Name: Making mozzarella cheese without rennet | mozzarella cheese
Total time: 30 min
Yield: 2
Ingredients: Milk 1L; apple 60ml; Salt 1little; Water 200ml

10K Recipe

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.