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  • Milk

    3 l

  • Rennet

    1 g

  • Salt

    2 Tbsp


Take 3 liters of fresh UNBOILED milk. To heat it in a water bath (I use a saucepan with a thick bottom) to 35-36 degrees (so that it is lukewarm, NOT hot) Then dissolve a sachet of enzyme in 10 ml of cold boiled water (you can pour water directly into the bag) Add in the milk. MIX THOROUGHLY! Cover with a lid. Leave for fermentation for 20 min. Not stirring capacity!
After 20-30 minutes, the milk will be thick like jelly with a Knife to make an incision in the jelly, immediately act yellow transparent serum. Cut into cubes somewhere in 4х4см
Carefully discard the contents into a colander, covered in a rare fabric, I use a silicone form is very convenient.
Put under the press ( press - 1.5 kg) for 15-20 minutes, flip
Ready mozzarella, fold in a container of brine (salt added to the whey to taste, I added 2 tbsp) and put in the fridge for a night.
In the morning enjoy a very delicate cheese.
Great for salad in the style of Caprice
This is after pressing.
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