How I Made Mozeralla Cheese at Home!

How I Made Mozzarella Cheese At Home

Hello everyone,

Today I’m going to post a recipe on how to make homemade mozzarella cheese. I’m an absolute mozeralla cheese lover and whenever I have them in my freezer I am always on a hunt to find various ways of including them in my diet. Since I’m in a semi-urban part of Kerala, it is very difficult for me to find good quality mozzarella cheese. The mozzarella cheese I usually use in my recipes are the ones from the brand ‘three cows’ or ‘Puck’.

Since I haven’t found a close substitute for these mozzarella cheese in Kerala, I decided to make my own batch. It was obviously a lot of efforts, time and money. But the result was far greater than the store bought mozzarella cheese.

How I made Mozeralla Cheese without a Microwave!

Ingredients:-

1. Vegetable rennet – 3 drops
2. Citric acid powder – 1/4 Tsp
3. Fresh Milk (preferably full cream) – I took 2.8 litres
4. Salt- 1 tsp

Utensils Needed:
Cooking Thermometer
Sieve
Rubber Gloves (optional)

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Preparation Method:

Step 1: Take the milk in huge steel saucepan preferably with a heavy bottom. Add the citric powder in a cup of water and pour this to the milk. Place a cooking Thermometer immediately in it and wait until it reaches 90° F.

Step 2: Remove from heat. Add the rennet drops to a cup of water and quickly as this to milk. Mix gently while you count for 30 seconds.

Step 3: Leave it aside closing the lid until the firm curds are formed. Can take 5 minutes to 45 minutes. Keep checking in between after 5 or 10 minutes with a spatula or a knife. When the firm curds are formed, cut grids on to the curd and cook them until the thermometer reads 105°F. Remove from heat and set aside for 5 mins.

Step 4: Sieve the curds and mix with your hands. Remove as much whey as possible and the curds should be grainy when you are trying to mix it.

Step 5: Now add boiling hot water on the curds and move a spatula upwards to stretch the curds. Add a teaspoon of salt into the cheese. And stretch for 2-3 times and the grainy mixture will turn to a smooth and silky texture now. Stretch it as much as possible without breaking the thread and finally roll it to a neat dough like shape. Once you have shaped the mozzarella, dip them in ice water for some time.

N.B: The water as it boiling one can cause you serious burns. Handle the curd and the water carefully. I highly recommend you to use rubber gloves.

Step 6: Your mozzarella cheese is ready. Refrigerate and use as necessary in your food.

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