Mozzarella cheese is great in pizzas and various salads. Mozzarella contains many useful properties: calcium, potassium, magnesium, sodium, phosphorus, iron, manganese, copper, zinc. Low-calorie cheese, in 100 grams, only 1-2 grams of carbohydrates. It turns out that mozzarella can be made at home as well. It turns out very tasty and unusual.
It is necessary
- - 2 liters of milk
- - 2 tbsp. l. salt
- - 1.5-2 liters of water
- - 1/4 tsp. pepsin
- - 2 tbsp. l. lemon juice
Instructions
Step 1
First, squeeze the juice out of half a lemon. Dissolve a little pepsin in half a glass of water.
Step 2
Heat the milk so that it becomes hot, add lemon juice and pepsin diluted in water, mix everything well. Whey will start to separate instantly, do not bring it to a boil.
Step 3
Drain the whey and squeeze the resulting cheese with your hands. Heat water in a saucepan and remove from heat. Salt.
Step 4
Dip the cheese in a saucepan for 3-5 minutes until it becomes soft, stringy and pliable.
Step 5
Stretch the cheese and mash, dipping it several times in hot water for 2-3 minutes.
Step 6
When the mass becomes homogeneous, put on a board, knead with your fingers, fold into an envelope. Then put it back in hot water to soften.
Step 7
Cover the table with cling film. Remove the cheese from the hot water, make a "sausage" out of it, wrap it tightly with foil and tie the "sausage" tightly with a knot with a thin string. In this way, form individual balls.
