Nuwe resepte

Maak u eie epiese burgeravontuur: kaas

Maak u eie epiese burgeravontuur: kaas


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  1. Tuis

1 Oktober 2010

Deur

Arthur Bovino

Kaasagtig, of superkaasagtig?

U wil dus nie uie hê nie. Nou is die vraag hoe warm en taai jy wil word?

KAAS!

SUPER SEXY KAAS!

Vir die Fondue -resep, klik hier.

Derde basis met kaas.

Nie gereed vir die groot duik nie, maar jy wil proe. 'N Eenvoudiger, indien minder weergawe van die regte ooreenkoms, die vol fondue-burger.

Vir die Fondue Burger -resep, klik hier.

Nie sleg nie. Wil u weer speel?

Sjef Chuck Sirloin dink dat jy jou goed ken, ''n botter met botter bedek met fondue-kaas? Minetta Tavern en Terrence Brennan het niks aan jou nie, hamburgerknoppie! "

Jy droom groot, maar jy kan selfs groter droom.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. En hoewel dit aanvanklik intimiderend kan lyk, is vars, melkerige mozzarella tuis baie eenvoudig, as u eers die regte bestanddele en gereedskap het.

Hoe om vars mozzarella -kaas tuis te maak

Daar is twee maniere om mozzarella te maak: Van die begin af, waar jy jou eie wrongel maak van vars melk of van voorafgemaakte wrongel koop u by u plaaslike boer, kies u kruidenierswinkels of aanlyn (soek na "mozzarella -wrongel").

Weet in elk geval dat hoe beter u melk of wrongel is, hoe beter sal u kaas wees. Met so 'n eenvoudige proses en so min bestanddele, is daar geen plek in 'n vars mozzarella -resep vir onder -bestanddele om weg te steek nie.

Begin met die regte melk

Om die kaas van nuuts af te maak, koop u melk by 'n betroubare boer op die boeremark, of koop die beste melk wat u in die kruidenierswinkel kan kry. As u organiese produkte verkies, wil u moontlik met organiese melk werk; dit behoort nie 'n verskil te maak in die kaasproses nie. Let wel: Vermy melk wat deur UHT (ultra hoë temperatuur) gepasteuriseer is, en proteïene word reeds so afgebreek dat dit die dik wrongel word wat u nodig het om goeie mozzarella te maak.

Rock the Rennet

Om melk in kaas te verander, moet u die melk stol. By die kaas word dit gedoen met sitroensuur en stremsel, wat u aanlyn kan vind of in hoë-end kruidenierswinkels, koöperasies en sommige biermaakwinkels. Rennet is 'n katalisator wat in die kaasproses werk en word gebruik in sommige vars en byna alle verouderde kase. Dit kan vegetariërs of nie-vegetariërs wees, dus maak seker dat u die soort kry wat u wil hê. Terwyl sitroensuur in poeiervorm kom, word groentelennet die beste in vloeibare vorm gebruik (of u kan 'n groentetreintablet vergruis en in water oplos).

Vars Mozzarella resep

Metode #1: Maak u eie koek van nuuts af

Bestanddele:

¼ stremsel tablet of ¼ teelepel vloeibare stremsel

1 koppie + ¼ koppie chloorvrye water

1 liter melk (volmelk: gepasteuriseer of ongepasteuriseer, nie ultra gepasteuriseer)

1 teelepel kosher sout + meer na smaak

Nie-reaktiewe voorraadpot (geëmailleerd en vlekvrye staal is die beste)

Super lang hanteer spatel

Rubberhandskoene (nie 'n grap nie, hierdie dinge brand)

Kaasdoek (opsioneel, maar help met druk)

Mikrogolfbak (ek verkies glas, sodat u kan kyk wat gebeur)

'N Metaalbak vol yswater

1. Los 1 ½ teelepels sitroensuur op met 1 koppie water in 'n groot, nie-reaktiewe pot.

2. Meng die stremsel in 'n aparte bak met 1/4 koppie water en sit eenkant.

3. Gebruik nie-superkoue melk (laat dit 'n rukkie staan ​​sodat dit nie yskoud is nie. Ek weet nie hoekom nie, dit werk net beter) en verhit dit in die pot met die sitroensuur totdat dit 90 ଏ bereik.

4. Verwyder die melkmengsel van die hitte, voeg die stremselmengsel by en roer dit met die langspatel vir 30 sekondes. Laat sit en moenie daaraan raak nie!

5. Na vyf minute sal jou wrongel soos 'n vaste stof lyk, met baie vloeistof aan die kant. Die vaste stowwe is die wrongel, die vloeistof is die wei, en daar is op hierdie stadium nog baie wei in u wrongel. As dit nog nie 'n sagte tofu- of vla-agtige struktuur is nie, laat dit dan 'n bietjie langer sit, bedek.

6. Sny die wrongel in vierkante met u skerp mes deur lang, ewewydige skywe ongeveer 'n duim breed in een rigting te sny en dan dwars, soos 'n dambord. Maak seker dat u mes lank genoeg is om tot onder in die pot te sny, en probeer om nie die pot en die oppervlak daarvan vas te maak nie.

7. Op hierdie stadium sny u die wrongel af, maar u wil hê dat hulle meer van die wei vrystel. Om dit te doen, sit u pot weer op die stoof en verhit dit stadig oor matige hitte tot ongeveer 105 ° C. Terwyl die wrongel warm word, wil u dit aanmoedig deur 'n bietjie te roer sodat die wei helderwit agterlaat klonte wrongel.

8. Nadat die wrongel 105 ° bereik het, verwyder dit van die hitte en gebruik 'n gaatjieslepel om die wrongel (oortollige wei af te skud) in 'n mikrogolfglasbak of 'n sif/kolander wat met kaasdoek uitgevoer is. U kan die kaasdoek lig en dit druk om 'n bietjie wei uit te haal.

9. Sodra jy die wrongel in die bak het, kan jy dit 'n minuut lank hoog mikrogolf. Op hierdie stadium moet u beslis u handskoene aanhê, want u kan die bak uit die mikrogolf haal en die wrongel bymekaar vou om los balletjies te maak en 'n bietjie oortollige wei in die proses af te druk. Let wel: U kan die wei bespaar om die proteïenfaktor in u gesonde smoothies te verhoog.

10. Gooi die liggies uitgemaakte wrongel terug in die bak (sonder die wei) en plaas dit terug in die mikrogolfoond tot dit ongeveer 30-45 sekondes bereik. Fout aan die effens koeler kant om seker te maak dat dit nie te gaar is nie ). Sodra hulle 135 ° F bereik, is hulle perfek om te rek.

Geen mikrogolfoond nie? Geen probleem. U kan die wrongel in sout (sonder kook) water kook. As u dit wil doen, beveel ek aan dat u hul handskoene verdubbel of swaarder handskoene dra. Giet die gekapte wrongel in die water en laat dit warm word voordat u die wrongel saam brei. Dit word gedoen deur hulle met u swaar handskoene om die water te beweeg, dit saggies soos taffy te trek en dit uit die water te trek in dieselfde proses as wat u in stap 10 sou volg.

11. Om vars mozzarella -balletjies te maak, strooi sout oor die kaas en verdubbel handskoene as u hande sensitief is. Gryp 'n gedeelte van die kaasmielies (dit is die benaderde eindgrootte van u bal), trek die kwark tot ongeveer die helfte van u vlerkspan, vou dit dan weer oor homself en herhaal. Terwyl u dit doen, moet die wrongel ferm word en dit word moeiliker om te rek. Don & apost oorwerk jou mozzarella! Terwyl jy rek en vou, dink aan die bal wat dit sal word, en probeer om dit in die vorm te kry.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. En hoewel dit aanvanklik intimiderend kan lyk, is vars, melkerige mozzarella tuis baie eenvoudig, as u eers die regte bestanddele en gereedskap het.

Hoe om vars mozzarella -kaas tuis te maak

Daar is twee maniere om mozzarella te maak: Van die begin af, waar jy jou eie wrongel maak van vars melk of van voorafgemaakte wrongel koop u by u plaaslike boer, kies u kruidenierswinkels of aanlyn (soek na "mozzarella -wrongel").

Weet in elk geval dat hoe beter u melk of wrongel is, hoe beter sal u kaas wees. Met so 'n eenvoudige proses en so min bestanddele, is daar geen plek in 'n vars mozzarella -resep vir onder -bestanddele om weg te steek nie.

Begin met die regte melk

Om die kaas van nuuts af te maak, koop u melk by 'n betroubare boer op die boeremark, of koop die beste melk wat u in die kruidenierswinkel kan kry. As u organiese produkte verkies, wil u moontlik met organiese melk werk; dit behoort nie 'n verskil te maak in die kaasproses nie. Let wel: Vermy melk wat deur UHT (ultra hoë temperatuur) gepasteuriseer is, en proteïene word reeds so afgebreek dat dit die dik wrongel word wat u nodig het om goeie mozzarella te maak.

Rock the Rennet

Om melk in kaas te verander, moet u die melk stol. By die kaas word dit gedoen met sitroensuur en stremsel, wat u aanlyn kan vind of in hoë-end kruidenierswinkels, koöperasies en sommige biermaakwinkels. Rennet is 'n katalisator wat in die kaasproses werk en word gebruik in sommige vars en byna alle verouderde kase. Dit kan vegetariërs of nie-vegetariërs wees, dus maak seker dat u die soort kry wat u wil hê. Terwyl sitroensuur in poeiervorm kom, word groentelennet die beste in vloeibare vorm gebruik (of u kan 'n groentetreintablet vergruis en in water oplos).

Vars Mozzarella resep

Metode #1: Maak u eie sny van nuuts af

Bestanddele:

¼ stremsel tablet of ¼ teelepel vloeibare stremsel

1 koppie + ¼ koppie chloorvrye water

1 liter melk (volmelk: gepasteuriseer of ongepasteuriseer, nie ultra gepasteuriseer)

1 teelepel kosher sout + meer na smaak

Nie-reaktiewe voorraadpot (geëmailleerd en vlekvrye staal is die beste)

Super lang hanteer spatel

Rubberhandskoene (nie 'n grap nie, hierdie dinge brand)

Kaasdoek (opsioneel, maar help met druk)

Mikrogolfbak (ek verkies glas, sodat u kan kyk wat gebeur)

'N Metaalbak vol yswater

1. Los 1 ½ teelepels sitroensuur op met 1 koppie water in 'n groot, nie-reaktiewe pot.

2. Meng die stremsel in 'n aparte bak met 1/4 koppie water en sit eenkant.

3. Gebruik nie-superkoue melk (laat dit 'n rukkie staan ​​sodat dit nie yskoud is nie. Ek weet nie hoekom nie, dit werk net beter) en verhit dit in die pot met die sitroensuur totdat dit 90 ଏ bereik.

4. Verwyder die melkmengsel van die hitte, voeg die stremselmengsel by en roer dit met die langspatel vir 30 sekondes. Laat sit en moenie daaraan raak nie!

5. Na vyf minute sal jou wrongel soos 'n vaste stof lyk, met baie vloeistof aan die kant. Die vaste stowwe is die wrongel, die vloeistof is die wei, en daar is op hierdie stadium nog baie wei in u wrongel. As dit nog nie 'n sagte tofu- of vla-agtige struktuur is nie, laat dit dan 'n bietjie langer sit, bedek.

6. Sny die wrongel in vierkante met u skerp mes deur lang, ewewydige skywe ongeveer 'n duim breed in een rigting te sny en dan dwars, soos 'n dambord. Maak seker dat u mes lank genoeg is om tot onder in die pot te sny, en probeer om nie die pot en die oppervlak daarvan vas te maak nie.

7. Op hierdie stadium sny u die wrongel af, maar u wil hê dat hulle meer van die wei vrystel. Om dit te doen, sit u pot weer op die stoof en verhit dit stadig oor matige hitte tot ongeveer 105 ° C. Terwyl die wrongel warm word, wil u dit aanmoedig deur 'n bietjie te roer sodat die wei helderwit agterlaat klonte wrongel.

8. Nadat die wrongel 105 ° bereik het, verwyder dit van die hitte en gebruik 'n gaatjieslepel om die wrongel (oortollige wei af te skud) in 'n mikrogolfglasbak of 'n sif/kolander wat met kaasdoek uitgevoer is. U kan die kaasdoek lig en dit druk om 'n bietjie wei uit te haal.

9. Sodra jy die wrongel in die bak het, kan jy dit 'n minuut lank hoog mikrogolf. Op hierdie stadium moet u beslis u handskoene aanhê, want u sal die bak uit die mikrogolfoond trek en die wrongel begin vou om los balletjies te maak en 'n bietjie oortollige wei in die proses af te druk. Let wel: U kan die wei bespaar om die proteïenfaktor in u gesonde smoothies te verhoog.

10. Gooi die liggies uitgemaakte wrongel terug in die bak (sonder die wei) en sit dit terug in die mikrogolfoond tot dit ongeveer 30-45 sekondes bereik is. Fout aan die effens koeler kant om seker te maak dat dit nie te gaar is nie ). Sodra hulle 135 ° F bereik, is hulle perfek om te rek.

Geen mikrogolfoond nie? Geen probleem. U kan die wrongel in sout (sonder kook) water kook. As u dit wil doen, beveel ek aan dat u hul handskoene verdriedubbel of swaarder handskoene dra. Giet die gekapte wrongel in die water en laat dit warm word voordat u die wrongel saam brei. Dit word gedoen deur hulle met u swaar handskoene om die water te beweeg, dit saggies soos taffy te trek en dit uit die water te trek in dieselfde proses as wat u in stap 10 sou volg.

11. Om vars mozzarella -balletjies te maak, strooi sout oor die kaas en verdubbel handskoene as u hande sensitief is. Gryp 'n gedeelte van die kaasmielies (dit is die benaderde eindgrootte van u bal), trek die kwark tot ongeveer die helfte van u vlerkspan, vou dit dan weer oor homself en herhaal. Terwyl u dit doen, moet die wrongel ferm word en dit word moeiliker om te rek. Don & apost oorwerk jou mozzarella! Terwyl jy rek en vou, dink aan die bal wat dit sal word, en probeer om dit in die vorm te kry.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. En hoewel dit aanvanklik intimiderend kan lyk, is vars, melkerige mozzarella tuis baie eenvoudig, as u eers die regte bestanddele en gereedskap het.

Hoe om vars mozzarella -kaas tuis te maak

Daar is twee maniere om mozzarella te maak: Van die begin af, waar jy jou eie wrongel maak van vars melk of van voorafgemaakte wrongel jy koop by jou plaaslike boer, kies kruidenierswinkels of aanlyn (soek na "mozzarella wrongel").

Weet in elk geval dat hoe beter u melk of wrongel is, hoe beter sal u kaas wees. Met so 'n eenvoudige proses en so min bestanddele, is daar nêrens 'n vars mozzarella -resep om subparente bestanddele weg te steek nie.

Begin met die regte melk

Om die kaas van nuuts af te maak, koop u melk by 'n betroubare boer op die boeremark, of koop die beste melk wat u in die kruidenierswinkel kan kry. As u organiese produkte verkies, wil u moontlik met organiese melk werk; dit behoort nie 'n verskil te maak in die kaasproses nie. Let wel: Vermy melk wat deur UHT (ultra hoë temperatuur) gepasteuriseer is, en proteïene word reeds so afgebreek dat dit die dik wrongel word wat u nodig het om goeie mozzarella te maak.

Rock the Rennet

Om melk in kaas te verander, moet u die melk stol. By die kaas word dit gedoen met sitroensuur en stremsel, wat u aanlyn kan vind of in hoë-end kruidenierswinkels, koöperasies en sommige biermaakwinkels. Rennet is 'n katalisator wat in die kaasproses werk en word gebruik in sommige vars en byna alle verouderde kase. Dit kan vegetariërs of nie-vegetariërs wees, dus maak seker dat u die soort kry wat u wil hê. Terwyl sitroensuur in poeiervorm kom, word groentelennet die beste in vloeibare vorm gebruik (of u kan 'n groentetreintablet vergruis en in water oplos).

Vars Mozzarella resep

Metode #1: Maak u eie sny van nuuts af

Bestanddele:

¼ stremsel tablet of ¼ teelepel vloeibare stremsel

1 koppie + ¼ koppie chloorvrye water

1 liter melk (volmelk: gepasteuriseer of ongepasteuriseer, nie ultra gepasteuriseer)

1 teelepel kosher sout + meer na smaak

Nie-reaktiewe voorraadpot (geëmailleerd en vlekvrye staal is die beste)

Super lang hanteer spatel

Rubberhandskoene (nie 'n grap nie, hierdie dinge brand)

Kaasdoek (opsioneel, maar help om te sif)

Mikrogolfbak (ek verkies glas, sodat u kan kyk wat gebeur)

'N Metaalbak vol yswater

1. Los 1 ½ teelepels sitroensuur op met 1 koppie water in 'n groot, nie-reaktiewe pot.

2. Meng die stremsel in 'n aparte bak met 1/4 koppie water en sit eenkant.

3. Gebruik nie-superkoue melk (laat dit 'n rukkie staan ​​sodat dit nie yskoud is nie. Ek weet nie hoekom nie, dit werk net beter) en verhit dit in die pot met die sitroensuur totdat dit 90 ଏ bereik.

4. Verwyder die melkmengsel van die hitte, voeg die stremselmengsel by en roer dit met die langspatel vir 30 sekondes. Laat sit en moenie daaraan raak nie!

5. Na vyf minute sal jou wrongel soos 'n vaste stof lyk, met baie vloeistof aan die kant. Die vaste stowwe is die wrongel, die vloeistof is die wei, en daar is op hierdie stadium nog baie wei in u wrongel. As dit nog nie 'n sagte tofu- of vla-agtige struktuur is nie, laat dit dan 'n bietjie langer sit, bedek.

6. Sny die wrongel in vierkante met u skerp mes deur lang, ewewydige skywe ongeveer 'n duim breed in een rigting te sny en dan dwars, soos 'n dambord. Maak seker dat u mes lank genoeg is om tot onder in die pot te sny, en probeer om nie die pot en die oppervlak daarvan vas te maak nie.

7. Op hierdie stadium sny u die wrongel af, maar u wil hê dat hulle meer van die wei vrystel. Om dit te doen, sit u pot weer op die stoof en verhit dit stadig oor matige hitte tot ongeveer 105 ° C. Terwyl die wrongel warm word, wil u dit aanmoedig deur 'n bietjie te roer sodat die wei helderwit agterlaat klonte wrongel.

8. Nadat die wrongel 105 ° bereik het, verwyder dit van die hitte en gebruik 'n gaatjieslepel om die wrongel (oortollige wei af te skud) in 'n mikrogolfglasbak of 'n sif/kolander wat met kaasdoek uitgevoer is. U kan die kaasdoek lig en dit druk om 'n bietjie wei uit te haal.

9. Sodra jy die wrongel in die bak het, kan jy dit 'n minuut lank hoog mikrogolf. Op hierdie stadium moet u beslis u handskoene aanhê, want u kan die bak uit die mikrogolf haal en die wrongel bymekaar vou om los balletjies te maak en 'n bietjie oortollige wei in die proses af te druk. Let wel: U kan die wei bespaar om die proteïenfaktor in u gesonde smoothies te verhoog.

10. Gooi die liggies uitgemaakte wrongel terug in die bak (sonder die wei) en sit dit terug in die mikrogolfoond tot dit ongeveer 30-45 sekondes bereik is. Fout aan die effens koeler kant om seker te maak dat dit nie te gaar is nie ). Sodra hulle 135 ° F bereik, is hulle perfek om te rek.

Geen mikrogolfoond nie? Geen probleem. U kan die wrongel in sout (sonder kook) water kook. As u dit wil doen, beveel ek aan dat u hul handskoene verdriedubbel of swaarder handskoene dra. Giet die gekapte wrongel in die water en laat dit warm word voordat u die wrongel saam brei. Dit word gedoen deur hulle met u swaar handskoene om die water te beweeg, dit saggies soos taffy te trek en dit uit die water te trek in dieselfde proses as wat u in stap 10 sou volg.

11. Om vars mozzarella -balletjies te maak, strooi sout oor die kaas en verdubbel handskoene as u hande sensitief is. Gryp 'n gedeelte van die kaasmielies (dit is die benaderde eindgrootte van u bal), trek die kwark tot ongeveer die helfte van u vlerkspan, vou dit dan weer oor homself en herhaal. Terwyl u dit doen, moet die wrongel ferm word en dit word moeiliker om te rek. Don & apost oorwerk u mozzarella! Terwyl jy rek en vou, dink aan die bal wat dit sal word, en probeer om dit in die vorm te kry.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. En hoewel dit aanvanklik intimiderend kan lyk, is vars, melkerige mozzarella tuis baie eenvoudig, as u eers die regte bestanddele en gereedskap het.

Hoe om vars mozzarella -kaas tuis te maak

Daar is twee maniere om mozzarella te maak: Van die begin af, waar jy jou eie wrongel maak van vars melk of van voorafgemaakte wrongel jy koop by jou plaaslike boer, kies kruidenierswinkels of aanlyn (soek na "mozzarella wrongel").

Weet in elk geval dat hoe beter u melk of wrongel is, hoe beter sal u kaas wees. Met so 'n eenvoudige proses en so min bestanddele, is daar nêrens 'n vars mozzarella -resep om subparente bestanddele weg te steek nie.

Begin met die regte melk

Om die kaas van nuuts af te maak, koop u melk by 'n betroubare boer op die boeremark, of koop die beste melk wat u in die kruidenierswinkel kan kry. As u organiese produkte verkies, wil u moontlik met organiese melk werk; dit behoort nie 'n verskil te maak in die kaasproses nie. Let wel: Vermy melk wat deur UHT (ultra hoë temperatuur) gepasteuriseer is, en proteïene word reeds so afgebreek dat dit die dik wrongel word wat u nodig het om goeie mozzarella te maak.

Rock the Rennet

Om melk in kaas te verander, moet u die melk stol. By die kaas word dit gedoen met sitroensuur en stremsel, wat u aanlyn kan vind of in hoë-end kruidenierswinkels, koöperasies en sommige biermaakwinkels. Rennet is 'n katalisator wat in die kaasproses werk en word gebruik in sommige vars en byna alle verouderde kase. Dit kan vegetariërs of nie-vegetariërs wees, dus maak seker dat u die soort kry wat u wil hê. Terwyl sitroensuur in poeiervorm kom, word groentelennet die beste in vloeibare vorm gebruik (of u kan 'n groentetreintablet vergruis en in water oplos).

Vars Mozzarella resep

Metode #1: Maak u eie sny van nuuts af

Bestanddele:

¼ stremsel tablet of ¼ teelepel vloeibare stremsel

1 koppie + ¼ koppie chloorvrye water

1 liter melk (volmelk: gepasteuriseer of ongepasteuriseer, nie ultra gepasteuriseer)

1 teelepel kosher sout + meer na smaak

Nie-reaktiewe voorraadpot (geëmailleerd en vlekvrye staal is die beste)

Super lang hanteer spatel

Rubberhandskoene (nie 'n grap nie, hierdie dinge brand)

Kaasdoek (opsioneel, maar help om te sif)

Mikrogolfbak (ek verkies glas, sodat u kan kyk wat gebeur)

'N Metaalbak vol yswater

1. Los 1 ½ teelepels sitroensuur op met 1 koppie water in 'n groot, nie-reaktiewe pot.

2. Meng die stremsel in 'n aparte bak met 1/4 koppie water en sit eenkant.

3. Gebruik nie-superkoue melk (laat dit 'n rukkie staan ​​sodat dit nie yskoud is nie. Ek weet nie hoekom nie, dit werk net beter) en verhit dit in die pot met die sitroensuur totdat dit 90 ଏ bereik.

4. Verwyder die melkmengsel van die hitte, voeg die stremselmengsel by en roer dit met die langspatel vir 30 sekondes. Laat sit en moenie daaraan raak nie!

5. Na vyf minute sal jou wrongel soos 'n vaste stof lyk, met baie vloeistof aan die kant. Die vaste stowwe is die wrongel, die vloeistof is die wei, en daar is op hierdie stadium nog baie wei in u wrongel. As dit nog nie 'n sagte tofu- of vla-agtige struktuur is nie, laat dit dan 'n bietjie langer sit, bedek.

6. Gebruik die skerp mes om die wrongel in vierkante te sny deur lang, ewewydige skywe van ongeveer 'n sentimeter breed in een rigting te sny en dan dwars, soos 'n dambord. Maak seker dat u mes lank genoeg is om tot onder in die pot te sny, en probeer om nie die pot en die oppervlak daarvan vas te maak nie.

7. Op hierdie stadium sny u die wrongel af, maar u wil hê dat hulle meer van die wei vrystel. Om dit te doen, sit u pot weer op die stoof en verhit dit stadig oor matige hitte tot ongeveer 105 ° C. Terwyl die wrongel warm word, wil u dit aanmoedig deur 'n bietjie te roer sodat die wei helderwit agterlaat klonte wrongel.

8. Nadat die wrongel 105 ° bereik het, verwyder dit van die hitte en gebruik 'n gaatjieslepel om die wrongel (oortollige wei af te skud) in 'n mikrogolfglasbak of 'n sif/kolander wat met kaasdoek uitgevoer is. U kan die kaasdoek lig en dit druk om 'n bietjie wei uit te haal.

9. Sodra jy die wrongel in die bak het, kan jy dit 'n minuut lank hoog mikrogolf. Op hierdie stadium moet u beslis u handskoene aanhê, want u sal die bak uit die mikrogolfoond trek en die wrongel begin vou om los balletjies te maak en 'n bietjie oortollige wei in die proses af te druk. Let wel: U kan die wei bespaar om die proteïenfaktor in u gesonde smoothies te verhoog.

10. Gooi die liggies uitgemaakte wrongel terug in die bak (sonder die wei) en plaas dit terug in die mikrogolfoond tot dit ongeveer 30-45 sekondes bereik. Fout aan die effens koeler kant om seker te maak dat dit nie te gaar is nie ). Sodra hulle 135 ° F bereik, is hulle perfek om te rek.

Geen mikrogolfoond nie? Geen probleem. U kan die wrongel in sout (sonder kook) water kook. As u dit wil doen, beveel ek aan dat u hul handskoene verdubbel of swaarder handskoene dra. Giet die gekapte wrongel in die water en laat dit warm word voordat u die wrongel saam brei. Dit word gedoen deur hulle met u swaar handskoene om die water te beweeg, dit saggies soos 'n taffel te trek en dit uit die water te trek in dieselfde proses as wat u in stap 10 sou volg.

11. Om vars mozzarella -balletjies te maak, strooi sout oor die kaas en verdubbel handskoene as u hande sensitief is. Gryp 'n gedeelte van die kaasmielies (dit is die benaderde eindgrootte van u bal), trek die kwark tot ongeveer die helfte van u vlerkspan, vou dit dan weer oor homself en herhaal. Terwyl u dit doen, moet die wrongel ferm word en dit word moeiliker om te rek. Don & apost oorwerk jou mozzarella! Terwyl jy rek en vou, oorweeg die bal wat dit sal word, en probeer om dit in die vorm te kry.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. En hoewel dit aanvanklik intimiderend kan lyk, is vars, melkerige mozzarella tuis baie eenvoudig, as u eers die regte bestanddele en gereedskap het.

Hoe om vars mozzarella -kaas tuis te maak

Daar is twee maniere om mozzarella te maak: Van die begin af, waar jy jou eie wrongel maak van vars melk of van voorafgemaakte wrongel jy koop by jou plaaslike boer, kies kruidenierswinkels of aanlyn (soek na "mozzarella wrongel").

Weet in elk geval dat hoe beter u melk of wrongel is, hoe beter sal u kaas wees. Met so 'n eenvoudige proses en so min bestanddele, is daar geen plek in 'n vars mozzarella -resep vir onder -bestanddele om weg te steek nie.

Begin met die regte melk

Om die kaas van nuuts af te maak, koop u melk by 'n betroubare boer op die boeremark, of koop die beste melk wat u in die kruidenierswinkel kan kry. As u organiese produkte verkies, wil u moontlik met organiese melk werk; dit behoort nie 'n verskil te maak in die kaasproses nie. Let wel: Vermy melk wat deur UHT (ultra hoë temperatuur) gepasteuriseer is, en proteïene word reeds so afgebreek dat dit die dik wrongel word wat u nodig het om goeie mozzarella te maak.

Rock the Rennet

Om melk in kaas te verander, moet u die melk stol. By die kaas word dit gedoen met sitroensuur en stremsel, wat u aanlyn kan vind of in hoë-end kruidenierswinkels, koöperasies en sommige biermaakwinkels. Rennet is 'n katalisator wat in die kaasproses werk en word gebruik in sommige vars en byna alle verouderde kase. Dit kan vegetariërs of nie-vegetariërs wees, dus maak seker dat u die soort kry wat u wil hê. Terwyl sitroensuur in poeiervorm kom, word groentelennet die beste in vloeibare vorm gebruik (of u kan 'n groentetreintablet vergruis en in water oplos).

Vars Mozzarella resep

Metode #1: Maak u eie sny van nuuts af

Bestanddele:

¼ stremsel tablet of ¼ teelepel vloeibare stremsel

1 koppie + ¼ koppie chloorvrye water

1 liter melk (volmelk: gepasteuriseer of ongepasteuriseer, nie ultra gepasteuriseer)

1 teelepel kosher sout + meer na smaak

Nie-reaktiewe voorraadpot (geëmailleerd en vlekvrye staal is die beste)

Super lang hanteer spatel

Rubberhandskoene (nie 'n grap nie, hierdie dinge brand)

Kaasdoek (opsioneel, maar help om te sif)

Mikrogolfbak (ek verkies glas, sodat u kan kyk wat gebeur)

'N Metaalbak vol yswater

1. Los 1 ½ teelepels sitroensuur op met 1 koppie water in 'n groot, nie-reaktiewe pot.

2. Meng die stremsel in 'n aparte bak met 1/4 koppie water en sit eenkant.

3. Gebruik nie-superkoue melk (laat dit 'n rukkie staan ​​sodat dit nie yskoud is nie. Ek weet nie hoekom nie, dit werk net beter) en verhit dit in die pot met die sitroensuur totdat dit 90 ଏ bereik.

4. Verwyder die melkmengsel van die hitte, voeg die stremselmengsel by en roer dit met die langspatel vir 30 sekondes. Laat sit en moenie daaraan raak nie!

5. Na vyf minute sal jou wrongel soos 'n vaste stof lyk, met baie vloeistof aan die kant. Die vaste stowwe is die wrongel, die vloeistof is die wei, en daar is op hierdie stadium nog baie wei in u wrongel. As dit nog nie 'n sagte tofu- of vla-agtige struktuur is nie, laat dit dan 'n bietjie langer sit, bedek.

6. Sny die wrongel in vierkante met u skerp mes deur lang, ewewydige skywe ongeveer 'n duim breed in een rigting te sny en dan dwars, soos 'n dambord. Maak seker dat u mes lank genoeg is om tot onder in die pot te sny, en probeer om nie die pot en die oppervlak daarvan vas te maak nie.

7. Op hierdie stadium sny u die wrongel af, maar u wil hê dat hulle meer van die wei vrystel. Om dit te doen, sit u pot weer op die stoof en verhit dit stadig oor matige hitte tot ongeveer 105 ° C. Terwyl die wrongel warm word, wil u dit aanmoedig deur 'n bietjie te roer sodat die wei helderwit agterlaat klonte wrongel.

8. Nadat die wrongel 105 ° bereik het, verwyder dit van die hitte en gebruik 'n gaatjieslepel om die wrongel (oortollige wei af te skud) in 'n mikrogolfglasbak of 'n sif/kolander wat met kaasdoek uitgevoer is. U kan die kaasdoek lig en dit druk om 'n bietjie wei uit te haal.

9. Sodra jy die wrongel in die bak het, kan jy dit 'n minuut lank hoog mikrogolf. Op hierdie stadium moet u beslis u handskoene aanhê, want u kan die bak uit die mikrogolf haal en die wrongel bymekaar vou om los balletjies te maak en 'n bietjie oortollige wei in die proses af te druk. Let wel: U kan die wei bespaar om die proteïenfaktor in u gesonde smoothies te verhoog.

10. Gooi die liggies uitgemaakte wrongel terug in die bak (sonder die wei) en sit dit terug in die mikrogolfoond tot dit ongeveer 30-45 sekondes bereik is. Fout aan die effens koeler kant om seker te maak dat dit nie te gaar is nie ). Sodra hulle 135 ° F bereik, sal hulle perfek wees om te rek.

Geen mikrogolfoond nie? Geen probleem. U kan die wrongel in sout (sonder kook) water kook. As u dit wil doen, beveel ek aan dat u hul handskoene verdriedubbel of swaarder handskoene dra. Giet die gekapte wrongel in die water en laat dit warm word voordat u die wrongel saam brei. Dit word gedoen deur hulle met u swaar handskoene om die water te beweeg, dit saggies soos taffy te trek en dit uit die water te trek in dieselfde proses as wat u in stap 10 sou volg.

11. Om vars mozzarella -balletjies te maak, strooi sout oor die kaas en verdubbel handskoene as u hande sensitief is. Gryp 'n gedeelte van die kaasmielies (dit is die benaderde eindgrootte van u bal), trek die kwark tot ongeveer die helfte van u vlerkspan, vou dit dan weer oor homself en herhaal. Terwyl u dit doen, moet die wrongel ferm word en dit word moeiliker om te rek. Don & apost oorwerk u mozzarella! Terwyl jy rek en vou, oorweeg die bal wat dit sal word, en probeer om dit in die vorm te kry.


Hoe om vars mozzarella -kaas te maak

Daar is niks soos om in 'n vars bol tuisgemaakte mozzarella te sny nie, omdat u weet dat die oneindige, heerlike moontlikhede binne u vingers is. And while it might seem intimidating at first, making fresh, milky mozzarella at home is super simple, once you have the right ingredients and tools.

How to Make Fresh Mozzarella Cheese at Home

There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk or from premade curd you purchase from your local farmer, select grocery stores, or online (search for "fresh mozzarella curds").

Either way, know that the better quality your milk or curd, the better your cheese will be. With such a simple process and so few ingredients, there&aposs nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

Start with the Right Milk

To make the cheese from scratch, source your milk from a reputable farmer at the farmers market, or buy the best quality milk you can find in the grocery store. If you prefer organic products, you might want to work with organic milk it shouldn&apost make a difference in the cheesemaking process. Let wel: Avoid milk that has been UHT (ultra high temperature) pasteurized it&aposs proteins are already broken down so much that it won&apost become the thick curds you&aposll need to make good mozzarella.

Rock the Rennet

To turn milk into cheese, you&aposll need to coagulate the milk. In cheesemaking, that&aposs done with citric acid and rennet, which you can find online or at high-end grocery stores, co-ops, and some beer-making stores. Rennet is a catalyst that works in the cheesemaking process and is used in some fresh and almost all aged cheeses. It can be either vegetarian or non-vegetarian, so make sure you get the kind you want. While citric acid comes in powdered form, vegetable rennet is best used in liquid form (or you can just crush a veg rennet tablet and dissolve it in water).

Fresh Mozzarella Recipe

Method #1: Making Your Own Curd from Scratch

Bestanddele:

¼ rennet tablet or ¼ tsp liquid rennet

1 cup + ¼ cup chlorine-free water

1 gallon of milk (whole milk: pasteurized or unpasteurized, nie ultra gepasteuriseer)

1 teaspoon kosher salt + more to taste

Non-reactive stock pot (enameled & stainless steel are best)

Super long-handled spatula

Rubber gloves (not joking, this stuff BURNS)

Cheesecloth (optional, but helps with straining)

Microwaveable bowl (I prefer glass, so you can watch what&aposs happening)

A metal bowl full of ice water

1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot.

2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside.

3. Use non-super cold milk (let it sit out for a little so it isn&apost refrigerator-cold. I don&apost know why, it just works better) and heat it in the pot with the citric acid until it reaches 90ଏ.

4. Remove milk mixture from the heat, add your rennet mixture, and stir it with the long-handled spatula for 30 seconds. Let sit and don&apost touch it!

5. After five minutes, your curd will look like a solid, with lots of liquid on the side. The solids are the curd, the liquid is the whey, and there&aposs still lots of whey in your curd at this point. If it hasn&apost yet formed into a soft tofu- or custard-like structure, let it sit a bit longer, covered.

6. Using your sharp knife, cut the curd into squares by cutting long, parallel slices about an inch wide in one direction and then across, like a checkerboard. Be sure your knife is long enough to cut all the way to the bottom of the pot, and try not to nick the pot&aposs surface.

7. At this point you&aposve cut the curds, but you want them to release more of the whey. To do this, put your pot back on the stove and heat it slowly over medium heat to about 105° F. As the curds warm, they&aposll clump together you want to encourage this by stirring a bit so that the whey leaves behind bright white clumps of curd.

8. After the curds reach 105°, remove them from the heat and use a slotted spoon to transfer the curds (shaking off excess whey) into a microwaveable glass bowl or a strainer/colander lined with cheesecloth. You can lift the cheesecloth and squeeze it to coax out a little of the whey.

9. Once you have your curds in the bowl, you&aposre going to microwave them on high for a minute. At this point, you should definitely have your gloves on, because you&aposre going to pull out the bowl from the microwave and start folding the curds together to make loose balls, squeezing off some of the excess whey in the process. Let wel: You can save the whey to bump up the protein factor in your healthy smoothies.

10. Pop the lightly worked curds back in the bowl (without the whey) and put them back in the microwave until they reach 135° F (around 30-45 seconds. Err on the slightly cooler side to make sure you&aposre not overcooking them). Once they reach 135° F, they&aposll be perfect for stretching.

No microwave? No worries. You can "cook" the curd in salted simmering (not boiling) water. If you&aposre going to do this, I recommend you triple up their gloves or wear heavier duty gloves. Put the chopped curd into the water and let it warm up before "knitting" the curd together. This is done by moving them around the water with your heavily-gloved hands, gently pulling it like taffy, and pulling it up from the water in the same process that you would follow in step 10.

11. To make fresh mozzarella balls, sprinkle salt onto the cheese and feel free to double up on gloves if your hands are sensitive. Grabbing a section of the cheese curds (this will be the approximate end size of your ball), pull the curds out to about half your wingspan, then fold it back over on itself and repeat. As you do this, the curds should start to firm up and become harder to stretch. Don&apost overwork your mozzarella! As you stretch and fold, consider the ball it will become, and try to make it into that shape.


How to Make Fresh Mozzarella Cheese

There&aposs nothing quite like slicing into a fresh ball of homemade mozzarella, knowing its infinite, delicious possibilities are at your fingertips. And while it might seem intimidating at first, making fresh, milky mozzarella at home is super simple, once you have the right ingredients and tools.

How to Make Fresh Mozzarella Cheese at Home

There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk or from premade curd you purchase from your local farmer, select grocery stores, or online (search for "fresh mozzarella curds").

Either way, know that the better quality your milk or curd, the better your cheese will be. With such a simple process and so few ingredients, there&aposs nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

Start with the Right Milk

To make the cheese from scratch, source your milk from a reputable farmer at the farmers market, or buy the best quality milk you can find in the grocery store. If you prefer organic products, you might want to work with organic milk it shouldn&apost make a difference in the cheesemaking process. Let wel: Avoid milk that has been UHT (ultra high temperature) pasteurized it&aposs proteins are already broken down so much that it won&apost become the thick curds you&aposll need to make good mozzarella.

Rock the Rennet

To turn milk into cheese, you&aposll need to coagulate the milk. In cheesemaking, that&aposs done with citric acid and rennet, which you can find online or at high-end grocery stores, co-ops, and some beer-making stores. Rennet is a catalyst that works in the cheesemaking process and is used in some fresh and almost all aged cheeses. It can be either vegetarian or non-vegetarian, so make sure you get the kind you want. While citric acid comes in powdered form, vegetable rennet is best used in liquid form (or you can just crush a veg rennet tablet and dissolve it in water).

Fresh Mozzarella Recipe

Method #1: Making Your Own Curd from Scratch

Bestanddele:

¼ rennet tablet or ¼ tsp liquid rennet

1 cup + ¼ cup chlorine-free water

1 gallon of milk (whole milk: pasteurized or unpasteurized, nie ultra gepasteuriseer)

1 teaspoon kosher salt + more to taste

Non-reactive stock pot (enameled & stainless steel are best)

Super long-handled spatula

Rubber gloves (not joking, this stuff BURNS)

Cheesecloth (optional, but helps with straining)

Microwaveable bowl (I prefer glass, so you can watch what&aposs happening)

A metal bowl full of ice water

1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot.

2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside.

3. Use non-super cold milk (let it sit out for a little so it isn&apost refrigerator-cold. I don&apost know why, it just works better) and heat it in the pot with the citric acid until it reaches 90ଏ.

4. Remove milk mixture from the heat, add your rennet mixture, and stir it with the long-handled spatula for 30 seconds. Let sit and don&apost touch it!

5. After five minutes, your curd will look like a solid, with lots of liquid on the side. The solids are the curd, the liquid is the whey, and there&aposs still lots of whey in your curd at this point. If it hasn&apost yet formed into a soft tofu- or custard-like structure, let it sit a bit longer, covered.

6. Using your sharp knife, cut the curd into squares by cutting long, parallel slices about an inch wide in one direction and then across, like a checkerboard. Be sure your knife is long enough to cut all the way to the bottom of the pot, and try not to nick the pot&aposs surface.

7. At this point you&aposve cut the curds, but you want them to release more of the whey. To do this, put your pot back on the stove and heat it slowly over medium heat to about 105° F. As the curds warm, they&aposll clump together you want to encourage this by stirring a bit so that the whey leaves behind bright white clumps of curd.

8. After the curds reach 105°, remove them from the heat and use a slotted spoon to transfer the curds (shaking off excess whey) into a microwaveable glass bowl or a strainer/colander lined with cheesecloth. You can lift the cheesecloth and squeeze it to coax out a little of the whey.

9. Once you have your curds in the bowl, you&aposre going to microwave them on high for a minute. At this point, you should definitely have your gloves on, because you&aposre going to pull out the bowl from the microwave and start folding the curds together to make loose balls, squeezing off some of the excess whey in the process. Let wel: You can save the whey to bump up the protein factor in your healthy smoothies.

10. Pop the lightly worked curds back in the bowl (without the whey) and put them back in the microwave until they reach 135° F (around 30-45 seconds. Err on the slightly cooler side to make sure you&aposre not overcooking them). Once they reach 135° F, they&aposll be perfect for stretching.

No microwave? No worries. You can "cook" the curd in salted simmering (not boiling) water. If you&aposre going to do this, I recommend you triple up their gloves or wear heavier duty gloves. Put the chopped curd into the water and let it warm up before "knitting" the curd together. This is done by moving them around the water with your heavily-gloved hands, gently pulling it like taffy, and pulling it up from the water in the same process that you would follow in step 10.

11. To make fresh mozzarella balls, sprinkle salt onto the cheese and feel free to double up on gloves if your hands are sensitive. Grabbing a section of the cheese curds (this will be the approximate end size of your ball), pull the curds out to about half your wingspan, then fold it back over on itself and repeat. As you do this, the curds should start to firm up and become harder to stretch. Don&apost overwork your mozzarella! As you stretch and fold, consider the ball it will become, and try to make it into that shape.


How to Make Fresh Mozzarella Cheese

There&aposs nothing quite like slicing into a fresh ball of homemade mozzarella, knowing its infinite, delicious possibilities are at your fingertips. And while it might seem intimidating at first, making fresh, milky mozzarella at home is super simple, once you have the right ingredients and tools.

How to Make Fresh Mozzarella Cheese at Home

There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk or from premade curd you purchase from your local farmer, select grocery stores, or online (search for "fresh mozzarella curds").

Either way, know that the better quality your milk or curd, the better your cheese will be. With such a simple process and so few ingredients, there&aposs nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

Start with the Right Milk

To make the cheese from scratch, source your milk from a reputable farmer at the farmers market, or buy the best quality milk you can find in the grocery store. If you prefer organic products, you might want to work with organic milk it shouldn&apost make a difference in the cheesemaking process. Let wel: Avoid milk that has been UHT (ultra high temperature) pasteurized it&aposs proteins are already broken down so much that it won&apost become the thick curds you&aposll need to make good mozzarella.

Rock the Rennet

To turn milk into cheese, you&aposll need to coagulate the milk. In cheesemaking, that&aposs done with citric acid and rennet, which you can find online or at high-end grocery stores, co-ops, and some beer-making stores. Rennet is a catalyst that works in the cheesemaking process and is used in some fresh and almost all aged cheeses. It can be either vegetarian or non-vegetarian, so make sure you get the kind you want. While citric acid comes in powdered form, vegetable rennet is best used in liquid form (or you can just crush a veg rennet tablet and dissolve it in water).

Fresh Mozzarella Recipe

Method #1: Making Your Own Curd from Scratch

Bestanddele:

¼ rennet tablet or ¼ tsp liquid rennet

1 cup + ¼ cup chlorine-free water

1 gallon of milk (whole milk: pasteurized or unpasteurized, nie ultra gepasteuriseer)

1 teaspoon kosher salt + more to taste

Non-reactive stock pot (enameled & stainless steel are best)

Super long-handled spatula

Rubber gloves (not joking, this stuff BURNS)

Cheesecloth (optional, but helps with straining)

Microwaveable bowl (I prefer glass, so you can watch what&aposs happening)

A metal bowl full of ice water

1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot.

2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside.

3. Use non-super cold milk (let it sit out for a little so it isn&apost refrigerator-cold. I don&apost know why, it just works better) and heat it in the pot with the citric acid until it reaches 90ଏ.

4. Remove milk mixture from the heat, add your rennet mixture, and stir it with the long-handled spatula for 30 seconds. Let sit and don&apost touch it!

5. After five minutes, your curd will look like a solid, with lots of liquid on the side. The solids are the curd, the liquid is the whey, and there&aposs still lots of whey in your curd at this point. If it hasn&apost yet formed into a soft tofu- or custard-like structure, let it sit a bit longer, covered.

6. Using your sharp knife, cut the curd into squares by cutting long, parallel slices about an inch wide in one direction and then across, like a checkerboard. Be sure your knife is long enough to cut all the way to the bottom of the pot, and try not to nick the pot&aposs surface.

7. At this point you&aposve cut the curds, but you want them to release more of the whey. To do this, put your pot back on the stove and heat it slowly over medium heat to about 105° F. As the curds warm, they&aposll clump together you want to encourage this by stirring a bit so that the whey leaves behind bright white clumps of curd.

8. After the curds reach 105°, remove them from the heat and use a slotted spoon to transfer the curds (shaking off excess whey) into a microwaveable glass bowl or a strainer/colander lined with cheesecloth. You can lift the cheesecloth and squeeze it to coax out a little of the whey.

9. Once you have your curds in the bowl, you&aposre going to microwave them on high for a minute. At this point, you should definitely have your gloves on, because you&aposre going to pull out the bowl from the microwave and start folding the curds together to make loose balls, squeezing off some of the excess whey in the process. Let wel: You can save the whey to bump up the protein factor in your healthy smoothies.

10. Pop the lightly worked curds back in the bowl (without the whey) and put them back in the microwave until they reach 135° F (around 30-45 seconds. Err on the slightly cooler side to make sure you&aposre not overcooking them). Once they reach 135° F, they&aposll be perfect for stretching.

No microwave? No worries. You can "cook" the curd in salted simmering (not boiling) water. If you&aposre going to do this, I recommend you triple up their gloves or wear heavier duty gloves. Put the chopped curd into the water and let it warm up before "knitting" the curd together. This is done by moving them around the water with your heavily-gloved hands, gently pulling it like taffy, and pulling it up from the water in the same process that you would follow in step 10.

11. To make fresh mozzarella balls, sprinkle salt onto the cheese and feel free to double up on gloves if your hands are sensitive. Grabbing a section of the cheese curds (this will be the approximate end size of your ball), pull the curds out to about half your wingspan, then fold it back over on itself and repeat. As you do this, the curds should start to firm up and become harder to stretch. Don&apost overwork your mozzarella! As you stretch and fold, consider the ball it will become, and try to make it into that shape.


How to Make Fresh Mozzarella Cheese

There&aposs nothing quite like slicing into a fresh ball of homemade mozzarella, knowing its infinite, delicious possibilities are at your fingertips. And while it might seem intimidating at first, making fresh, milky mozzarella at home is super simple, once you have the right ingredients and tools.

How to Make Fresh Mozzarella Cheese at Home

There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk or from premade curd you purchase from your local farmer, select grocery stores, or online (search for "fresh mozzarella curds").

Either way, know that the better quality your milk or curd, the better your cheese will be. With such a simple process and so few ingredients, there&aposs nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

Start with the Right Milk

To make the cheese from scratch, source your milk from a reputable farmer at the farmers market, or buy the best quality milk you can find in the grocery store. If you prefer organic products, you might want to work with organic milk it shouldn&apost make a difference in the cheesemaking process. Let wel: Avoid milk that has been UHT (ultra high temperature) pasteurized it&aposs proteins are already broken down so much that it won&apost become the thick curds you&aposll need to make good mozzarella.

Rock the Rennet

To turn milk into cheese, you&aposll need to coagulate the milk. In cheesemaking, that&aposs done with citric acid and rennet, which you can find online or at high-end grocery stores, co-ops, and some beer-making stores. Rennet is a catalyst that works in the cheesemaking process and is used in some fresh and almost all aged cheeses. It can be either vegetarian or non-vegetarian, so make sure you get the kind you want. While citric acid comes in powdered form, vegetable rennet is best used in liquid form (or you can just crush a veg rennet tablet and dissolve it in water).

Fresh Mozzarella Recipe

Method #1: Making Your Own Curd from Scratch

Bestanddele:

¼ rennet tablet or ¼ tsp liquid rennet

1 cup + ¼ cup chlorine-free water

1 gallon of milk (whole milk: pasteurized or unpasteurized, nie ultra gepasteuriseer)

1 teaspoon kosher salt + more to taste

Non-reactive stock pot (enameled & stainless steel are best)

Super long-handled spatula

Rubber gloves (not joking, this stuff BURNS)

Cheesecloth (optional, but helps with straining)

Microwaveable bowl (I prefer glass, so you can watch what&aposs happening)

A metal bowl full of ice water

1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot.

2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside.

3. Use non-super cold milk (let it sit out for a little so it isn&apost refrigerator-cold. I don&apost know why, it just works better) and heat it in the pot with the citric acid until it reaches 90ଏ.

4. Remove milk mixture from the heat, add your rennet mixture, and stir it with the long-handled spatula for 30 seconds. Let sit and don&apost touch it!

5. After five minutes, your curd will look like a solid, with lots of liquid on the side. The solids are the curd, the liquid is the whey, and there&aposs still lots of whey in your curd at this point. If it hasn&apost yet formed into a soft tofu- or custard-like structure, let it sit a bit longer, covered.

6. Using your sharp knife, cut the curd into squares by cutting long, parallel slices about an inch wide in one direction and then across, like a checkerboard. Be sure your knife is long enough to cut all the way to the bottom of the pot, and try not to nick the pot&aposs surface.

7. At this point you&aposve cut the curds, but you want them to release more of the whey. To do this, put your pot back on the stove and heat it slowly over medium heat to about 105° F. As the curds warm, they&aposll clump together you want to encourage this by stirring a bit so that the whey leaves behind bright white clumps of curd.

8. After the curds reach 105°, remove them from the heat and use a slotted spoon to transfer the curds (shaking off excess whey) into a microwaveable glass bowl or a strainer/colander lined with cheesecloth. You can lift the cheesecloth and squeeze it to coax out a little of the whey.

9. Once you have your curds in the bowl, you&aposre going to microwave them on high for a minute. At this point, you should definitely have your gloves on, because you&aposre going to pull out the bowl from the microwave and start folding the curds together to make loose balls, squeezing off some of the excess whey in the process. Let wel: You can save the whey to bump up the protein factor in your healthy smoothies.

10. Pop the lightly worked curds back in the bowl (without the whey) and put them back in the microwave until they reach 135° F (around 30-45 seconds. Err on the slightly cooler side to make sure you&aposre not overcooking them). Once they reach 135° F, they&aposll be perfect for stretching.

No microwave? No worries. You can "cook" the curd in salted simmering (not boiling) water. If you&aposre going to do this, I recommend you triple up their gloves or wear heavier duty gloves. Put the chopped curd into the water and let it warm up before "knitting" the curd together. This is done by moving them around the water with your heavily-gloved hands, gently pulling it like taffy, and pulling it up from the water in the same process that you would follow in step 10.

11. To make fresh mozzarella balls, sprinkle salt onto the cheese and feel free to double up on gloves if your hands are sensitive. Grabbing a section of the cheese curds (this will be the approximate end size of your ball), pull the curds out to about half your wingspan, then fold it back over on itself and repeat. As you do this, the curds should start to firm up and become harder to stretch. Don&apost overwork your mozzarella! As you stretch and fold, consider the ball it will become, and try to make it into that shape.


How to Make Fresh Mozzarella Cheese

There&aposs nothing quite like slicing into a fresh ball of homemade mozzarella, knowing its infinite, delicious possibilities are at your fingertips. And while it might seem intimidating at first, making fresh, milky mozzarella at home is super simple, once you have the right ingredients and tools.

How to Make Fresh Mozzarella Cheese at Home

There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk or from premade curd you purchase from your local farmer, select grocery stores, or online (search for "fresh mozzarella curds").

Either way, know that the better quality your milk or curd, the better your cheese will be. With such a simple process and so few ingredients, there&aposs nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

Start with the Right Milk

To make the cheese from scratch, source your milk from a reputable farmer at the farmers market, or buy the best quality milk you can find in the grocery store. If you prefer organic products, you might want to work with organic milk it shouldn&apost make a difference in the cheesemaking process. Let wel: Avoid milk that has been UHT (ultra high temperature) pasteurized it&aposs proteins are already broken down so much that it won&apost become the thick curds you&aposll need to make good mozzarella.

Rock the Rennet

To turn milk into cheese, you&aposll need to coagulate the milk. In cheesemaking, that&aposs done with citric acid and rennet, which you can find online or at high-end grocery stores, co-ops, and some beer-making stores. Rennet is a catalyst that works in the cheesemaking process and is used in some fresh and almost all aged cheeses. It can be either vegetarian or non-vegetarian, so make sure you get the kind you want. While citric acid comes in powdered form, vegetable rennet is best used in liquid form (or you can just crush a veg rennet tablet and dissolve it in water).

Fresh Mozzarella Recipe

Method #1: Making Your Own Curd from Scratch

Bestanddele:

¼ rennet tablet or ¼ tsp liquid rennet

1 cup + ¼ cup chlorine-free water

1 gallon of milk (whole milk: pasteurized or unpasteurized, nie ultra gepasteuriseer)

1 teaspoon kosher salt + more to taste

Non-reactive stock pot (enameled & stainless steel are best)

Super long-handled spatula

Rubber gloves (not joking, this stuff BURNS)

Cheesecloth (optional, but helps with straining)

Microwaveable bowl (I prefer glass, so you can watch what&aposs happening)

A metal bowl full of ice water

1. Dissolve 1 ½ teaspoons citric acid with 1 cup water in a large, non-reactive pot.

2. In a separate bowl, combine the rennet with 1/4 cup water, and set aside.

3. Use non-super cold milk (let it sit out for a little so it isn&apost refrigerator-cold. I don&apost know why, it just works better) and heat it in the pot with the citric acid until it reaches 90ଏ.

4. Remove milk mixture from the heat, add your rennet mixture, and stir it with the long-handled spatula for 30 seconds. Let sit and don&apost touch it!

5. After five minutes, your curd will look like a solid, with lots of liquid on the side. The solids are the curd, the liquid is the whey, and there&aposs still lots of whey in your curd at this point. If it hasn&apost yet formed into a soft tofu- or custard-like structure, let it sit a bit longer, covered.

6. Using your sharp knife, cut the curd into squares by cutting long, parallel slices about an inch wide in one direction and then across, like a checkerboard. Be sure your knife is long enough to cut all the way to the bottom of the pot, and try not to nick the pot&aposs surface.

7. At this point you&aposve cut the curds, but you want them to release more of the whey. To do this, put your pot back on the stove and heat it slowly over medium heat to about 105° F. As the curds warm, they&aposll clump together you want to encourage this by stirring a bit so that the whey leaves behind bright white clumps of curd.

8. After the curds reach 105°, remove them from the heat and use a slotted spoon to transfer the curds (shaking off excess whey) into a microwaveable glass bowl or a strainer/colander lined with cheesecloth. You can lift the cheesecloth and squeeze it to coax out a little of the whey.

9. Once you have your curds in the bowl, you&aposre going to microwave them on high for a minute. At this point, you should definitely have your gloves on, because you&aposre going to pull out the bowl from the microwave and start folding the curds together to make loose balls, squeezing off some of the excess whey in the process. Let wel: You can save the whey to bump up the protein factor in your healthy smoothies.

10. Pop the lightly worked curds back in the bowl (without the whey) and put them back in the microwave until they reach 135° F (around 30-45 seconds. Err on the slightly cooler side to make sure you&aposre not overcooking them). Once they reach 135° F, they&aposll be perfect for stretching.

No microwave? No worries. You can "cook" the curd in salted simmering (not boiling) water. If you&aposre going to do this, I recommend you triple up their gloves or wear heavier duty gloves. Put the chopped curd into the water and let it warm up before "knitting" the curd together. This is done by moving them around the water with your heavily-gloved hands, gently pulling it like taffy, and pulling it up from the water in the same process that you would follow in step 10.

11. To make fresh mozzarella balls, sprinkle salt onto the cheese and feel free to double up on gloves if your hands are sensitive. Grabbing a section of the cheese curds (this will be the approximate end size of your ball), pull the curds out to about half your wingspan, then fold it back over on itself and repeat. As you do this, the curds should start to firm up and become harder to stretch. Don&apost overwork your mozzarella! As you stretch and fold, consider the ball it will become, and try to make it into that shape.



Kommentaar:

  1. Shajas

    die simpatieke boodskap

  2. Haldane

    Dit is jammer dat ek nie nou nie kan praat nie - daar is geen vrye tyd nie. Maar ek sal terugkeer - ek sal beslis skryf wat ek dink.

  3. Ashquar

    In my opinion, this is just the beginning. I suggest you try to search google.com

  4. Alvin

    As die meermin die bene van Baba na die peloton versprei, is dit makliker vir die regimentele merrie. 'N Waarskuwing in die kop. Heromantia is die naam van 'n kondoom in antieke Griekeland. As u vriende wil maak, maak hulle ver weg. Ivan Susanin. En hulle het lank en gereeld gewoon. Die gaping regverdig die middele. Liefde met die eerste oogopslag

  5. Samugami

    Werklike blog, vars inligting, lees

  6. Zedekiah

    Instead of criticizing it, it is better to write the variants.

  7. Yaman

    Opmerklik! Dankie!

  8. Loe

    Stem absoluut saam met jou. Ek dink dit is 'n uitstekende idee. Ek stem saam met jou.

  9. Odakota

    Ek dink, dat jy nie reg is nie. Ek kan dit bewys. Skryf vir my in PM, ons sal bespreek.



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