Mozzarella cheese
Ingredients Approximately eight liters of water About half a kilogram of fresh mozzarella milk (cazine milk). A cup of roasted garlic. A cup of finely chopped basil. salt
Preparation Place the water in a large container, add salt to it for saltwater and then heat to a temperature of 120 to 130 degrees. Place a strainer in the water, and then break the milk from the filter into the water. Move the mixture with a wooden spoon until the milk is tight. Move the cheese to become cohesive, using a spoon or hand, taking into account not to exaggerate stirring, and in the case of hardening of cheese, it is returned to the water and pull it again. Dip the cheese in cold water, then store the cheese, either by placing it in salty water or by wrapping it in a plastic bag
Add a certain flavor to the cheese, which is added when the cheese is pulled, by rubbing the hands with the dough, or by kneading the dough with herbs
Ricotta cheese
Ingredients eight cups of whole milk. A cup and a half of heavy cream. A teaspoon of coarse salt. A quarter cup of lemon juice is filtered from the pulp. You can add cooked rhubarb herb
Preparation Put cream, milk, and salt in a bowl of four and a half liters. Heat the mixture to the medium temperature, up to 195 degrees, stirring, so that the mixture does not burn for 15 minutes. Add lemon juice to the mixture and stir it, as the acid cools the mixture. Leave the mixture for five minutes, after removing the pot from the fire. Separate the coagulants formed with the milky liquid. Use a piece of cloth to cover the retina and place it in a large, deep bowl. Pour liquid or whey and cheese curd into the filter. Filter the sludge from the liquid, keep the sludge in the filter and leave it for 20 minutes. Collect the cheese in the cloth, keeping it cool for days to get thick cheese, or serve it after four hours. The filtered liquid can be used or disposed of
