奶酪制作 Mozzarella cheese

Hello everyone, I am Xiao Gaojie. Many people are asking how to make pizza. Then let's start with making mozzarella cheese today. you have to choose fresh milk That kind of just squeezed out of the cow, Milk that has not been treated at all is the best But such milk is not easy to buy. You can use the fresh milk stored in the refrigerator in the supermarket. The shelf life of this milk is about 15 days. Such milk is usually pasteurized milk There is also another kind of milk packed in the carton box and stored on a shelf at room temperature. this milk has a shelf life of several months You don't want to buy such milk because it has been sterilized by high temperature. Milk protein has been denatured Not suitable for mozzarella cheese Medium and low heat, when the temperature reaches 13 degrees Celsius or 55 degrees Fahrenheit Put citric acid water Both citric acid and the rennet used later can be purchased online. I was looking for the best milk to make mozzarella cheese. So I tried all the 5 big brands in Canada. According to this method, you can make decent mozzarella cheese with all five brands And the end result is almost the same I only feel that Natrel produces the best curd There won't be so many small pieces floating Stir slowly and continue to heat to 30 degrees Celsius or 86 degrees Fahrenheit Turn off the heat Now we need to use rennet its packaging has instructions This is double strength rennet, so I used 12 drops. Be careful not to use tap water directly Because there is chlorine in the tap water, which will destroy rennet You can use cold boiled water or water has been exposed to the sunlight for a day Stir After adding rennin, the milk begins to set. So your mixing time should not be too long. Otherwise you broke the curd again set it for 45 minutes If only use acidic substances such as lemon, citric acid or vinegar Can make milk coagulate and produce other cheese But can't make it stretch long Adding rennet to make the cheese have a stretching effect But it must be in acidic conditions So citric acid and rennin are both needed for this mozzarella Cut it into small pieces Look inside, a bit like very soft tofu Medium and low heat continue to heat When it reaches 43 degrees Celsius or 110 degrees Fahrenheit, you can turn off the fire. After heating, you see that the cheese curd shrink a little. Take it out and drain the water it does not need to be very dry, and does not need to wait, you can use it directly. Here is 1/3 of the cheese curd You can heat them up all together But if you are making mozzarella for the first time, do it separately and it is easier to control the temperature. Continue to heat the whey in the pot to 74 degrees Celsius Or 165 degrees Fahrenheit when reach the temperature , turn the heat on low and maintain the temperature Then pure the hot water on the cheese curd wait 10 seconds Then pour this water back into the pot. You see that it is a bit softer and can be knead together. Cut into small pieces with a scraper, so they can be heated up evenly The same method, one more time After the second time, you see that its surface is very smooth. that means it can be stretched At this time, put a little salt into it. This recipe is not very salty. If you like a little more taste, you can add one more teaspoon of salt Finally, a little hot water Stir the salt into the cheese At this time, it is easy to stretch. if it can be stretched, and when the pizza is baked. The cheese can be melted in the oven If adding citric acid and rennet, milk are not coagulated Most likely the problem of milk itself however if it curds well, but can't be stretched long Many times, the whey temperature of the last step is too high. or heated up for too long It is still ok, if you can't stretch the cheese, since it tastes good too I am making cheese, feels like I am kneading the dough smooth surface like the dough At this time it is soft, you put it in the ice water and it is shaped. After cooled, cut open Fresh cheese is very soft because of its high water content. But the downside is that it has a relatively short storage time. finish it as soon as possible Our next episode we do pizza Thank you for watching, I am Xiao Gaojie. We will see you next time \(^o^)/~

Channel: 小高姐的 Magic Ingredients

Views: 2,294,513

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Id: ghZ2KkX5mcM

Length: 5min 57sec (357 seconds)

Published: Thu Oct 25 2018