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@gku_ii: فهد نوري يا مشحوفنه ✨ #فهد_نوري #مطربين_العراق ##مواليد_التسعينات

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Sunday 02 February 2025 10:00:44 GMT
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Ok, due to request I’m sharing a mozzarella cheese recipe I’ve been using. Recipe below. This recipe is simple enough, but I like things to be even simpler. There’s an easier way to make mozzarella without using rennet, and substituting citric acid with vinegar or lemon juice. Next time I buy milk I’ll try the simplified recipe, and will share that too. Ingredients 1 gal milk 1/4 tablet rennet 1 and 1/4 tsp citric acid 1 1/4 cup water Salt to taste Recipe •Dissolve citric acid in 1 cup water •add milk and citric acid to a large pot and heat to before boiling or 90° (F) •While waiting, dissolve rennet in 1/4 cup water •Remove pot from heat and add rennet. Mix gently about 30 seconds. •Put the lid on your pot, and let sit 5-10 minutes •Using a knife that reaches the bottom of the pot, cut cheese curd into about 1 inch cubes •Gently stir curds. •Place put back into the stove, heating to 110°, and gently mixing curds. Then remove pot from heat. •Ladle out the curds into a strainer, and press out the whey. •Heat the pot of whey to 165° (F) and place the curd ball into the hot whey for 10-20 seconds at a time. You can also make smaller pieces like I did here. Gently stretch the cheese and shape how you like. •Add salt during this phase, or sprinkle on top at the end. •Place shaped mozzarella into cold whey or water, and store in the fridge until ready to be used. #amateurfoodalchemist #homemadecheese #homemademozzarella #mozzarella #cheese #cheeselover #madefromscratch #scratchcooking #cheeserecipes #mozzarellacheese #mozzarellacheeserecipe #livesimply #eatsimple
Ok, due to request I’m sharing a mozzarella cheese recipe I’ve been using. Recipe below. This recipe is simple enough, but I like things to be even simpler. There’s an easier way to make mozzarella without using rennet, and substituting citric acid with vinegar or lemon juice. Next time I buy milk I’ll try the simplified recipe, and will share that too. Ingredients 1 gal milk 1/4 tablet rennet 1 and 1/4 tsp citric acid 1 1/4 cup water Salt to taste Recipe •Dissolve citric acid in 1 cup water •add milk and citric acid to a large pot and heat to before boiling or 90° (F) •While waiting, dissolve rennet in 1/4 cup water •Remove pot from heat and add rennet. Mix gently about 30 seconds. •Put the lid on your pot, and let sit 5-10 minutes •Using a knife that reaches the bottom of the pot, cut cheese curd into about 1 inch cubes •Gently stir curds. •Place put back into the stove, heating to 110°, and gently mixing curds. Then remove pot from heat. •Ladle out the curds into a strainer, and press out the whey. •Heat the pot of whey to 165° (F) and place the curd ball into the hot whey for 10-20 seconds at a time. You can also make smaller pieces like I did here. Gently stretch the cheese and shape how you like. •Add salt during this phase, or sprinkle on top at the end. •Place shaped mozzarella into cold whey or water, and store in the fridge until ready to be used. #amateurfoodalchemist #homemadecheese #homemademozzarella #mozzarella #cheese #cheeselover #madefromscratch #scratchcooking #cheeserecipes #mozzarellacheese #mozzarellacheeserecipe #livesimply #eatsimple

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