This recipe is over 2000 years old! Mozzarella from 2 ingredients at home!

This recipe is over 2000 years old! Mozzarella from 2 ingredients at home!
Making mozzarella at home is very easy. And the process itself is fascinating, it is so interesting to stretch the cheese! For homemade Mozzarella cheese, you will need raw, unpasteurized milk that has not been heat-treated.
❗❗❗ Subtitles are available in different languages. Please select your language in the settings. The recipe is in the description below.
To support our Alina FooDee channel:
💰 Paypal: alinafoodee@gmail.com
💳 Monobank: 5375 4114 1351 3917
💡 Patreon: www.patreon.com/Alina_FooDee
🌸 Instagram: @alina_foodee
🌸 Lola's Instagram: @lola_foodee
Your 👍 and comment is the best way to thank me for the recipe video.
Subscribe to the channel and click on 🔔 to be notified of new videos.
🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸
How to make mozzarella at home:
Homemade milk - 4 l (unpasteurized)
Vinegar 9% - about 8 tablespoons (add 1 tbsp each, you may need a little more or a little less. You can replace it with lemon juice)
1. To make homemade Mozzarella cheese, we need fresh, unpasteurized homemade milk. We heat it in a large saucepan until very warm, but in no case overheat the milk. If you dip your finger into milk, you will feel that it is very warm, but you can keep your finger in milk and not burn yourself.
2. Remove the milk from the heat, stirring constantly, add 1 tbsp. vinegar. We continue to add 1 tbsp each, until the cheese and light yellow whey separate, while not forgetting to mix, as if collecting the cheese in a single lump. Vinegar can be replaced with lemon juice. It doesn't matter if you choose lemon juice or vinegar, add one tablespoon at a time, you may need a little more or a little less.
3. Squeeze out excess whey from mozzarella, constantly kneading it.
4. In the meantime, heat the separated whey to a very hot state. We spread a lump of cheese in hot whey and begin to stretch it. Mozzarella will become more uniform and very elastic. We form one ball or small balls from it.
5. We dip the mozzarella in ice water so that it stabilizes and can be served.