. Serve warm homemade mozzarella with a little salt and olive oil sea.
The post Making mozzarella thirty minutes first appeared on Healthy Food House.
Source / reference : http://www.healthyfoodhouse.com/how-to-make-thirty-minute-mozzarella/