How to cook mozzarella at home

We all love pizza, and real Italian pizza is made with fresh, soft mozzarella cheese.





But to buy one-day cheese, which is considered the most delicious, we do not always have the opportunity. So why not cook mozzarella according to the recipe of Italian cheesemakers at home?





You will need nothing: an hour and a half, milk, citric acid and milk-coagulant, which costs a penny.

Mozzarella at home Ingredients

• 3 liters of milk
• 1 tsp citric acid
• milk-coagulant

Ingredients for brine No. 1

• 1.5 liters of water
• 1.5 tbsp salt

Ingredients for brine No. 2

• 1 liter of water
• 1 tbsp salt
• 1 tsp citric acid
• 1 mg calcium chloride

Ingredients for brine No. 3

• 1 liter of water
• 1.5 tbsp salt
• 1 mg calcium chloride

You'll need it.

• heater
• pots
• gauze
• plethora

Preparation

1. Dilute a teaspoon of citric acid in a stack of water. Add diluted citric acid to the milk. Stir it.
2. Pour the milk into a pot with a thick bottom and heat on a small heat to 32 degrees.
3. Solutions in a stack of water enzyme. Let it stand for 10 minutes and pour into the milk after it has warmed to 32 degrees.
4. Turn off the fire and leave it, a clot should form within 10 minutes.
   
   
   
5. After 10 minutes, cut the clot back and forth and again leave on fire for 10 minutes.
6. After another 10 minutes, cut the clot diagonally, turn on the heating to a minimum and begin to interfere with the grain. Bring the temperature to 42 degrees, it will take about 15 minutes. Stir all the time so the grains don't stick together.
7. Upon reaching the desired temperature, turn off the heating and let the grain settle a little.
8. Then put in a pan of bad hair, in his bed gauze. Draw a cup of serum and corn and pour it into the coop. As a result, a layer of cheese will remain in the dullhouse. Let the liquid drain and start pulling.
   
   
   
9. Heat brine No. 1 until bubbles form. Cut the cheese into strips 4-5 cm thick. Take 2-3 strips and lower in the heated brine. The cheese will begin to soften a little. To get the desired structure, stretch and fold a lump of cheese 10 times.
   
   
   
10. Form the balls by pushing the cheese through the fingers folded into the OK symbol. Rotate a slightly finished ball and dip into chilled brine No. 2. Leave the balls in the chilled brine for 30 minutes.
    
    
    
11. Put the cheese in brine 3. Hold it in the fridge for 3 hours.
12. Homemade mozzarella ready. Bon appetit!
    
    
    

Making cheese at home was not so difficult. The main thing is to use only homemade milk. With a long-term store, you're wasting your time.