Mozzarella

• porções: Servings: 4 Mozzarella B
• tempo total: 43 minutes

Ingredientes

4 Litres Whole Milk

1 Cup White Vinegar

Salt optional

Instruções

Heat the milk: Pour 4 liters whole milk into a large pot. Heat over medium heat, stirring occasionally, until milk reaches 46°C (115°F), about 10-15 minutes. Remove from heat immediately.

Create the curds: Add 1 cup white vinegar to the warm milk and stir gently to combine. Cover with a lid and let sit undisturbed for 10 minutes. The milk will separate into white curds and yellow whey.

Strain and shape: Using a slotted spoon, remove the curds from the whey, allowing excess liquid to drain. Gently squeeze the curds together and shape into 4 rough balls, pressing out as much whey as possible.

Heat the whey: Return the whey to medium heat and warm to 65°C (150°F). The whey should be hot but not boiling.

Stretch and develop: Using a slotted spoon, place one curd ball into the hot whey for 30 seconds. Remove and immediately begin stretching and folding the warm cheese. The cheese will become smooth and elastic. If the cheese isnt coming together, put it back in the whey for another 15 seconds.

Repeat stretching: Return the ball to the whey for another 30 seconds, then stretch again. Repeat this heating and stretching process 2-4 times total until the mozzarella is completely smooth and stretchy with no lumps.

Final shaping: Shape each ball into a smooth sphere. Taste and add a pinch of salt if desired.

Ice bath: Immediately place finished mozzarella balls into a bowl of ice water for 20 minutes. If storing, save water cold water to keep the balls fresh.