一直超愛牽絲的Mozzarella cheese! 這次終於嘗試自己做啦!
完整版食譜/Recipe:
食材:
1. 牛奶 1 Gallon (NOT ultra pasteurized)
2. Junket 凝乳酶 三錠 + 四分之一杯水 (~63 ml) 先化開
(其他牌子的凝乳酶只需要四分之一錠,液態的1/2 茶匙)
3. 檸檬酸 1.5 茶匙 + 一杯水 (250 ml) 先化開
步驟:
1. 牛奶加入3號材料,加熱到90F (32C),緩慢攪拌避免燒焦
2. 熄火後立刻加入2號材料,邊攪拌邊數到25,靜置五到十分鐘
3. 如果凝結成豆腐狀,用長刀切成格子狀
4. 緩慢攪拌加熱到105F (40C),熄火繼續攪拌五分鐘
5. 撈出白色的起司塊,擠乾乳清
6. 浸泡加熱到180F (82C)的乳清約一分鐘,或者微波十五秒
直到起司軟化之後,撒上一點鹽,往同一個方向拉長後折起來。
如果起司一塊塊的,可以捏緊之後往同一個方向拉。
重複三四次或直到起司光滑後捏成圓形
7. 做好的起司可浸泡在剩下的乳清中保存一週左右。
Ingredients:
1. Milk 1 Gallon (NOT ultra pasterurized)
2. Junket Rennet 3 disk or other brand rennet 1/4 disk
or liquid rennet 1/2 tea spoon, dissolved in 1/4 cup water
3. Citric Acid 1.5 tea spoon @26Solmatesmagic
Steps:
1. Combine 1 and 3 ingredient, stir and heat till 90F (32C)
2. Turn off stove and add in ingredient 2, stir and count till 25. leave it undisturbed for 5-10 min
3. Cut the tofu-like curt to grid-like shape as shown
4. Heat the curd till 105F (40C), gently stir the curd. Turn off heat and continue stirring for 5 min
5. Get the white curd out and squeeze out extra whey
6. Heat the curd: either microwave it for ~15s or soak it in 180F (82 C) whey for 1 min. Sprinkle some salt on the cheese, stretch it into one direction and fold it. If it doesn't come together try to squeeze it tight.
repeat 3-4 times or till the curd is smooth. shape it into round shape.
7. The cheese can be preserved in the whey for ~7 days.
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14 июн 2020