Homemade Mozzarella curd

Dairy and Eggs 31 Last Update: Jul 15, 2020 Created: Jul 15, 2020
Homemade Mozzarella curd Homemade Mozzarella curd
  • Serves: 1 People
  • Prepare Time: 2hrs
  • Cooking Time: 10mins
  • Calories: -
  • Difficulty: Easy
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How to make your own mozzarella cheese/curd. Now let me clarify, the curd is not cheese, but you make cheese from curd. So basically, this can sustain your love for cheese if we re cutting costs and it is exciting to make. I also learnt that whey is a by-product of making homemade curd. The leftover liquid after this recipe, DO NOT POUR OUT THE LIQUID.
We call it whey, thanks @leotunapika, and it is used instead of water when making pancakes, chapatis or any flour dishes. Here we go. After this recipe, check-in the consistency of your curd. It should be chewy and thick, just like cheese.

Ingredients

Kitchen Wares

Directions

  1. Get 2 litres of unpasteurized milk. (I used pasteurized milk anyway and it worked just well). Add in your pot and heat over medium heat as you stir continuously with a wooden or stirring spoon.
  2. Do this for at least 2 minutes. The milk should be warm enough to not burn your finger, you can test the temperature with your skin.
  3. Turn off the heat once it is warm enough, add 4 tablespoons of vinegar, keep stirring the milk. Let it form curd continuously as you stir for at least 2mins.
  4. Gather curd with your wooden or stirring spoon in one place as you get it ready to remove from the mixture.
  5. In the meantime, heat up some water until quite hot.
  6. Add some vinegar if you might need some more, remove the curd from the liquid (whey).
  7. Use your hands to squeeze out excess whey from the curd.
  8. Get your hot water in a bowl, add in the curd until fully submerged. Water should be hot enough to handle with your hands so dip 3 to 4 times as you squeeze out excess water.
  9. Once done, freeze for 2hrs then it should be ready to use from then.

Homemade Mozzarella curd



  • Serves: 1 People
  • Prepare Time: 2hrs
  • Cooking Time: 10mins
  • Calories: -
  • Difficulty: Easy

How to make your own mozzarella cheese/curd. Now let me clarify, the curd is not cheese, but you make cheese from curd. So basically, this can sustain your love for cheese if we re cutting costs and it is exciting to make. I also learnt that whey is a by-product of making homemade curd. The leftover liquid after this recipe, DO NOT POUR OUT THE LIQUID.
We call it whey, thanks @leotunapika, and it is used instead of water when making pancakes, chapatis or any flour dishes. Here we go. After this recipe, check-in the consistency of your curd. It should be chewy and thick, just like cheese.

Ingredients

Directions

  1. Get 2 litres of unpasteurized milk. (I used pasteurized milk anyway and it worked just well). Add in your pot and heat over medium heat as you stir continuously with a wooden or stirring spoon.
  2. Do this for at least 2 minutes. The milk should be warm enough to not burn your finger, you can test the temperature with your skin.
  3. Turn off the heat once it is warm enough, add 4 tablespoons of vinegar, keep stirring the milk. Let it form curd continuously as you stir for at least 2mins.
  4. Gather curd with your wooden or stirring spoon in one place as you get it ready to remove from the mixture.
  5. In the meantime, heat up some water until quite hot.
  6. Add some vinegar if you might need some more, remove the curd from the liquid (whey).
  7. Use your hands to squeeze out excess whey from the curd.
  8. Get your hot water in a bowl, add in the curd until fully submerged. Water should be hot enough to handle with your hands so dip 3 to 4 times as you squeeze out excess water.
  9. Once done, freeze for 2hrs then it should be ready to use from then.

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