Mozzarella recipe for an old Italian woman from a village in northern Italy

The famous Italian mozzarella cheese is also loved here. Although not every housewife suspects how easy and fast it is. home-mozzarella. There are recipes like this! Just 30-40 minutes will be enough to make many appetizing white balls of cheese from a few liters of fresh unpasteurized milk. Everyone at home will be thrilled.



It is believed that classic Italian mozzarella can be made exclusively from the milk of black buffaloes. However, most often a product made from cow’s milk goes on sale. And hardly anyone can be surprised in our time with mozzarella balls soaked in brine for longer storage.

Homemade mozzarella recipeIn the villages of northern Italy, no one is surprised. The same method by trial and error was discovered by a mistress named Tatiana. Cheese comes from just two simple ingredients – homemade milk and citric acid. Just look at how amazing the result is.

The ingredients

• 5 liters of fresh homemade milk
• 1 tbsp citric acid

Preparation

1. First of all, note that the milk should be homemade and fresh. If you take store pasteurized milk, then nothing good will come of it. And this is farm milk, put it in a pan and heat it to 50 degrees Celsius. Turn it off and, stirring the milk, gradually sprinkle citric acid. Stir for about a minute. Cover the lid and let the cheese mass stand for 10-15 minutes.
   
   
   
   
2. The cheese mass is actively separated from the serum. Try to collect all the cheese mass, squeeze it off with your hands and send it to a coop. Hands off the extra serum again.
   
   
   
   
3. Meanwhile, the whey in the pan is heated to 80 degrees, then pour it into a bowl. Put gloves on your hands so you don't get burned. And send the squeezed cheese mass into the hot serum. Here, the cheese needs to be kneaded like it's dough. It has to melt well and begin to stretch, gain elasticity.
   
   
   
   
4. Start to separate the balls from the cheese mass and throw them into cold water (you can even put ice in the water). Moreover, the size of such balls can be done at your discretion.
   
   
   
   
5. Homemade mozzarella ready! If you do not plan to eat everything in the next couple of days, you can make a solution from the remaining serum and salt for storage. However, homemade cheese can be eaten in a matter of hours. Bon appetit!
   
   
   
   

The better the milk, the better the cheese. It is equally important to observe the temperature regime. If you carefully adhere to all the points of preparation, it will not be difficult to prepare everything successfully even the first time.

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Tatiana assures that it is enough to cook homemade mozzarella at least once to forever remember this simple and trouble-free way. And then you'll make that homemade cheese many more times. Be sure to try.