MOZZARELLA CHEESE (NO RENNET)
Ingredients
1: mineral water 1/4 cup
2: mineral water 1/4 cup
3: rennet liquid 1/4 tsp
4: citric acid 1 & 1/2 tsp
5: whole milk 8 pints
6: salt 1 tsp
Equipment Required:
1: Thermometer
2: Microwave heat-proof Bowl
3: large stainless steal pot
4: knife, spoon stainless steal
5: rubber gloves
6: sieve
Instructions
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1: in a pan add milk, and warm it on low to medium flame.
2: the way to check the temperature of the milk is very important, wash your hands as you have to check it with your fingers.
3: the temp should be something like when you insert your fingers in the milk, you should be able to keep it in the milk, but not for too long.
4: now add vinegar, and keep stirring, you will see it curdle, close the flame and squeeze the water well.
5: in a separate pan bowl of hot water, add the cheese ball and stretch it as shown in the video at at least 3 or 4 times.
6: then place it in the cold water, then squeeze the water out.
7: cover in the cling film, and keep in the fridge for 2 hours.
8: now use as required.
NOTE: CAN STORE IN FRIDGE IN ZIP LOCK BAG FOR A MONTH AND FREEZE FOR 3 TO 4 MONTHS.
