วิธีทำชีส Mozzarella cheese ง่ายนิดเดียว by Take it easy
Ingredients
⁃ 5 liters of Raw Milk
⁃ 0.2 gram of Rennet
⁃ 1 1/2 of Citric Acid (1/4 tsp size)
⁃ 2 Cups of water (1/2 cup size)
⁃ 1 of Thermometer
⁃ 1 of Large Stockpot
⁃ a slotted spoon
⁃ a couple of bowls (heat-proof)
⁃ and a bowl of ice water.
Start!
⁃
⁃ Prepare the citric acid and rennet solutions. Mix citric acid with one cup of water, stir until dissolved, and set aside.
⁃ Mix rennet with one cup of water and set aside.
⁃ Pour the raw milk into the stockpot boiling it till the temperatures are going to 35C
⁃ Add the citric acid mixture. Stir well and heat over med-low heat (about 20 sec).
⁃ Add the Rennet mixture. Stir gently every few minutes until the milk and stir gently.
⁃ Remove the milk from the heat
⁃ Cover the milk Wait 30 minutes.
⁃
⁃ After 30 min, curd should form. You can test by slipping the spoon in at the edge of the pot, kind of like milk gelatin.
⁃
⁃ Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.
⁃
⁃ Place the pot back over the heat, set to low, and bring the curds up to 40C degrees. You want to stir them occasionally being very gentle. Try not to break up the curds
⁃
⁃ Now remove the pot from the heat and let it stand for about 5-10 minutes.
⁃ Put cheesecloth over a bowl and using the large slotted spoon scoop out the curds and into the cheesecloth. let them drain for about 10 minutes
⁃
⁃ Hanging curds in cheesecloth for 4-8 hours to squeeze out the whey.
⁃ Or put curds in a helper to squeeze out for 4 hours or more let gravity do the work.
⁃ And end up with cheese that is smooth and shiny..like this
⁃ And enjoy your cheese
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