How to make cheese at home in 3 simple steps.

Hello, guys. Today I share with you how I can make my own Mozarella cheese at home. This is a type of salty cheese that, when melted, will be a bit chewy and spinning for salty pizza or cheese sticks, usually to make this cheese, people will use an enzyme from the cow's stomach to slow down that data, but today I will not use that method but teach you a simpler way to do it. Today's method will only require 3 ingredients as follows: use raw milk or pasteurized milk, raw milk is milk expressed directly from the farm or unprocessed milk, pasteurized milk, you can find it at the store or supermarket. You need to distinguish between pasteurized milk and raw milk. If the milk is pasteurized, you will not be able to use it to make cheese.

Today I will guide you to use pasteurized milk to make cheese. In the first step, I put 1 liter of pasteurized milk on the stove. I will let the heat cool down so the milk slowly heats up, I will boil it until the milk reaches 45°C. At this time, turn off the stove, if you have a thermometer, you can use it. If not, I can use my finger to test the milk, feel the milk is moderately warm, we can gently stir, then use about 50ml of vinegar white with 1 liter of that milk, gently stir the milk and vinegar in one direction, after stirring, we cover the pot. Then we will leave the milk for about 5 minutes, after 5 minutes of opening the lid we will see that the milk has clotted to white and the remaining water will be light yellow. I will gently use my hand to collect this curd and put it into a lump. You will see that the product will be a bit different from what you see online. If the milk does not curd up in this step, I can put it in the blender with some milk and I will have it into a product that is quite similar to creamcheese. After the milk has clumped into lumps above, we will take that milk out into a basket or rail. I will squeeze and squeeze out all the water in there. Next step I need to stuff the cheese to make it chewier, I will put all the water separated from the milk into a deep pot, turn on the stove, I will boil until it is about 80°C near boiling, when I see the water evaporates a lot but if it doesn't boil strongly, I will turn off the stove. At this time, I will put the cheese in and soak for about 10 to 15 seconds, then I will take it out, perhaps the cheese will be a bit hot so you don't burn it. You need to squeeze out all the water in the cheese and stuff it for a while, then I soak the cheese again for about 10 - 15 seconds and then take it back out, I need to repeat this step about 4 - 5 times or until I find it. The cheese is relatively chewy. Meanwhile, don't forget to add the salt and cheese you need for about ¼ tablespoons of salt. Everyone should note that if the water is hot enough, the cheese will be chewy and if during the process I see the water cool down, I will need to turn on the stove and boil it again. After finishing, I soak the cheese in a bowl of cold water for about 1 - 2 minutes. Then I need to wrap the cheese in a wrap, because this is fresh Mozarella cheese, so you see it will be white, not light yellow like industrial cheese. I will need to leave the cheese in the refrigerator for about 2 hours before using, you can wrap this cheese tightly and store it for about 5 days in the refrigerator. You can slice cheese and eat it with food, you can also use it to bake with pizza and bread.

Above is the cheese making method that I often make, I hope this method will help you, thank you for reading and see you again!