Homemade fresh mozzarella cheese, mozzarella cheese family practice
Step 1 . Put the fresh milk and yogurt into the pot together, stir them evenly, heat them to 35-42 degrees, let them stand for 1 hour, add 0,16 grams of rennet, stir them evenly with a small spoon, and do not stir them with an egg beater. After 8 minutes, the milk appears gelatinous and is cut cross with a knife.
Step 2 . After 4 hours, the acidity value drops below 5.8, and the whey is filtered out with gauze.
Step 3 . Or scoop out the curd with a colander, scald it in 70-85 ℃ hot water for 20-50 seconds, and then take it out and knead it back and forth, just like dough.
Step 4 . Knead and scald in hot water to ensure the best gel point of casein.
Step 5 . Stretch freely.
Step 6 . Mozzarella cheese complex. Do it in the spirit of crafts.
Step 7 . Mozzarella cheese ball
Step 8 . Preserved with whey and salt, this is how fresh mozzarella cheese is sold in foreign supermarkets and small stores.
Step 9 . Slice and shred, which is a good pizza topping material.
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