Homemade mozzarella is not only tasty, but also an environmentally friendly product that you can prepare with your own hands. This does not require complex equipment, and the ingredients are available in almost any store.

necessary products.

To prepare you will need:.

citric acid,.

120 ml cold water,.

rennet enzyme,.

50 ml of water for diluting the enzyme,.

4 liters of milk.

first stage: milk preparation.

Pour milk into a deep saucepan and add citric acid, stirring gently. Heat the milk to 32°C. After this, the stove should be turned off. Dilute the rennet in a small amount of water and pour it into the pan, stirring for about 30 seconds. Then cover the pan with a lid and leave for 5-10 minutes to allow the process of forming the cheese mass to begin..

processing of cheese mass.

When the mass becomes dense, cut it with a knife into cubes of approximately 2.5 cm.. Then stir lightly and heat to 43°C until the cheese is completely separated from the whey.

whey preparation and cheese melting.

Drain the curd through a colander placed in a deep bowl to catch any excess whey.. Pour the whey back into the pan and heat to 85°C. Wear gloves to protect your hands and take a small piece of cheese. Dip it in hot whey for 5-10 seconds to soften the cheese.

cheese formation.

Start stretching and folding the soft cheese mass, then dip it back into the whey and repeat the process..

Gradually the cheese will become elastic and smooth.. Once the texture is satisfactory, you can shape the cheese into balls or braids..

final stage.

Ready-made mozzarella can be served immediately or stored in the refrigerator in a small amount of salted whey.. Homemade cheese will be especially tender and tasty, and its preparation will be a pleasure. This product is ideal for salads, pizza or just as a stand-alone dish..

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