Two-ingredient mozzarella cheese: how to choose and prepare milk correctly

Mozzarella is a long-lasting fresh cheese that is an indispensable ingredient in many different salads and, of course, pizza. Making it at home is easy, as you need only two main ingredients. At the same time, it's important to know which milk is best for cooking and how to prepare it properly.

How to make homemade mozzarella cheese from two ingredients is explained in the cooking_by_sofi_ culinary blog on Instagram.

A few tips before cooking:

1. Farm full-fat milk is best for cheese. But never pasteurized.

2. The milk should not be steamed. It is best to put it in the refrigerator for 1-1.5 days, and before cooking, take it out and leave it at room temperature for 2 hours.

3. If cream/sour cream rises on the milk, remove it. Otherwise, you will need much more vinegar.

4. Mozzarella should not be kept in hot whey for a long time, otherwise the cheese will spread.

5. The finished cheese does not need to be stretched for a long time – 3-4 times will be enough.

6. The yield of the finished cheese depends on the fat content of the milk.

Ingredients:

• milk – 3 liters
• table vinegar 9% – 6-9 tbsp
• salt – 1 tbsp

Method of preparation

1. Put the milk on the fire and heat to a temperature of 40-50 degrees. (If you do not have a thermometer, you can try it with your finger. The milk should be hot, but you can keep your finger in it).

2. Remove the milk from the heat and gradually add vinegar 1 spoonful at a time and mix thoroughly after each spoonful.

3. Over time, curd clots will begin to form. When whey begins to stand out, you can add another 1 spoonful of vinegar and mix. When you see that the whey has separated, a lump of curd will form.

4. Collect the resulting curd mass and squeeze out the whey.

5. Heat the whey to a temperature of 70-75 degrees. It should be steaming, but not boiling.

6. Add salt, stir, and remove from heat.

7. Add the curd mass to the hot whey. Stir and remove the cottage cheese.

8. Stretch the curd and put it back into the whey.

9. The cheese will become very elastic when it warms up. But it is important not to overheat.

10. Finally, form a ball, and put it in ice water for 30-40 minutes.

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