Pure milk1000g

Adjuvant yogurt 100g

Chymosin (calf abomase) 0. 16g

Steps to make mozzarella cheese

1

Put fresh milk and yogurt together in a pot, stir them evenly, heat them to 35-42 degrees, let them stand 1 hour, add 0,0 16 grams of chymosin, stir them evenly with a spoon, and do not stir them with an egg beater. After 8 minutes, the milk showed a gelatinous feeling and was cut with a cross knife.

2

After 4 hours, the acidity dropped below 5.8, and the whey was filtered with gauze.

three

Or take out the curd with a colander, put it in hot water of 70-85 degrees for 20-50 seconds, and then take it out and start kneading dough back and forth, just like kneading dough.

four

While kneading, scalding with hot water to ensure the best gel point of casein.

five

Stretch freely.

six

Mozzarella cheese

seven

Mozzarella cheese balls

eight

Save it with whey and some salt. This is how foreign supermarkets and small shops sell fresh mozzarella cheese.

nine

Slice and shred, this is the top material of the best pizza.