How to make Fresh Mozzarella at Home in 20 minutes without Rennet( Massimo Nocerino)
Massimo Nocerino Pizza Massimo
Mozzarella is a kind of fresh cheese. Originally, it was Italian but now it can be found all over the world. Its made of the milk of cows or of water buffalos. A cheese produced in a similar way, but with sheep’s milk is common in Sardinia, Abruzzo and Lazio. It is sometimes called mozzapecora. Mozzarella of goats’ milk can also be found. Its development is more recent, though. The main reason it is produced is that goats’ milk is easier to digest than that of cows or buffalos.
Mozzarella is common in Italian cuisine. It is used on Pizza, but other recipes exist as well (for example, with sliced tomatoes and a little vinegar).
Mozzarella can be kept in the fridge for a few days, if its covered in brine.
1 liter of freshly milked milk
20 ml white vinegar
10 gr salt
Boil the milk at a temperature of 40 degrees, remove from the heat, add the vinegar, remove the curd, drain the excess water. put the hot water for a few minutes, put in the fridge for 2 hours.