Ingredients:
-1.90l milk (half a gallon)
-105ml white vinegar (7 tbsp)
Add your milk to a pot over medium low heat and let it reach the temperature of 46C/115F (you can check the temperature with a food thermometer).
I suggest stirring your milk the whole time so it will heat up evenly.
Add vinegar and stir for 30 seconds.
Remove the pot from the heat, cover with a lid and let it rest for 5 mins.
Gather the cheese curds with a spoon and add them to a sieve and let them drain.
Add your (drained) cheese curds to a dish and microwave for about 1.30/ 2 mins or until your cheese curds reach the temperature of 71C/160F.
Now use some gloves to knead your cheese curds and remove excess water.
Keep kneading and stretching your cheese curds until they become smooth and even.
If your cheese is still lumpy, add it back to the microwave for 30 seconds and keep kneading and stretching it until smooth (repeat if necessary).
Now shape your mozzarella and place it to a bowl full of cold water and ice. Let it rest for 10 mins.
Your mozzarella is ready to eat! You can use it fresh or you can freeze it for 1 hour and grate it on top of some pizza.
Buon appetito!
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