Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Make Fresh "Mozzarella" for 20% of the Cost - with Ingredients You Have in Your Pantry. That video is uploaded by Serious Keto at 2024-04-19T06:00:15-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [A3cvAwiFxXU]
| Name | Make Fresh "Mozzarella" for 20% of the Cost - with Ingredients You Have in Your Pantry |
| Video Uploader | Video From Serious Keto |
| Upload Date | This Video Uploaded At 19-04-2024 13:00:15 |
| Video Discription | I really love fresh mozzarella, but I don't love the price. Fortunately, we can make our own fresh mozzarella at home for as much as 80% off the price of store bought - with ingredients you probably already have on hand. Now, it's not TRUE mozzarella, but it works like it in a caprese salad and it might get people interested in how to make an actual mozzarella with a couple of different ingredients (though it's considerably more time and effort). *Ingredients:* - 1 gallon or 4 liters of whole milk (cannot be ultra pasteurized) - 3/4 cup + 2TB distilled white vinegar (240mL if using 4 liters of milk) - 1/2 tsp to 1 tsp salt *Process:* 1. In a large stock pot over medium heat, bring milk up to 115-120F (46-49C), stirring occasionally. 2. Stir in the vinegar for 1 minute or until the curds and whey have separated. Turn off heat, cover and let rest for 10 minutes. 3. Remove the curd from the whey by spooning them or pouring them through cheesecloth or a nut milk bag. 4. Squeeze as much whey as you can out of the curds. This will probably take 3-4 minutes of patient squeezing and massaging. 5. Transfer the cheese to a bowl and microwave for 30 seconds, then add the salt and mix. Microwave for another 30-60 seconds until cheese is starting to look gooey. 6. Using a spatula initially, mix and fold the cheese. Once it cools down enough to use your hands, kneed it into a smooth round ball. 7. Transfer the cheese to a piece of plastic wrap and twist the corners to form a ball. Ideally place into a bowl so that it maintains its round shape. 8. Refrigerate 4 or more hours, flipping the cheese over in the bowl after 2 hours. Yield will be about 1 lb 3 oz or 540g. TOTAL carbs is 1g per oz (or 30g). 👉*Link to nut milk bags:* https://amzn.to/3UwujB7 🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): https://www.amazon.com/shop/seriousketo 👨🍳 You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: https://www.youtube.com/channel/UCecoI0NlmzY8H8NlP6v3YRg/join - 🎁 Get SeriousKeto merchandise: https://teespring.com/stores/seriousketo-merch 📷 Follow SeriousKeto on Instagram: https://www.instagram.com/seriousketo/ 💬 Follow SeriousKeto on Facebook: https://www.facebook.com/seriousketocooking/ - SeriousKeto is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. A3cvAwiFxXU |
| Category | Entertainment |
| Tags | how to make mozzarella | easy cheese recipe | homemade cheese | make cheese without rennet | keto recipe | keto recipes | make cheese at home | homemade mozzarella | mozzarella without citric acid | mozzarella without rennet |
