Homemade mozzarella cheese

HOMEMADE MOZZARELLA CHEESE

Recipe by Minakshi Shikhwal 

Made by Shweta Galinde

INGREDIENTS

  • Chilled milk from fridge – 1 ltr [ any brand or quality ]
  • Vinegar – ¼ cup
  • Salt as required [optional ]

METHOD

Keep the chilled milk on medium flame .

Keep stirring .

As soon as it becomes warm – you are able to keep the finger in the milk for few seconds  .[ not hot – also it should not boil ]

It takes roughly around 1 minute.

Off the flame .

Add ¼ cup of vinegar and mix well by stirring continuously .

The milk will curdle .

Remove the curdle part with your clean hands – as the milk is not hot ,you can easily remove with hands

Try to squeeze and remove excess water by pressing between your palms.

Keep turning the cheese while squeezing , so that water from all sides are removed.

Squeezing takes lot of time [ 1 – 2 mins ]

It will start becoming hard .

Try to fold and knead .

Give it square / rectangle shape .

Wrap it with foil and refrigerate for few hours till becomes hard and easy to grate .

Cheese is ready to use .

****Check by melting the cheese.If it melts means – your cheese is ready .

VARIATION [ just read this somewhere ]

If while making the above recipe ,the curdle mixture turns into chena [paneer ]. Then what you do is. Take chena + little oil + little  salt and blend it in mixer .Transfer into a tiffin,and close . Put it in the freezer for sometime .

NOTES

  1. I refrigerated the cheese and used it for 15 days .
  2. While squeezing ,you can add little salt .
  3. The milk should not become hot ,else it will become paneer / chena .
  4. 1 ½ ltr milk gives 150gm of cheese .
  5. You can use the discarded water – whey for kneading flour or any cooking purpose.

VARIATION by Sheetal Parmarafter extracting the cheese , add 1 tsp maida + pinch of turmeric + 3 tsp oil or ghee and blend well .Wrap it with foil and refrigerate for few hours till becomes hard and easy to grate .

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