Homemade Mozzarella Cheese

Introduce

Chef :

Suvas Shah

Homemade Mozzarella Cheese

#masterclass #week1 #post1

Ingredient

1 litre

Cooking instructions

* Step 1

Take and small bowl add vinegar, water, salt. Mix it well keep a side.

* Step 2

Take raw milk in Pan on low flame. Continuously stir it. So it want stick at the bottom. Warm it that much that U can deep finger in it. On another gas burner put water in a pan to get hot.

* Step 3

Off the gas. Take pan on the platform station. Keep stirring and add 1 tsp vinegar mix. Stir it again add 1 tsp vinegar mix. Keep stirring add 1 tsp vinegar again. Keep stirring u will get the soft creamy cheese will get separate and yellow whey get separate.

* Step 4

Now take another bowl keep strainer on it. Then spread muslin cloth on strain. Strain add whey. Squeeze the cloth so that all whey get out from it.

* Step 5

Now take hot water bowl drop cheese from the cloth. Wash it. Take it out by your spatula squeeze it.

* Step 6

* Step 7

Lastly take it out from coldwater squeeze it properly. Make a ball out of it. Put it in cling sheet. Wrap it. Keep in the air tight container. Refrigerate it for 3-4 hrs. Then use it.

* Step 8

After settled take it out from the fridge cut it. Grate it use it on pizza. I baked it on pan.

* Step 9

It was my first trial so I tested driectly on pan and stretch it by my hands see the strings which I got it.

* Step 10

Note: to get best result. 1) Don't use fully boiled milk. 2) Don't warm the milk more. 3) Don't put in freezer. 4) we need hot water not boiling water. 5) we need iced water not chilled water. 6) Don't throw the whey u can use in kneading the dough, making rice, pulav or biryani, even in making the batter of spicy pancakes (pudla)