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HOBest Mozarella Cheese Recipe Ever @homechefattiya
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Ingredients
1)2.25 litres fresh milk (not UHT) ,i used raw buffalo milk
2)1/2 cup white vinegar
3)1/2 teaspoon salt
Method:
1)Heat 2.25 litres milk to 46–48°C (115–120°F).
2)Turn off the heat and add 1/2 cup vinegar.
3)Stir for 10 seconds, cover, and rest for 10–15 minutes.
4)Collect the curd and squeeze out excess whey.
5)Transfer the curd to a non-stick wok, add 1/2 teaspoon salt, and cook on medium heat.
Stir continuously until the grainy texture disappears and the curd becomes smooth and stretchy.
6)Shape into a ball or block.
7)Let it sit at room temperature, then cover and refrigerate for 5–6 hours or overnight.
🧀 Yield:270g
It may vary depending upon fat content of the milk being used.
The cast iron Dutch Oven is from @kruciblekitchen
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