奶酪制作 Mozzarella cheese

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^)/~

100 Comments

  1. 请问一下小高姐,我这里找不到凝乳酶等做马苏里拉的辅助材料。超市有一种法语lait caillé的凝固牛奶。这个能做马苏里拉么?

  2. 小高姐真的太神了, 感觉小高姐是无所不能, 真的太崇拜了啦。谢谢小高姐那么细心大公无私的分享

  3. 我严格按你的方法制作奶酪,完全失败,最后得到的失败品也少的可怜,一公升鲜奶仅得到50克干奶还酸的要命,不知道是哪里出来问题

  4. This was a great video. Very simple easy to follow method. I mostly have access to ultra-pasteurized milk but I think I have one grocery store that I know sells raw milk. This should work good correct?

  5. ขอบคุณมากสำหรับวีดีโอนี้ แต่ฉันจะหาซื้อ Rennet and Citric Acid ที่ไหน และคุณมีลิ้งของสินค้านี้มั้ยคะ

  6. 從自製美食中獲得更多生活的樂趣,謝謝小高姐的分享,生活中長知識了,分享美味給親朋好友,結交更多的善緣!咖啡再一杯!

  7. 報告小高姐,我做了奶酪,
    但不會拉絲都是碎感。
    我選了TW的"義X牛奶"品質不適合吧~。我喜歡光麵阿~同學們!

    即便如此,但卻做出了兩種不同口感的奶酪。
    實驗性的做反而找到好吃的奶油奶酪做法這下就不用買重奶油了。雖然沒做到拉絲起司,真的有點可惜~生乳不好找 。
    希望大家能一起分享牛奶成功的品牌哦~

    A是近似,奶油奶酪的口感滑順奶油感。類似“貝🐶”的奶油奶酪口味。
    材料:
    義x低溫鮮奶
    AB無糖優x乳,發酵後。丟烤箱發酵上下火20-30度即可。烤箱風功能要關閉哦。
    (不要用發酵功能,因為溫度會過高到4-50度。)
    PS:溫度越低越不酸,用正常時間減少發酵1-2小時酸味也比較低適合不愛酸的人食用。
    加入1-3克檸檬酸,防變數.怕酸值不夠。混合後再加凝乳酶水。
    1-2克玫瑰鹽巴。

    B是 偏澀、類碎渣感的奶酪。
    材料:義x低溫鮮奶
    檸檬酸水
    凝乳酶水

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