2L whole milk
7 tbsp white vinegar
- Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins
- Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible
- Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth
- Repeat this step 2-4 times until a nice smooth texture is achieved
- Shape the mozzarella into a ball, salt can be added now
- Place the finished balls into a bowl of ice water for 10-15 mins
- Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks
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