MOZZARELLA
Ukoliko ste ljubitelj sveže mozzarelle, volećete je još više nakon što je budete sami napravili...
Za 480 gr Mozzarela sira potrebno je:
4 litra svezeg domaćeg kravljeg mleka (nekuvano)
250 ml vode
10 gr limuntusa
60 ml vode
4 ml sirila (Maya)
10 gr soli
Sipati 10 gr limuntusa u 250 ml vode, mešati dok se limuntus skroz ne rastvori pa zatim sipati u šerpu sa hladnim mlekom i staviti na ringlu da se greje. Nakon što se mleko ugrejalo na temperaturu od 35 stepeni (mlako ka toplom na dodir), skloniti sa ringle pa u njega sipati sirilo koje ste prethodno pomešali sa vodom. Sve zajedno polako promešati pa poklopiti šerpu poklopcem i ostaviti nekih 15-30 minuta da se usiri.
Kada se stvori usirena masa nalik na kiselo mleko, raseći je nožem na komade i zagrejati na temperaturu od 45 stepeni (da je toplo na dodir) uz povremeno mešanje. Za to vreme će usirena masa početi da se pretvara u mozzarelu. Kada se dostigne željena temperatura skloniti sa ringle i procediti sir.
U surutku (tečnost koja nam je ostala nakon kuvanja) sipati 10 gr soli i zagrejati na temperaturu od 65 stepeni (vruće na dodir), spustiti sir zajedno sa rešetkom u vruću sirutku. Nakon što se sir ugreje (a za to je potrebno svega 10-15 sekundi), izvaditi i razvlačiti ga 2-3 puta pa vratiti da se ponovo zagreje i ovaj postupak ponovite 3-4 puta dok površina sira ne postane glatka i dobije izgled žvakaće gume. Sir podeliti u dve loptice, svaku oblikovati tehnikom prikazanom u videu i odmah po oblikovanju staviti u posudu sa hladnom vodom kako bi se sir stegao i održalo oblik. Gotovu mozzarelu staviti u posudu, naliti ohladjenom surutkom i čuvati u frizideru do upotrebe.
MOZZARELLA
If you love mozzarella, you will like it even more once you make it yourself.
Ingredients (yields 480g of mozzarella) 4 l of non-pasteurized milk250ml water10g crystallized citric acid60ml water4ml liquid rennet10g saltCooking thermometer
Put milk into a large pot. Dissolve citric acid into 250 water and add to the milk. Warm up the milk up to 35 degrees Celsius. As soon as the milk reaches this temperature, remove from the stove. Mix 60ml water with rennet and add to the warm milk immediately. Mix thoroughly but lightly (not more than a minute) and leave for 30 min, by which time it will solidify into a “jelly”. With a long knife, cut the “jelly” into vertical “cubes”, like a tic-tac-toe field. Now gradually warm this “jelly” up to 45 degrees Celsius, slowly stirring it in the process. It is during this stage that the “jelly” will start turning into mozzarella. Once it reaches 45C, remove the pot from the stove. Empty the mass into a cheese cloth and drain it, preserving the liquid (whey). Leave the cheese cloth with this mass on a side. Return the whey to the stove, add salt, and warm up to 65 degrees Celsius. Once it is warm, take the drained cheese from the cheese cloth and return it into the warm whey for 10-15 seconds to warm up, then take it out and stretch it as shown in the video. Repeat this process 3 or 4 times until the surface of the cheese is smooth and in its elasticity resembles a chewing gum. Divide the cheese into two balls, and shape it as shown in the video. As soon as you give it a shape, leave it in a dish with cold water where this cheese ball will harden and retain its shape. Once the cheese hardens, it can be return to the cooled whey and kept in the fridge for a limited time. All detail of the recipe can be found in the description of the video.
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23 апр 2020
