Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, homemade mozzarella cheese. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mozzarella cheese is among the lower-fat cheeses. The first one was a disaster! Not only was this recipe easy to follow , but it was really fun to make.

Homemade Mozzarella Cheese is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Homemade Mozzarella Cheese is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have homemade mozzarella cheese using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Homemade Mozzarella Cheese:

1. Take Full Fat Milk (Mandatory)
2. Prepare water
3. Make ready salt
4. Prepare hot water (use it 3 times)
5. Get iced water (use it 3 times)

Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. Homemade fresh mozzarella is unlike any mozzarella you've ever eaten. Forget that shredded stuff in a bag.

Steps to make Homemade Mozzarella Cheese:

1. Take and small bowl add vinegar, water, salt. Mix it well keep a side.
2. Take raw milk in Pan on low flame. Continuously stir it. So it want stick at the bottom. Warm it that much that U can deep finger in it. On another gas burner put water in a pan to get hot.
3. Off the gas. Take pan on the platform station. Keep stirring and add 1 tsp vinegar mix. Stir it again add 1 tsp vinegar mix. Keep stirring add 1 tsp vinegar again. Keep stirring u will get the soft creamy cheese will get separate and yellow whey get separate.
4. Now take another bowl keep strainer on it. Then spread muslin cloth on strain. Strain add whey. Squeeze the cloth so that all whey get out from it.
5. Now take hot water bowl drop cheese from the cloth. Wash it. Take it out by your spatula squeeze it.
7. Lastly take it out from coldwater squeeze it properly. Make a ball out of it. Put it in cling sheet. Wrap it. Keep in the air tight container. Refrigerate it for 3-4 hrs. Then use it.
8. After settled take it out from the fridge cut it. Grate it use it on pizza. I baked it on pan.
9. It was my first trial so I tested driectly on pan and stretch it by my hands see the strings which I got it.
10. Note: to get best result. - 1) Don't use fully boiled milk. - 2) Don't warm the milk more. - 3) Don't put in freezer. - 4) we need hot water not boiling water. - 5) we need iced water not chilled water. - 6) Don't throw the whey u can use in kneading the dough, making rice, pulav or biryani, even in making the batter of spicy pancakes (pudla)

Forget those tasteless bricks wrapped in plastic. Even the fancy 'fresh' mozzarella you can get at the store bobbing in vats of whey doesn't compare to the wonderful pillow of cheese you are about to make. In a large pan, combine the milk and citric acid mixture. If in a colander, transfer the curds into a heat safe bowl. From left: mozzarella left sitting out after shaping, mozzarella rested in room-temp whey, mozzarella rested in room-temp water, and mozzarella rested in ice water.

So that is going to wrap it up for this special food homemade mozzarella cheese recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!