Homemade Mozzarella Cheese okol 70rs t okol 2 ingredients re🧀☺️ Welcome to the Ep02 of Leena’s handmade from scratch. Ingredients: 1.5 ltr full fat milk 40 ml vinegar Process: 1. Heat the milk slowly to 35 to 40 degree C and turned off the flame. 2. Now, add 40ml vinegar and stirring gently. 3. Cover the pot and let it sit undisturbed for 10 minutes until the milk forms a solid curd and separates from the whey. 4. Using a spoon, transfer the curds to a cheesecloth to drain. Gently press out excess whey. 5. Heat the whey for Stretching to 70 to 80°C ( side side olop boiling ahilei hol ). Add 1 tablespoons salt. 6. Now, placed the curd in the hot whey for 10 to 15sec and remove the curds and fold them over themselves to start stretching. 7. Repeat the hot whey bath 3 to 4 times until they become soft, shiny, and stretchy. 8. Sprinkle in salt during the stretching process to season the cheese. Shape the mozzarella into a ball. 9. Place the cheese in a bowl of ice water for 5 minutes to help it firm up and maintain its shape. 10. Refrigerate it for 2 hours before using. 11. Store it in the freezer for 2 to 3 weeks. Enjoy your mozzarella cheese with your fav dishes. Homemade Cheese in Assamese Mozzarella Cheese in Assamese Snacks in Assamese