How to Make Mozzarella Cheese at Home | Homemade Mozzarella Cheese recipe | Using Vinegar
68.5 هزار بار بازدید -
4 سال پیش
-
Mozzarella Cheese Recipe.!!!!Tips on Why
Mozzarella Cheese Recipe.
!!!!Tips on Why it Failed!!!!
Mozzarella Cheese in 10 minutes with ONLY Vinegar
This very easy and quick recipe delivers the best homemade Mozzarella that you can enjoy in different recipes.
You will be amazed by its elasticity and soft texture.
Control what you eat and make it at home.
Add to soups, barley bread, oven dishes and more.
Tips on Why it Failed? what went wrong?
The success of mozzarella cheese depends on the type of milk, the temperature of the milk, the amount of vinegar or lemon added, and the process.
1. Start with raw/ fresh/ not boiled/ unpasteurized milk.(cow, goat, buffalo)
. Using pasteurized milk will make very little amount of cheese thus, making you waste most of the milk.
2. Make sure you have the right temperature. Dip your finger in the warm milk and count to 10. It should be warm enough in the beginning to keep your finger but too hot to leave it in as you reach no 10.
3. The amount of vinegar or lemon added should be enough to break the milk.
. You can always add more to the warmed milk and stir until the milk break then cover.
4. Covering the pot and waiting is essential for the milk to finish separating
5.streshing the cheese in a very warm water over and over is important for the elasticity of the Mozzarella cheese.
5. Placing the cheese in a cold icy water for 3 minutes at least is essential to give the Mozzarella cheese its last shape or it will melt down and becomes a flat circle shape instead of a ball.
6. Storing of Mozzarella to prolong its expiration date.
Dry and wrap in butter paper then plastic wrap to freeze.
Place it in a brine of water and salt mix.
Make it into small balls and immerse it in a jar filled with olive oil
Note: every 1 liter of milk makes around 120g of Mozzarella cheese. This number increases and decreases slightly according to the fat percentage in the milk.
!!!!Tips on Why it Failed!!!!
Mozzarella Cheese in 10 minutes with ONLY Vinegar
This very easy and quick recipe delivers the best homemade Mozzarella that you can enjoy in different recipes.
You will be amazed by its elasticity and soft texture.
Control what you eat and make it at home.
Add to soups, barley bread, oven dishes and more.
Tips on Why it Failed? what went wrong?
The success of mozzarella cheese depends on the type of milk, the temperature of the milk, the amount of vinegar or lemon added, and the process.
1. Start with raw/ fresh/ not boiled/ unpasteurized milk.(cow, goat, buffalo)
. Using pasteurized milk will make very little amount of cheese thus, making you waste most of the milk.
2. Make sure you have the right temperature. Dip your finger in the warm milk and count to 10. It should be warm enough in the beginning to keep your finger but too hot to leave it in as you reach no 10.
3. The amount of vinegar or lemon added should be enough to break the milk.
. You can always add more to the warmed milk and stir until the milk break then cover.
4. Covering the pot and waiting is essential for the milk to finish separating
5.streshing the cheese in a very warm water over and over is important for the elasticity of the Mozzarella cheese.
5. Placing the cheese in a cold icy water for 3 minutes at least is essential to give the Mozzarella cheese its last shape or it will melt down and becomes a flat circle shape instead of a ball.
6. Storing of Mozzarella to prolong its expiration date.
Dry and wrap in butter paper then plastic wrap to freeze.
Place it in a brine of water and salt mix.
Make it into small balls and immerse it in a jar filled with olive oil
Note: every 1 liter of milk makes around 120g of Mozzarella cheese. This number increases and decreases slightly according to the fat percentage in the milk.
4 سال پیش
در تاریخ 1398/11/29 منتشر شده
است.
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