Instead of looking for mozzarella in specialized stores or buying one of doubtful quality, dedicate yourself to experiments in the kitchen and get home made with great quality!
3, 8 liters of milk
1 ½ teaspoon of citric acid powder
¼ teaspoon of whey
1 teaspoon of salt
Place the milk in a large bowl at an average hot plate temperature until it reaches 12 C, so you need a cooking thermometer. When the milk has reached the desired temperature, pour the citric acid powder, stir well and keep warm milk.
When the milk is warmed to 31 ° C, pour the whey – mix well. When it slowly begins to thicken and you will notice small lumps.
Between 35-40 degrees the temperature of the milk will be rather thick, and it is time to turn off the stove, it can be noticed how the whey is released.
Allow the mixture to cool for five minutes. Then, using a wooden spoon, make lumps (cheese) in a separate dish and drain the excess whey as much as you can. Then put the cheese in the microwave oven for 60 seconds – then drain the whey again and roll the cheese several times to warm it evenly, as if you were kneading the dough.
Put it back in a microwave oven for 30-40 seconds, depending on the power of the microwave oven and again drain the excess whey.
Sprinkle a little salt and rotate it evenly and again in the microwave oven for 30-40 seconds. With each warming of the cheese, excess whey is separated so that the mozzarella can become as compact as possible.
At this point, the cheese should be very hot, and you should be careful. From it you can make small balls, wreaths or braids. The finished mozzarella is stored in a fridge with cold water.