Mozarella Pizza Cheese Recipe Without Rennet
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
Author: Neha Sharma
Prep time
20 mins
20 mins
Cook time
5 mins
Total time
25 mins
Author: Neha Sharma
Ingredients-
- Full Fat Milk- 2 litres (do not use boiled milk)
- White Vinegar- 1/4 cup
Method-
- Add milk in a pan, heat it on low flame until it is Luke Warm (milk should not be too hot/boiling or too cold, it should be luke warm).
- Dip your finger in the milk to check if it is luke warm or not, if it is luke warm then turn off the flame.
- Add vinegar slowly and in small portions while stirring the milk continously (do not add whole vinegar at one time).
- Once done, strain the milk. Squeeze the collected cheese properly until there is no water left in it.
- You can use the whey or water collected after draining the milk to make curries.
- Take a bowl of hot water, soak the cheese in it for 4 to 5 minutes.
- If you could bear heat you can do the stretching with bare hands, but if not, wear gloves and handle the cheese.
- Take the cheese and stretch it. Then fold it and again stretch it. Repeat stretching and folding for 7-8 times until the cheese is smooth. To make it easy, keep on dipping it in hot water and then stretch.
- Once it is nice and smooth, squeeze out the water completely and shape it into a ball
- Now take a bowl of chilled water, Soak the cheese ball in it for 3 minutes take it out and stretch it, dip it again and stretch for 2 minute. Squeeze out the water.
- Cover the cheese with cling wrap and refrigerate for about 2 hours.
- Use it within 10 days.
