Homemade mozzarella cheese, quick and easy recipe. Stop shopping at supermarkets!

Homemade mozzarella cheese, quick and easy recipe. Stop shopping at supermarkets!

There are many different types of cheese in the world, but if you like cheese, you should definitely know Mozzarella, Italy’s representative cheese.

It’s one of the main ingredients in pizza, but it’s also found in salads and pasta. If you’re feeling adventurous, we’ll show you how to make homemade mozzarella cheese. Here we provide a quick and easy recipe for success with this homemade version.

Its name comes from the Italian word muzzare. “cut”A type of cheese that originated in the Campania region of Italy. Traditionally made with buffalo milk, it can also be made with cow or sheep’s milk. is gaining popularity worldwide.

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There are several types of mozzarella, including Campania buffalo mozzarella, made in this region of Italy using buffalo milk, traditional fresh mozzarella, and high-moisture mozzarella. Finally, there is the low-moisture mozzarella cheese used to make the pizza.

Today, we’ll show you how to make fresh mozzarella cheese that can be used on pizza, but is also ideal for salads, sandwiches, paninis and other dishes, bruschetta dressings, or even meats, fillings, and meatballs. and cooking vegetarian.

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How to make homemade mozzarella cheese

Mozzarella cheese is considered one of the healthiest cheeses because it is not aged like most cheeses, is best eaten within hours of making, and has a low fat and sodium content. increase.


– 1 gallon (4 liters) of pasteurized milk. You can usually find it in supermarkets (don’t buy ultra-pasteurized or it won’t suit you).

– 1 teaspoon of tofu, available at a chemical pharmacy or online

– 1.5 teaspoons lemon salt

– 6 tablespoons non-iodine sea salt

– Half a glass of water.

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Divide 1 gallon of milk in half. Add half the lemon salt and the other half the curd. Then heat the milk over medium heat, carefully add the lemon salt and stir for 1 minute. Make sure the temperature is 32 °C.

Then add the curd part of the milk and mix gently for 30 minutes. Turn off the heat, cover and let rest for 10 minutes.

When the time is up, cut the mozzarella cheese (it will form such compact flans). Do this with a metal spatula. Then heat again until it reaches 40.5 °C.

Remove curd pieces with a metal spatula or slotted spoon and place in a metal strainer.

Heat whey to 80°C, add salt and mix for 1 minute. Put a strainer with curds into the whey and make sure the mozzarella cheese is completely soaked. Heat the curd to an internal temperature of 54°C. Once the desired temperature is reached, remove the curd from the liquid and, using gloves, preferably silicone, begin kneading until it hardens and forms a ball.

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Soak the remaining balls in a bucket of ice water for 30 minutes.

that’s all! Now you can serve the cheese. Always store mozzarella cheese in an airtight container with a lid in the refrigerator.

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