Thursday, June 18, 2015

Mozzarella cheese



Make cheese like you normally would. Bring a gallon of milk close to 100 degrees Fahrenheit , then add a rennet tablet and or an acid such as lemon juice or vinegar. Let the curds separate. Take the curds and strain the remaining liquid. Let cool. in the fridge.


Heat a pot of water to 170 degrees Fahrenheit, Put the cheese into the pot to warm up. Careful its, hot. Dump your hand in some cool (ice) water for a second, then take a slotted spoon and get a handful of the warm cheese out. With two hands extrude the cheese from between your fist so it looks sort of like a light bulb. Put the bulb in the cold water to cool. Refrigerate.


 
 

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