@kitchentool: Replying to @Elba fresh homemade Mozzarella Cheese using rennet makes for a smoother melting experience #homemade #mozzarella #cheese #homemademozzarella #rennet #fyp Mozzarella 1/2 Gallon Whole Milk 7 TBS. Vinger 1/4 tsp. Animal Rennet +(4 TBS Water) 2 TBS Salt Mix milk and vinegar in a large pot over medium-high heat just till it reaches 90°F. Mix together rennet and four tablespoons of water. When milk reaches 90° mix in the rennet. It will begin curding. Turn off heat. Cover and let set for 15 minutes. After 15 minutes strain the curds from the whey and squeeze out as much as possible. Heat the whey to 170° add the salt and mix it to dissolve. Reheat the curds in the warm whey to form the mozzarella (about a minute or two). Remove the mozzarella from the warm whey and form it into a ball by folding it up under into itself til smooth pinch to seal, rolling into a ball. Reheat in the whey a few times if needed. Put mozzarella ball in a bowl and cover with cold water to chill for 5-10 minutes. Slice and enjoy. Store in airtight container in fridge for upto a week.

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Monday 24 February 2025 23:11:53 GMT