Homemade mozzarella idea and snacks
Today it is very difficult to find any cheese of good quality even from cow's milk, and given that classic cheese "mozzarella" is prepared from milk of black Buffalo, so it is generally questioned the fact that he "real". Moreover, because of the dishonesty of the producers compare the home version with the purchase probably makes sense. Importantly, mozzarella, cooked according to the recipe, taste and appearance is fully consistent with the descriptions in the different sources. The finished product has a lustrous and smooth surface, layered, but without air bubbles, slightly elastic inner structure and when you cut the cheese follows a little white liquid. Mozzarella turns out tender and very creamy, but bland to the taste. The milk must be fresh and greasy. Since mozzarella is a young cheese, the milk must be used fresh. The Italians are sure that from the moment of milking, it should take no more than 12 hours. Fermentation of milk is carried out with rennet. But if you, like me, for some reason I do not trust online shopping, you can safely use a pharmaceutical preparation "atsidin-pepsin". The process of making Mozzarella at home is actually very simple. But it is necessary to observe the temperature regime and on the website many cheese-makers (professional and not) have already shared their experience. But in a pot without a thermometer "by eye" cook is very risky. And that's just in this recipe we will talk about how to cook mozzarella in his absence, and this will help multivarka. Cook like this for several years and, although now even that thermometer is, I'll stick with "old-fashioned". Tried to describe a very clear and accessible, and you will succeed. But if you have any questions then be sure to ask, I'll try to help you. Cook braver and let you will succeed! And in addition to and starter. Help yourself!