Milk 1.8L 90g vinegar 1. this is not traditional Italian Mozzarella, nor is it a traditional American mozzarella, it is called a "quick mozzarella 2. Use pasteurized milk 3. Materials can be reduced in half instagram❤️ / table_diary_
비싼거 합리화 하지 마세요. 외국은 우유값도 엄청싸요. 1.8리터도 팔고 가격은 1400원이에요. 외국사는데 각종 치즈가 싸서,매일 먹다가 살쪘네요. 크림치즈 1300원 다른 치즈도 쌉니다. 한국은 우유가 남아 도는데도 담합때문에 남는우유 버리고 일부러 비싸게 판다고 합니다.
Hola 👋 gracias por compartir esta receta 😌 me encantó ...... Una pregunta ? Yo no tengo microondas, que otra forma se podría , para que quede así ...... Mil gracias saludos desde Colombia 🇨🇴☕
No sé si encontraste la rta o ya no es de tu interés pero tengo la respuesta: tenes q calentar el suero (temperatura q pongas el dedo y te queme pero no girviendo) y poner la muza ahí por 15s, usar guantes y hacer el proceso q hace en el video, calentar cuantas veces sea necesario hasta q te quede liso, eso seria todo (info q saqué de varios videos) B)
MARAVILHO FICO FELIZ POR TEM UM SER HUMANO QUE COMPARTILHE SEU CONHECIMENTO COM ALGUEM ISSO QUER DIZER QUE HA ESPERANÇA AINDA NA RAÇA GRATIDÃO SUA RECEITA É SIMPLES E FANTASTICA ❤
Hello, before forming it, did it ever just "melt" through the strainer? Mine did last night, and I'm about to attempt again. It would not come together like a dough but fell more apart..
Make French Fries in a Completely New Way : Crispy And Delicious French Fries Recipe : French Fries ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wqsZz_Tc0Qw.html
I have made mozzarella without rennet with my grandpa many times, and he always told me that the important thing is for the milk to not be pastorized... That is probably the reason why your mozzarella looks really hard and the vinegar should be distilled white vinegar, so that also could be why the mozzarella was crumbling, because our was already quite put together and stretchy before we would take it out and worked it furtherly
Brother ima huge fan right now seeing how your able to make mozzarella with Korean milk… was this gimmick? I have tried at least 7 types of whole milk here in Korea and I even bought me a cheese making kit that comes with a weight and thermometer, and I have had absolutely cero success getting those curds you get in the beginning…. I’m living currently in suwon and also I asked to a couple farms and they don’t sell raw milk to the public… can you please help with more advise about the milk?
