Making mozzarella cheese without rennet | mozzarella cheese
If you buy raw mozzarella cheese often? You can make it more than twice the price of one. It's a way to make chewy mozzarella cheese without a coagulant rennet.
2 serving
Within 30 minutes
온스맘의키토레시피
Ingredients
  • Milk
    1L
  • apple
    60ml
  • Salt
    1little
  • Water
    200ml
Video
Cooking Steps
STEP 1/12
Mix salt and water for salt and refrigerate.
STEP 2/12
Pour milk into a pot and heat it over low heat. Raise the temperature to 50, stirring 2 to 3 times to spread the heat evenly.
STEP 3/12
Remove from heat, add vinegar, spread lightly, cover and let stand for 10 minutes.
STEP 4/12
Stir throughout and cover again and let stand for another 5 minutes.
STEP 5/12
Filter the separated whey with a sieve with a small hole.
STEP 6/12
First, heat it in the microwave for 20 seconds and squeeze the whey several times.
STEP 7/12
Heat it in the second microwave for 20 seconds and squeeze the whey continuously.
STEP 8/12
Heat it in the third microwave for 20 seconds and put it in a bowl because the curd is hot. It's getting sticky and it looks like flour dough.
STEP 9/12
Heat the fourth microwave for 20 seconds and change seats so that you can reach them evenly.
STEP 10/12
Heat the fifth microwave for 20 seconds and shape it by stretching the curd.
STEP 11/12
Dye the curd and keep it refrigerated. (Recommended intake within 3 days)
STEP 12/12
You can also make it small and eat it easily.
Milk can be successful only when you choose low-temperature sterilized milk with less protein denaturation, not regular milk. Try it with tomato marinade @7003813.
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