Mozzarella from milk at home

Description

Anyone can make mozzarella from milk at home. Just keep in mind that this process requires utmost attention, so if you want to get a good result, you should not watch a series in parallel or help your child solve a problem. It is also important to select the right basis for cheese, that is, milk. It should be natural, whole, as fresh as possible. For cooking, you will also need a special enzyme pepsin (renin), which can be purchased at large online stores. And be sure to arm yourself with a special culinary thermometer: in order for mozzarella to turn out perfectly at home, it is important to strictly observe the temperature regime during its preparation.

Cooking

Step 1

For mozzarella, I took the freshest milk at room temperature. I poured it into a large saucepan, put it on the stove on a slow fire (4 at max 9) and poured a solution of citric acid into it. Stirred with a slotted spoon.

Step 2

I dipped a sterilized thermometer into the milk and began to mix the milk with a slotted spoon so that it warmed up evenly. When the temperature reached 32 degrees, immediately switched to 3 division.

Step 3

The milk temperature was maintained at 32.8 degrees. She poured a solution of rennin (a special enzyme for making mozzarella) into the milk. Mixed with a slotted spoon.

Step 4

I left the pan with milk at the same heat. Don't take the thermometer out of the pot! Cooked exactly 5 minutes. Watch the temperature: it should not change!

Step 5

Exactly 5 minutes later, the serum began to separate perfectly. You can wait another minute and only then proceed to the next stage of cooking mozzarella.

Step 6

I cut the clot with a sharp knife, first along, then across, into squares. She began to slowly raise the temperature, switching the stove to the 5th division. After 2-3 min. slowly stirred the chopped whey clots with a long wooden spoon. The thermometer remained in the pan with clots. Our task is to bring the temperature to 43 degrees, slowly and gently stirring the clots in the whey. As soon as the temperature was reached, immediately removed the dishes from the stove.

Step 7

I took out the clots, the basis of mozzarella, with a slotted spoon, into a colander with holes (not mesh) to let the whey drain. I did this in two passes, because the clots occupy a very large volume.

Step 8

It squeezed the clots very well so that the liquid practically did not stand out. It turned out such a lump, or a ball of mozzarella. You can see half of the portion in the photo.

Step 9

Each half of the weighed clots was heated in a microwave oven for 30 s (power 700 W) until the cheese began to melt. For mozzarella to begin to melt, its internal temperature must be 55-57 degrees. I made both halves almost smooth. I put the mozzarella balls in ice water with salt for 15 minutes.