Ingredients:
- 2L whole milk
- 7 tbsp white vinegar
1. Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins
2. Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible
3. 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
4. Repeat this step 2-4 times until a nice smooth texture is achieved
5. Shape the mozzarella into a ball, salt can be added now
6. Place the finished balls into a bowl of ice water for 10-15 mins
7. Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks
28 сен 2024
