Ingredients for HOMEMADE MOZZARELLA CHEESE

2 litre of full cream milk (raw)

8 Tbsp Vinegar

1 litre Water

2 Tbsp Salt

Some water with ice cubes

Steps for HOMEMADE MOZZARELLA CHEESE

FOR CURDLING THE MILK

• Take 2 litre of milk in a pan and heat it on a low flame. Keep stirring for 3-4 mins. Do not over heat the milk. Dip a finger in the milk to check the temperature.

• When milk is mildly heated turn off the flame.

• Keep stirring and gradually pour the vinegar into the milk. Stir lightly until the milk curdles. With light hands try to make a ball of the cheese by stirring.

• Remove the cheese ball and put it in a strainer to drain out the left out water.

METHOD OF STRETCHING THE CHEESE

• Drain out the left out water very carefully, this step is very important

• On the other side heat 1 litre of water in such a pan the ball immerses in the vessel. Turn off the flame when the water starts boiling, add salt in water and mix.

• Add the drained cheese in hot water , wear gloves.

• Place it in water for 8-10 seconds, remove it and stretch the cheese ball with hands.

• Put the cheese ball back in hot water, leave it for 10-12 seconds, remove and again stretch it.

• Keep stretching and pulling the cheese ball to make it soft and repeat this process 8-10 times.

• In between reheat the water if it has cooled down.

• In a bowl take cold water as much as to soak the cheese ball. Add some ice cubes to the water and immerse the cheese ball for 3-4 mins. Allow it to settle and remove the cheese ball and drain it properly with hands by pressing lightly.

• Take a plastic bag/cling film to store the cheese and wrap it tightly to get a good shape. Place it in container and keep it in fridge for 2-3 hours.

• Grate and see the results.

• Your soft smooth mozzarella cheese is ready.