“Homemade Mozzarella Cheese” or “Pizza Cheese” without rennet recipe is a well needed recipe. With just few ingredients, this recipe will show you how easy is to make cheese at home. This extra elastic and soft cheese will add a delicious taste to your favorite cheese-made recipes. So, let’s make this happen!
As cheese is main ingredient in many dishes like pizza, pasta, or lasagna etc. So, it should be of great quality and reasonable but sometimes it’s difficult to choose from the market the right cheese you want. So, then I came through this recipe and decided to make it at home. I made this “Mozzarella cheese” and used in making a pizza on my sister’s birthday. The pizza looked so delicious with its over melting cheese and tasted like a Restaurant’s Pizza. The golden color and the elasticity it brings was like a huge pleasure and success. So, try it out and share your experiences!
Mozzeralla Cheese
Ingredients
- 1.5 liters Raw Milk (Kacha Doodh)
- 1/2 cup vinager
Instructions
- Take Raw milk in a sauce pan, and Luke warm it (do not boil) for 2-3 minutes on a low flame heat. Once warmed, turn off the flame. Add vinegar little by little and stir continuously.
- After that cheese will be separated, collect the cheese from the water and form a ball at one side of the pan.
- Take out that soft ball out of the pan and squeeze out all the water gently.
- After that, leave the cheese ball again in the same water solution for 5 minutes.
- Now, again squeeze all the water out and put the ball in the of Luke warm water bowl. Soak and squeeze, and repeat this for about 10-15 times. This process will produce the cheese elasticity.
- Now take a cold water, bowl and rest the cheese ball in it for10 minutes.
- Take out the ball, and wrap the cheese in plastic paper or aluminum foil and freeze for later use.
- If you want to it right away then grate it and it’s ready to use in making your favorite recipes like pizza, pasta, lasagna etc.
Notes
Watch this recipe’s video on my YT channel
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