Today’s menu is Fresh Mozzarella.
I challenged myself to make it at home.
And it got me wondering “Why am I doing this…?”
Buy mozzarella, not make it.
If you like it, please click 'Like' and Subscribe. bit.ly/1DnVQs7
* Ingredients
3.6L milk(Only use low pasteurized milk), 110ml vinegar(30ml per 1L of milk), 1/4 rennet tablet
오늘의 메뉴는 프레쉬 모짜렐라입니다.
이번에는 집에서 모짜렐라 만드는것에 도전을 했는데요.
직접 만들어 보니 굳이 왜 집에서 이걸 하고 있을까... 라는 생각이 들더라고요.
여러분~ 모짜렐라는 만들지말고 사서 드세요.
Today’s menu is Fresh Mozzarella.
I challenged myself to make it at home.
And it got me wondering “Why am I doing this…?”
Buy mozzarella, not make it.
* Ingredients
저온살균우유 3.6L, 식초 110ml (1L에 약 30ml), 렌넷 1/4개
3.6L milk(Only use low pasteurized milk), 110ml vinegar(30ml per 1L of milk), 1/4 rennet tablet
* Recipe
1. Quarter the rennet tablet and mix with 10 times the amount of water.
2. In a big pot, add the milk and vinegar and simmer until it reaches at 32℃.
3. Slowly add the dissolved rennet.
mmediately start stirring in slow motion. Don’t stir too much like I did.
4. Remove from the heat and rest for over 20min so that the curd can form.
5. Strain out the whey.
6. Place the cheese in a bath of 85℃ water to heat it up for stretching.
To prevent the cheese from hardening,, keep soaking in the hot water during stretching process.
7. Shape the cheese into a ball and put it in 20% salt water to firm it up.
* Music
Chris Zabriskie의 That Kid in Fourth Grade Who Really Liked the Denver Broncos은(는)
Creative Commons Attribution 라이선스(creativecommons.org/licenses/...
따라 라이선스가 부여됩니다.
출처: chriszabriskie.com/uvp/
아티스트: chriszabriskie.com/
* Honeykki's Tasty Table
KZfaq bit.ly/1DnVQs7
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