Mozzarella is an Italian cheese that has become an integral symbol of this country. Italian cuisine cannot be imagined without it. Cheese is added to a variety of dishes: soups, salads, spaghetti, pasta, casseroles, tagliatelle, mushroom fituccine, baked goods.
It is necessary
-
- one liter of milk;
- 1, 5 teaspoon of water;
- one tablespoon of salt;
- one tablespoon of lemon juice;
- rennet pepsin.
Instructions
Step 1
In half a glass of water, dilute pepsin in a small amount of rennet.
Step 2
Take one liter of milk and heat it to seventy degrees. Take one tablespoon of lemon juice and dilute it with enzyme water.
Step 3
Add the diluted enzyme with lemon juice to the heated milk and mix thoroughly.
Step 4
Do not bring the mixture to a boil, as the whey begins to separate instantly. Drain the resulting serum, and squeeze the resulting cheese with your hands (in order not to get burned during this procedure, be sure to wear protective gloves on your hands).
Step 5
Take a saucepan, fill it with water and heat the water to ninety degrees, then remove the pan from heat and salt the water.
Step 6
Dip the cheese in a saucepan for a few minutes; it should become very stringy and soft. Knead and stretch the cheese several times, dipping it in hot water for a few minutes.
Step 7
When the curd is smooth, place it on a cutting board, knead it with your fingers and fold it into an envelope. Then dip the mixture in hot water again to soften.
Step 8
Cover the table with cling film. Remove cheese from hot water. Roll a "sausage" out of the cheese mass.
Step 9
Form the "sausage" into balls. To do this, put the mass on the table and wrap it tightly with cling film, tightly tie the "sausage" with knots from a thin string. Throw the resulting balls into ice water to cool the cheese.
Step 10
Store mozzarella cheese for no more than two days in the refrigerator in lightly salted water to prevent spoilage.
