เนื้อหาของบทความนี้จะพูดถึงmozzarella cheese หากคุณกำลังเรียนรู้เกี่ยวกับmozzarella cheeseมาถอดรหัสหัวข้อmozzarella cheeseในโพสต์DIY MOZZARELLA Cheese Recipeนี้.
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ที่เว็บไซต์Arina Nikitinaคุณสามารถเพิ่มเนื้อหาอื่น ๆ นอกเหนือจากmozzarella cheeseเพื่อรับความรู้เพิ่มคุณค่าให้กับคุณ ที่เพจarinanikitina.com เราอัปเดตข่าวใหม่และแม่นยำทุกวันเพื่อคุณเสมอ, ด้วยความหวังว่าจะได้บริการที่คุ้มค่าที่สุดแก่ผู้ใช้ ช่วยให้คุณเสริมข้อมูลบนอินเทอร์เน็ตในวิธีที่สมบูรณ์ที่สุดcách.
คำอธิบายบางส่วนที่เกี่ยวข้องกับหมวดหมู่mozzarella cheese
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รูปภาพบางส่วนที่เกี่ยวข้องกับเนื้อหาของmozzarella cheese
นอกจากอ่านข่าวเกี่ยวกับบทความนี้แล้ว DIY MOZZARELLA Cheese Recipe คุณสามารถอ่านเนื้อหาเพิ่มเติมด้านล่าง
เนื้อหาเกี่ยวกับmozzarella cheese
#DIY #MOZZARELLA #Cheese #Recipe.
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DIY MOZZARELLA Cheese Recipe.
mozzarella cheese.
หวังว่าการแบ่งปันที่เราให้ไว้จะเป็นประโยชน์สำหรับคุณ ขอขอบคุณที่อ่านmozzarella cheeseข่าวของเรา
Seeing your thumbnail I thought you were holding underwear HaHa
I love your song at the end.I would be excited too! It was exciting making my first cottage cheese.
My cheese/curd was still very crumbled… it wasn't stretched at all… I failed 🙁
Huh. I always thought Rhode Island was a myth. People actually live there?
I always spent the summer in Woonsocket RI with my grandparents. I always remember going to a farm with cows and drinking coffee milk, but honestly thought it was a dream. Im glad this farm is an actually place
Hi Emmy, did you ever make the ricotta video? Would love to see it 💖
How to make low moist Mozzarella Cheese?
Just watched a mozzarella video and he used white vinegar to separate it. I wonder how different it would affect the taste.
So I can't use store bought milk ?
You are so cute and I love love how you describe the tastes and feel of the foods you make. Never change.
The citric acid, is it one and a half teaspoons or tablespoons?
Hello, Baby Cheese.
Cool
Emmy I believe I’m right I believe you have never said a curse word in your life like absolutely ever I feel like your nothing but sweet and kind
Did ricotta ever happen?
Hello, Baby Cheese! Sounded like your baby cheese was yelling when you cut the rennet tablet (I counted 5 tabs?). LOL. This looks fun but I couldn't even get my family to eat homemade yogurt, I doubt they'll go for homemade mozzarella.
Looks good but what do you do without a microwave? Mozerella predates the wave : )
Wow, it seems impossible to give a helpful, informative demo on making mozzarella cheese, into a huge argument! Some of you need to learn some maturity & let people enjoy the video, w/o bringing your anger/personal issues into it!!!
Emmy, you nEED to do a cheese making series!!
all you need is raw milk, salt and vinegar to make mozzarella. It is one of the easy ones.
Like you, I've found that the making of Mozzarella isn't as easy as they make it look. I also did a lot of research because I knew something was missing in the instruction videos I was watching. I learned, the 3 most important factors to control are 1 – The milk. Whole, unprocessed milk is best, but you can use pasteurized (not ultra-pasteurized) and definitely not homogenized. Google for more info if you want to know why. I learned a trick if you can't find whole, non-homogenized milk. Get skim milk and add heavy cream to it in a 1/10 ratio (1 part cream, 10 parts milk) to reconstitute whole milk. 2 – PH. Every video I watched mentions adding vinegar or citric acid but nobody explains why or specifically what type of vinegar. The PH balance of the milk when you add the rennet is very important to get the right texture in your curd (to high PH will yield something like ricotta cheese, too low will yield a curd that will set but doesn't have the stretch you want). Proper PH for Mozzarella is 5.2 – 5.6 and that is the reason for adding acid. 3 – Temperature. The different temperatures you get the milk to during the curd making process is not at all random or optional. If it's too high, the proteins will break-down too quickly and you'll end up with something other than a good curd. Too low, and you may not get good protein chain formation. I've heard two ranges 86-88F and 98-99F. Not sure what factors apply hear, but I will say I've had the best results at the 86-88F. Heating the curd up to 102-104F as you did is optional if you want a firmer curd. If you omit that step, you'll have a softer, creamier curd. Your is the first one I've seen that admits it's not as easy as they make it look, so thanks for that.
Hello, Baby Cheese
Wow I know this video is 2 years old but this project is sooo interesting and educational!! That kit seems great too and it looks like you can make tons of cheese with just that 1 kit cause it seemed like you only used a tiny bit out of each ingredient! Definitely a must try!! I want to tackle this project and the mushroom growing kit!! I’ve been telling my husband for years it seems like that I want to try a mushroom growing kit so I’m going to do it! How delicious would it be to do both then make a homemade fresh mozzarella and home grown mushroom pizza 🤤🤤🤤
Love how fun and exciting and easy you made this recipe look. Can't wait to try myself! Thank you.
Can't wait to watch many more.
Not really a DIY, more of a store bought solution. Wanna see a real DIY mozzarella…check out Massimo Nocerino Pizza Massimo channel. Great recipe. Tried it myself and it is terrific. I suggest a a little more salt in the hot water bath but to each their own.
Hello Baby Cheese
Bro ur a beautiful-er lovely
Some people just use vinegar vs citric and rennetm can you?
Lmao, there was definitely 5 tabs of rennet, made me giggle. but thumbs up for having a tofu making video. Thanks for upload.
You can use vinegar. This recipe comes from a guy who makes and sells pizza's.
https://www.youtube.com/watch?v=AXyNmJDi37U
What was the Measurement for the citric acid?
It took 4 or 5 runs using another method/recipe to get curds that would stretch- it was long and painful. I think I'm going to try following your directions next time.
Doing this right now. Wish me luck!
Hi, Emmy! And "Hello, Baby Cheese!" I see that a LOT of people in the comments agree with me: I would have loved to see you make Ensalata Caprese/Caprese salad, and/or a pizza, with that beautiful mozzarella cheese!
One of the more complicated techniques.
Congratulations on making your first ball of mozzarella!
Wonderful video, I’ve also been wanting to make mozzarella and thought it would be harder, now I’ll give it a try!
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?????? No Microwave! Then what? Would I cook it on the stove top or double broiler? Any suggestions?
(Microwaves destroy and rob nutrients from food)
It's crazy that an entire gallon of milk turns into that small amount of cheese
Showed your video picture and my kid said it looks like you are holding underware
Plus the sliced cheese looks like a toilet😁 no offense🥸
Ive seen dairy farmer friends making ahimsa mozzarella out of fresh milk and either citric acid or sour whey idr. It involves hand pulling molten hot boiling curds in a pot on the stove. Its a yugya!
Pro curd cutting!!