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INGREDIENTS
- Empty plastic bottle
- 2 liters of milk
- Salt
- 50 milliliters of white vinegar
- 100 grams of butter
- 200 grams of mozzarella cheese
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To Serve:
- Bread
- Tomato
- Balsamic sauce
INSTRUCTIONS
Pour two liters of milk into a giant pot and warmth it till it is nearly boiling.
Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
Turn off the warmness and let the combination take a seat for about 5 minutes. It need to curdle at some stage in this time.
Place a cheesecloth or easy kitchen towel over the pinnacle of a plastic bottle and tightly closed it with a rubber band.
Carefully pour the curdled milk into the bottle, permitting the whey to drain out. This can take a few minutes.
Once most of the whey has drained, eliminate the cheese from the bottle. It have to be company and equipped to use.
In a separate pan, soften one hundred grams of butter and add 200 grams of mozzarella cheese. Stir till the cheese is melted and nicely combined.
Serve your selfmade cheese with bread, sliced tomatoes, and a drizzle of balsamic sauce.
Enjoy your rapid and scrumptious selfmade cheese!
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