Homemade Fresh Mozzarella
Ingredients: low pasteurized milk, vinegar, rennet tablet · 60 min cook time · 1185kcal · ~₩9,500
Ingredients
3.6L low pasteurized milk, 110ml vinegar, 0.25개 rennet tablet
Instructions
1. Pour 3.6L of low-pasteurized milk into a pot.
2. Heat the milk on the stove.
3. Measure 110ml of vinegar.
4. Add the vinegar to the milk and stir.
5. Break 1/4 of a rennet tablet and dissolve it in 10 times the amount of water.
6. Simmer the milk until it reaches 32°C and slowly add the dissolved rennet.
7. Remove from the heat and rest for over 30 minutes so that the curd can form.
8. Strain out the whey using a colander or cheesecloth.
9. Place the cheese in a bath of 85°C water to heat it up for stretching.
10. Stretch the cheese until it becomes smooth and elastic.
11. Shape the cheese into a ball and put it in salt water to firm it up.
12. Slice the homemade mozzarella.
13. Prepare basil pesto and mozzarella open-faced sandwiches.
14. Prepare Caprese salad.
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