@bestintaste presents: Homemade Mozzarella Cheese with Raw Milk and Vinegar

Learn how to make delicious and creamy mozzarella cheese from scratch using raw milk and vinegar!

In this stepbystep tutorial, we'll guide you through the entire cheesemaking process, from sourcing the freshest raw milk to forming the perfect stretchy mozzarella balls. Whether you're a cheese enthusiast or a culinary adventurer, this homemade mozzarella recipe is sure to delight your taste buds.

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Ingredients:
2 liters of Raw (unpasteurized) Milk or you can use pasteurized whole milk, but not Ultrapasteurized Milk or homogenized
7 tablespoons white distilled vinegar (100 ml)
Water for soaking

Equipment:
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Instructions:
1. Begin by sourcing the freshest raw milk possible.

2. Sterilize all the equipment you'll be using to ensure a clean cheesemaking process.

3. Heat the raw milk over mediumlow to medium heat, monitoring the temperature with a thermometer. We don't want to heat it up too quickly, so stir and heat it until it reaches 4648 degrees Celsius (115118 degrees Fahrenheit). Stirring during heating ensures that the milk heats up evenly throughout, preventing hot spots that may affect the quality of the cheese.

4. Add 100 ml (around 7 tablespoons) of vinegar to the heated milk, while stirring gently. This will ensure even coagulation. Continue stirring for about 35 seconds and you will notice the milk starting to curdle.

5. After noticing the curdling, turn off the heat and put the lid on the pot. Allow the mixture to sit undisturbed for 5 minutes. This resting period helps the curds to firm up further.

6. Once the 5 minutes have elapsed, check the consistency of the curds. They should have a smooth texture and separate clearly from the whey.

7. After the 5minute period, gather up the curd using a slotted spoon and transfer it to a separate bowl.

8. Once the curds are in the bowl, gently squeeze and knead the curds to remove any excess liquid (whey). This process will help your mozzarella achieve the desired texture.

9. Reheat the curds in a microwavesafe bowl in the microwave for about 30 seconds on high power. Remove the bowl from the microwave and knead the curds again. Repeat the process of microwaving and kneading the curds for another 30 seconds. This will help the cheese reach a temperature of 75 degrees Celsius (160 degrees Fahrenheit) and improve its stretchiness.

10. If desired, you can add a pinch of salt during the kneading and stretching process to enhance the flavor of the mozzarella. The addition of salt is optional and can be adjusted to your taste preference.

11. Shape the mozzarella into balls or any preferred form.

12. Fill a large bowl with cool water and immerse the shaped mozzarella cheese into it. Let the cheese soak in the water for about 10 minutes. This step helps to cool down the cheese and improve its texture.

13. After 10 minutes, add some ice cubes to the water to lower the temperature even further. This step sets the cheese and enhances its freshness.

14. Remove the mozzarella from the water and pat it dry gently with a paper towel.

15. Wrap the mozzarella cheese with plastic wrap or store it in an airtight container. You can store the cheese in the refrigerator for 12 weeks.

16. Your homemade mozzarella cheese is now ready to enjoy! Use it in salads, sandwiches, or simply savor its creamy goodness on its own.

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Remember to give this video a thumbs up if you found it helpful, and share it with your fellow cheese lovers! Leave your comments and questions below; we love hearing from you!

Follow us on Instagram: easy_cooking1001 for more tasty content and behindthescenes action.

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Thanks for watching! Happy cheesemaking!