Recipe: Homemade Mozzarella with Homemade Mozzarella in 30 minutes

Home Cooking Recipe: Homemade Mozzarella with Homemade Mozzarella in 30 minutes

Notes:

The Masuri in the supermarket, if it is fresh and expensive, it is expensive at home, low cost, delicious and convenient! Choose organic ingredients and be healthier!

Ingredients:

Steps:

  1. Home Cooking Recipe: Dissolve rennet in 1/4 cup of water and dissolve citric acid in a glass of water

    Dissolve rennet in 1/4 cup of water and dissolve citric acid in a glass of water

  2. Home Cooking Recipe: Pour dissolved citric acid into a large pot

    Pour dissolved citric acid into a large pot

  3. Home Cooking Recipe: Add milk to citric acid and heat to 32 degrees

    Add milk to citric acid and heat to 32 degrees

  4. Home Cooking Recipe: Add the rennin solution. At this time, the milk should start to cake.

    Add the rennin solution. At this time, the milk should start to cake.

  5. Home Cooking Recipe: Turn off the flame and cover it for 5 minutes. At this time, the texture of milk should be similar to that of tender tofu.

    Turn off the flame and cover it for 5 minutes. At this time, the texture of milk should be similar to that of tender tofu.

  6. Home Cooking Recipe: Take the knife and spread the milk across the small pieces

    Take the knife and spread the milk across the small pieces

  7. Home Cooking Recipe: Heat to 40 degrees while stirring (slowly). Turn off the flame and continue to stir for 5 minutes.

    Heat to 40 degrees while stirring (slowly). Turn off the flame and continue to stir for 5 minutes.

  8. Home Cooking Recipe: Drain the whey and heat it to 57 degrees (30-90 seconds)

    Drain the whey and heat it to 57 degrees (30-90 seconds)

  9. Home Cooking Recipe: Pulling cheese

    Pulling cheese

Tips:

1. Stir slowly, otherwise the cheese is easy to break 2. Microwave heating is preferably 30 seconds apart. Once the temperature is too high, it cannot be remedy! 3. Prepare the cheese in a cold salt water for 10 minutes, then wrap it in plastic wrap, refrigerate for one week, and freeze for several months. 4. The excess whey is rich in protein and minerals. It can be used as a soup or as a substitute for water during baking.


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