Store-bought mozzarella is too expensive and not always tasty. You will be surprised, but you can make the dish with just three ingredients.
You will need:
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3 liters of milk
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100 milliliters of vinegar;
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salt to taste.
Preparation:
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Add salt to the milk, heat it on the stove to 50 degrees, monitoring the temperature with a cooking thermometer.
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Then pour in the vinegar and stir until curds form, which gradually come together into one large mass.
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The finished curd is extracted, squeezed by hand, and shaped into a tight ball. It is dipped several times in the whey, stretched, and gathered again, repeating the process to improve the texture.
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After shaping, the cheese is placed on a paper towel to remove excess moisture.
The finished mozzarella can be eaten immediately.
