Plat
Homemade Mozzarella Cheese
1 hPour 4Nutri-Score C€€
C
1 h
1 hHomemade Mozzarella Cheese
ce qu’il vous faut
Ingrédients
raw milk (or low-pasteurized milk)Produits laitiers3,8 litres
white vinegar (about 14 tablespoons)Épicerie210 ml
salt (to taste)Épices8 g
ice water (for chilling the cheese)Boissons500 ml
par portion
Nutrition
643kcal
- Glucides
- 45 g
- Protéines
- 31 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Marmite
Thermomètre de cuisine
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Heat the milk
- Pour the milk into a stockpot.
- Heat gently to 120 °F (about 49 °C), checking with a thermometer.
- Étape 2
Add the vinegar and let it rest
- Pour in the white vinegar.
- Stir for 30 seconds, then cover with a lid.
- Let it rest so the curds separate from the whey.
- Étape 3
Separate the curds
- Pour the curds into a colander to separate them from the whey.
- Squeeze out as much whey as possible.
- Season the curds with salt.
- Étape 4
Reheat the whey
- Bring the whey back up to about 165 °F (about 74 °C).
- Étape 5
Stretch the cheese
- Return the cheese to the hot whey until it is hot enough to stretch.
- Stretch and fold the cheese until it is very smooth, being careful not to burn yourself.
- Étape 6
Shape and chill
- Form the stretched cheese into a ball.
- Place it in a bowl of ice water and let it rest.
- Eat right away or refrigerate for later.