Mozzarella Cheese

Name: Mozzarella Cheese
Yield: 270 servings
Cuisine: Italian
Ingredients: 2.25 litres Fresh Milk; 0.5 cup Vinegar; 0.5 tsp Salt

Serves 270

Serves 270

Directions

1Add 2.25 litres of fresh milk to a pan.
2Heat the milk up to 46-48 A Celsius (115-120 A Fahrenheit).
3If you don't have a thermometer, dip your finger into the milk; it should bear the heat for 20-25 seconds.
4Add 1/2 cup (125ml) of vinegar to the heated milk.
5Stir well for 5-10 seconds.
6Cover the pan and let it rest for 10-15 minutes.
7Strain the curd from the whey using a strainer.
8Squeeze out any excess whey from the curd.
9Transfer the curd to a non-stick pan.
10Add 1/2 tsp of salt to the curd.
11Cook the curd on medium heat while stirring continuously until it becomes super smooth and stretchy.
12Shape the prepared mozzarella cheese into a ball.
13Place the mozzarella cheese ball on a plate, cover it with plastic wrap, and refrigerate it overnight or for 5-6 hours.
14Grate the chilled mozzarella cheese.
15Use the grated mozzarella cheese on a pizza base with toppings.
16Bake the pizza until golden brown and the cheese is melted and bubbly.
17Slice and serve the pizza.
18Alternatively, use the mozzarella cheese to make a cheese paratha.

pancooking spoonthermometerlidstrainercolandergraterpizza cutter

Continuously stir the cheese while cooking to achieve a smooth and stretchy texture, avoiding any grainy texture. If it sticks to the bottom, the smooth texture will not be achieved.
Let the cheese sit at room temperature before covering and refrigerating.

Serves 270

Serves 270

1Add 2.25 litres of fresh milk to a pan.
2Heat the milk up to 46-48 A Celsius (115-120 A Fahrenheit).
3If you don't have a thermometer, dip your finger into the milk; it should bear the heat for 20-25 seconds.
4Add 1/2 cup (125ml) of vinegar to the heated milk.
5Stir well for 5-10 seconds.
6Cover the pan and let it rest for 10-15 minutes.
7Strain the curd from the whey using a strainer.
8Squeeze out any excess whey from the curd.
9Transfer the curd to a non-stick pan.
10Add 1/2 tsp of salt to the curd.
11Cook the curd on medium heat while stirring continuously until it becomes super smooth and stretchy.
12Shape the prepared mozzarella cheese into a ball.
13Place the mozzarella cheese ball on a plate, cover it with plastic wrap, and refrigerate it overnight or for 5-6 hours.
14Grate the chilled mozzarella cheese.
15Use the grated mozzarella cheese on a pizza base with toppings.
16Bake the pizza until golden brown and the cheese is melted and bubbly.
17Slice and serve the pizza.
18Alternatively, use the mozzarella cheese to make a cheese paratha.

pancooking spoonthermometerlidstrainercolandergraterpizza cutter

Continuously stir the cheese while cooking to achieve a smooth and stretchy texture, avoiding any grainy texture. If it sticks to the bottom, the smooth texture will not be achieved.
Let the cheese sit at room temperature before covering and refrigerating.