Cara Membuat Mozzarella Segar buatan sendiri

Mengetahui bagaimana membuat mozzarella anda sendiri adalah satu perkara yang berbahaya. Kesenangan, mudah, dan yang paling utama, perkara yang lazat.

Mengetahui how to make your own mozzarella is a dangerous thing. A fun, easy, and above all, tasty dangerous thing.

Ukur out 1 cup of water. Stir in the citric acid until dissolved.

Ukur out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.

Tuangkan the milk into the pot.

Kacau in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

Keluarkan the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes. After five minutes, the milk should have set and look like soft tofu. If it still looks liquidy, re-cover the pot and let it sit for another five minutes.

Sekali lagi the milk has set, cut it into curds.

Buat several parallel vertical cuts and then several parallel horizontal cuts, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

Tempat the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. Remove the pan from the heat and continue stirring gently for another 5 minutes. The curds will eventually clump together and separate more completely from the yellow whey.

Senduk the curds into a microwave-safe bowl with the slotted spoon.

Ketuhar gelombang mikro the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times.

Ketuhar gelombang mikro the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Taburkan the salt over the cheese and squish it with your fingers to incorporate.

Menggunakan both hands, stretch and fold the curds repeatedly. (This is easier when one hand is not holding a camera!) It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella.

Buat one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

Mengetahui bagaimana membuat mozzarella anda sendiri adalah satu perkara yang berbahaya. Mengetahui bahawa pada bila-bila masa, sekiranya keinginan itu muncul sendiri, anda boleh menyerang bola mozzarella anda sendiri, meski masih hangat dari whey dari mana ia datang? Ya. Sangat, sangat berbahaya. Inilah cara untuk melakukannya.

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