Recipe of Perfect Ghee flavored Homemade Mozzarella Cheese #mycookbook

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ghee flavored homemade mozzarella cheese #mycookbook. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have ghee flavored homemade mozzarella cheese #mycookbook using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ghee flavored Homemade Mozzarella Cheese #mycookbook:

1. Take To Make Cheese
2. Take milk
3. Prepare vinegar
4. Get ghee
5. Take ghee essence
6. Get To Make Mozzarella
7. Prepare Sea salted boiling water
8. Make ready iced water

Steps to make Ghee flavored Homemade Mozzarella Cheese #mycookbook:

1. Make cheese by boiling the milk (the milk will get burned while heating it, so to prevent that you are going to have to keep whisking the milk until it starts boiling) when the milk is boiling turn off the heat and let milk chill for about 4 minutes, then add the vinegar.
2. Now that you've added the vinegar the cheese will start to get separated from the mill. Wait for about 5 minutes until the process is complete. Let the cheese cool down.
3. Take your cheese out of the pot to another bowl using a strainer then mix it with melted ghee and ghee essence. Now gain your cheese using a Filtering gauze. We are going to need the cheese coherent so press it when it is inside the filtering gauze and put it in the fridge for 30 minutes. in the main time, you can start boiling the sea salted water.
4. Now that the sea salted water is boiling you can put the filtering gauze that contains the cheese inside it, let the cheese cook for about 10 to 15 minutes. Then take the cheese out of the sea salted water to the iced water. Your homemade mozzarella cheese is ready When it is cold.
5. I've served the dish with olive oil, tomatoes, green onion, and nuts.

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