May 24, 2016 12:27 AM
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Amul Mozarella do not contain calf rennet and for people who love such kind of elastic cheese will love it. You can use it as topping on pizza, cakes, in rotis, in tadoori naan. You will fall in love with fresh Amul Mozzarella cheese right in your own kitchen. Taste it now.Traditionally, to make natural mozzarella you need to have mozzarella curd, salt, mixing bowls, cutting board, large chef’s knife, large spoon, stock pot, containers for transporting hot water as well as scooping hot water, gloves, strainer, plastic wrap, a scale, a cooler, a thermometer, a kitchen timer, and most importantly you, ready to delve into 180°F water and make some fresh mozzarella! However, it is definitely a bit more technical than the list of items required to make it lets on.
First of all, you must make sure your water is at exactly 180°F. It is a tough lesson to learn when you have cut up your curd and salted it, and dumped water on that is over this temperature and your mozzarella curd starts to melt, release its cream into the water, and your batch is ruined. The other tough lesson to learn is that if you do not pay attention when straining your curd, and you let some slip out of the bowl, you will end up with an incredibly small batch of mozzarella at the end of all this intense labor(perhaps because you are so excited about the killer cheese board you put together for a friend’s party that you lost track of what you were doing in talking about all the delicious artisan cheeses you picked out… stay tuned as a cheese or two off there may be featured in the next blog). Finally, the third technicality to be wary of is that the fresh mozzarella must be gently handled at all times, and it must sit in a timed ice water bath. There are consequences for icing it too long, and there are consequences for removing it from the bath too quickly.
However if you are unable to make your home mozarella you must buy AMUL MOZARELLA it taste homemade.
