Jun 28, 2024
Nikita ToppoMozzarella cheese is the star ingredient in pizzas, pastas and salads. Its rich and creamy texture makes these dishes more indulgent. Make it at home with this easy recipe.
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half-gallon of raw milk, 7 tbsp white distilled vinegar, 1/4 tsp kosher salt, water for soaking
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Gently heat milk in a large pot on medium-low heat, stirring occasionally, until it reaches 115°F (46°C).
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Turn off the heat and add vinegar. Stir for 30 seconds, allowing the milk to curdle. Let it sit for 15-20 minutes.
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Gather the curds with a spoon or spatula and place them in a bowl. Discard the whey.
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Gently squeeze the curds with clean hands, releasing whey. Repeat, kneading slightly more firmly each time. Add salt if desired.
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Microwave the cheese in a bowl (high) for 30 seconds, then in 20-second intervals until it reaches 160°F (71°C).
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Alternatively, heat whey to 170°F (77°C) and soak and stretch the cheese in it. Stretch and fold the cheese with a spoon or hands until smooth.
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Shape the cheese into a ball and place it in cool water for 10 minutes, then add ice to further chill.
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Pat dry and store in plastic wrap, refrigerated, for 1-2 weeks.
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