I've tried lots of different mozzarella recipes with varying degrees of succes, but this one (from Turkuazkitchen on Instagram) has turned out perfectly every time. It's fast, stretchy, and creamy-soft, and it melts wonderfully. Use it fresh on pizza or in grilled cheese, or freeze it to use later.

Get the printable recipe PDF here: [ Ссылка ]

Recipe Inspiration from Turkuazkitchen: [ Ссылка ] (Instagram)
How to make cultured mozzarella from "failed" cheese: [ Ссылка ] (YouTube)
How to stretch mozzarella curds in salted whey: [ Ссылка ] (blog)
Sour Orange Candy Recipe: [ Ссылка ] (blog)
5-Minute Pizza Dough Recipe: [ Ссылка ] (blog)

EQUIPMENT and INGREDIENTS
Citric Acid: [ Ссылка ] (Amazon)
Lipase Powder: [ Ссылка ] (New England Cheesemaking Company)
Rennet: [ Ссылка ] (New England Cheesemaking)
Vacuum Sealer: [ Ссылка ] (Amazon)
Wevac Vacuum Sealer Bags: [ Ссылка ] (Amazon)

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com

CHAPTERS
00:00 Quick Mozzarella
00:42 The milk
01:29 Citric acid
02:07 Fast acidification vs. slow acidification
02:57 Lipase Powder
04:32 Adding citric acid and lipase
04:53 Heating the milk
05:10 Making cultured mozzarella from a failed wheel of cheese
05:36 Adding the rennet
06:10 Cutting the curd
06:25 Stirring and heating the curd
07:08 Scaling the recipe
08:25 How the curds differ from other cheese curds
09:05 Heating and salting the curds
14:50 Shaping and chilling
15:46 Packing and storing
17:12 Bonus: Pizza Night!

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

свернуть