How To Make Mozzarella Cheese At Home
by Tarla Dalal
homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | with 20 amazing images.
Learn how to make 30 minute homemade mozzarella cheese, in your own kitchen. With just 2 simple ingredients, this step by step recipe will show you how easy it is to make cheese at home. Learn how to make homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese |
Traditional cheese making requires the use of citric acid or rennet. But, for this homemade mozzarella cheese, I will teach you how to make cheese without using rennet. And now you exactly know what is going into it.
For making Indian style mozzarella cheese you just need 2 basic ingredients which is unhomogenised (raw) full fat cream milk and white vinegar to curdle the milk. It is an ideal recipe to be prepared at home which can be used in different types of recipes like pizza, pasta, sandwiches and choice of deep-fried snacks. You can use it the same way you use store-bought cheese.
Tips to make mozzarella cheese: 1. Do not use pasteurized packed milk, this recipe needs full fat raw milk. 2. If you do not have thermometer just do not boil the milk, heat the milk until you see vapours. 3. Stretch and fold the chenna ball to increase the elasticity and cheese pull.
Enjoy homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | with detailed step by step photos.
How To Make Mozzarella Cheese At Home recipe - How to make How To Make Mozzarella Cheese At Home
Resting Time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For homemade mozzarella cheese
- For homemade mozzarella cheese
- To make {span class="bold1"}homemade mozzarella cheese{/span}, in a deep pan heat milk at 50-60 degree temperature, do not boil the milk.
- Switch off the flame, add the vinegar and gradually mix using spatula until the milk curdles.
- Transfer the chenna into a strainer and remove excess moisture from it.
- Heat the whey, do not boil it. Add the chenna ball into the whey for few seconds.
- Remove and squeeze the excess water from the chenna ball.
- Repeat steps 4 and 5 and do it 4 to 5 times in hot whey.
- Now immerse the chenna ball in ice chilled water for few second and squeeze it well.
- Wrap it in the cling wrap and refrigerate for 2 hours.
- Remove the {span class="bold1"}homemade mozzarella cheese{/span} cut into slices or grated the cheese and use as for making pizza, toasts, garlic bread etc.
like homemade mozzarella cheese
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homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | then do try other homemade recipes also:
- basic pizza base recipe | Indian style pizza base | oven cooked base for pizza with yeast | thin pizza base |
- cheese powder recipe | homemade cheese powder | cheese powder seasoning |
what is homemade mozzarella cheese made of?
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See the below image of list of ingredients for making homemade mozzarella cheese.
how to make mozzarella cheese
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To make homemade mozzarella cheese, in a deep pan heat milk at 50-60 degree temperature, do not boil the milk.
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Switch off the flame, add 6 tbsp of vinegar gradually.
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Mix using spatula until the milk curdles.
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Transfer the chenna into a strainer.
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Remove excess moisture from it.
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Heat the whey, do not boil it.
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Add the chenna ball into the whey for few seconds.
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Remove and squeeze the excess water from the chenna ball.
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Repeat steps 4 and 5 and do it 4 to 5 times in hot whey.
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Take a bowl of ice chilled water.
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Now immerse the chenna ball in ice chilled water for few second.
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Squeeze it well.
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Place a cling wrap on clean dry surface.
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Wrap it in the cling wrap and refrigerate for 2 hours.
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Remove the homemade mozzarella cheese, this is how it looks after refrigerating.
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Cut into slices or grated the cheese and use as for making pizza, toasts, garlic bread etc.
tips to make mozzarella cheese
-
Do not use pasteurized packed milk, this recipe needs full fat raw milk.
-
If you do not have thermometer just do not boil the milk, heat the milk until you see vapours.
-
Stretch and fold the chenna ball to increase the elasticity and cheese pull.
| Energy | 323 cal |
| Protein | 14.3 g |
| Carbohydrates | 16.7 g |
| Fiber | 0 g |
| Fat | 21.7 g |
| Cholesterol | 53.3 mg |
| Vitamin A | 533.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 3.3 mg |
| Folic Acid | 18.7 mcg |
| Calcium | 700 mg |
| Iron | 0.7 mg |
| Magnesium | 63.3 mg |
| Phosphorus | 433.3 mg |
| Sodium | 63.3 mg |
| Potassium | 300 mg |
| Zinc | 1 mg |