In this video we will see how to make mozzarella cheese recipe in tamil. Mozzarella is traditionally made using rennet. However in this video we are going to see making mozzarella using rennet as well as making mozzarella using vinegar. The most important thing in making mozzarella is the selection of milk. The best milk is the milk fresh from farmers which has not been pasteurized or homogenized. The next best choice is using non-homogenized but pasteurized milk. The worst case is using homogenized and ultra-pasteurized milk (which makes very hard curds leading to paneer).
The difference is also evident when melting these cheeses, the rennet made cheese melts at low temperatures and is very stretchy, the vinegar made cheese (+non-homogenized milk) does melt but takes a little longer and at a higher temperature however when homogenized milk is used in combination with vinegar it makes paneer.
Friends, hope you found this recipe useful. All the best for making mozzarella at home. Also please do share your feedback about the recipe in the comments below. Happy cooking!