Mozzarella Recipe - How to Make Cheese at Home - Cheese Machine B-Cheese Ariete скачать в хорошем качестве

Mozzarella Recipe - How to Make Cheese at Home - Cheese Machine B-Cheese Ariete

ingredients ● 2lt of whole milk ● 3gr citric acid ● 50gr water ● 50gr whole yogurt ● 5ml rennet ● 10gr of salt Preparation Operations to be performed outside the cheese machine: ● Dissolve 10g of salt in 1lt of water in a salad bowl ● Dissolve the citric acid in 50gr of cold water Things to do in the cheese machine: ● Add cold milk and yogurt to the cheese machine tray and dissolve well ● Turn the milk with the spatula to combine all the citric acid solution and add the cheese basket ● Switch on program 4 "MOZZARELLA" ● Melt the rennet in 50g of water ● When the 40 ° temperature is reached, the “CAGLIO” light will sound, start turning the milk with the spatula and add the rennet, continue to turn for 5 seconds and stop the rotation by turning in the opposite direction ● Press the "OK" light, cover and let the curd 1 hour ● At the beep of the “SPATOLA” light, remove half of the serum using a ladle, cut the curd with the spatula supplied with cubes of about 4cm ● Press the "OK" light and continue for 30 minutes ● At the beep of the “SPATOLA” light, chop the curd with the spatula supplied or with a piece of pastry whisk in pieces of about 1cm ● Press the "OK" light and continue for 15 minutes ● At the beep of the “UP ARROW” light raise the basket and drain it using the supports of the tray, let it drain for 30 minutes ● At the "MANO" indicator beep move the cheese basket to the work table, replace the whey in the cheese machine with 1lt of cold water, without removing the cheese machine from the current and through a ladle, then press "OK". It does not matter if you wash the tray well when replacing water, just empty it. ● Always break the curd with your hands on the work table, leaving it in the cheese basket ● At the beep of the “MANO” light, the water will have reached 90 °, immerse the cheese basket with the curd for 3 seconds and remove it, repeat the operation several times, after the third time begin to knead it with a wooden spoon , continue to soak it and remove it until it reaches the consistency of an American rubber, smooth and workable ● Immerse the mixture one last time and, keeping the curd in water, remove a little at a time using special tools (for example a ladle) to avoid direct contact with hot water, and trying to work it to form balls ● Once cut off, throw the mozzarellas in the bowl with water and salt to which ice must be added, press OK to end the program: the "END" light will come on. ● The mozzarellas are ready, to remove the gummy effect let them rest a few hours in their own liquid, they can be kept for 4-5 days in the fridge.