Homemade Fresh Mozzarella

• 총 시간: 23 minutes

재료

2L whole milk

7 tbsp white vinegar

방향

Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins

Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible

Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth

Repeat this step 2-4 times until a nice smooth texture is achieved

Shape the mozzarella into a ball, salt can be added now

Place the finished balls into a bowl of ice water for 10-15 mins

Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks