Homemade mozzarella idea and snacks

0.5k - 60 минут 4 порции

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!

Ingredients for Homemade mozzarella idea and snacks

Step by step instruction of cooking Homemade mozzarella idea and snacks

Шаг 1

To prepare the necessary ingredients. Milk (in our case cow) should be rustic/farmhouse solid. The photo shows that I have used have sucks milk cream 500 ml. To show this, especially taken daily milk. If necessary, red wine you can substitute cherry juice or red grape.

In 50 ml of warm purified from chlorine (I use just boiled) water to dissolve 5 tablets of the drug "atsidin-pepsin" (rennet required ¼ tsp). To speed up the process you can pre-crush them with a spoon or chop with a knife blade. Citric acid (1.5 tsp) diluted in 60 ml of cold purified water.

Шаг 2

Milk stir and pour into the bowl multivarki. To install the program "Control", or any other with manual settings, 35°C (time is default) and for more uniform heating slowly to prevent the milk for 2-3 minutes (time control on the display), if it is very cold, then 5 minutes. Further, actively stirring enter citric acid solution and stir at the same pace for about another quarter of a minute. After continuing the heating for 8 minutes, continuing to stir, reducing activity. To enter the solution Atsidin-pepsin, actively stirring and without stopping for 1 more minute. Disable the slow cooker, close the lid and leave for 30 minutes. Milk forms a single lump, similar to a souffle. To cut it with a spatula on the side squares of 3-4 cm.

Шаг 3

To include the program "Control" at 45°C (while leaving the default). While stirring continuously, preferably in a circular motion in one direction, heat 10 minutes (time control on the display). The slow cooker off. Obtained cheese mass of small lumps (curds), tending to stick together.

Шаг 4

Drain the curds in a colander, covered with not dense fabric can be gauze in 2 layers, or fine sieve. Weight becomes a single cheese "head". The serum to save and return to the bowl multivarki.

Шаг 5

In order not to burn your hands because you have to work, immersing his hands in hot whey, you will need rubber gloves, underneath which you want to wear more fabric (I have light knitted), making the cooking process comfortable. The size of the rubber glove should pick up so that they were not very high given tissue. The free area of the fingers can hinder the process in the absence of experience.

Шаг 6

To set the temperature 90°C, time to leave the default settings and wait 5-10 minutes, until heated serum. Setting default time in my slow cooker is 30 minutes and enough of them to work. In an extreme case, it includes automatograph, which retains the temperature, or again to repeat the installation in case of his absence. You can immediately the entire amount of cheese to cook, but I think parts easier (2 or 4) and the space around cleaner. In this case, the trade half of the mass.

Шаг 7

Immerse the piece in hot whey, wait 10 seconds and start it first to stretch and then stretch and fold in half again to stretch and fold, repeating the operation. If one feels that the mass is quite melted, then remove and continue out of the serum. While it is cooling down again to submerge. It is felt through the gloves, despite their thickness, and the process of stretching.

Шаг 8

You can knead by hand all the cheese mass, as dough, on the table surface interval warming up in the hot whey for easier manipulation, then cut off the desired size pieces.

Шаг 9

When the mass will be the whole stretch, not its individual parts, formed into a cheese ball. Below the surface was more uniform, it is molded on the principle of stretching, pushing it between thumb and forefinger, as if inflated bubble. Homemade cheese "mozzarella" ready.

If you want only cheese, then finished the ball to put it in cold, pre-prepared brine (dissolve 1 tbsp salt in 1 liter of boiling water, cool and definitely cooling in the fridge). Within 30 minutes leave at room temperature, then refrigerate. Store the finished cheese in the fridge in brine.

Шаг 10

For the preparation of snacks, passing the brine, to continue the melting process in the same serum. To do this, slice the mozzarella into slices (I got 26 PCs.). Each drop into the hot whey in seconds for the melting to make the cake and wrap it around the olive, gathered in a knot.

Шаг 11

Roll between palms to form a ball. If this process is difficult, then again immersed in the serum. To do the same, if not "burn out" seams to the surface was smoother.

Шаг 12

Ready to drop balls immediately into pre-boiled and chilled well water (1 liter) without salt. Leave them in it even for 10 minutes. Remove, letting the water drain off, place on a plate in a single layer and refrigerate.

Шаг 13

For the sauce, mix the sweet paprika powder, potato starch, sugar and salt, pour dry red wine or juice and boil until the consistency of jelly. The sauce should not be too thick, but don't have too leak. It is very convenient to cook in the microwave, stirring with a whisk every half minute. At a maximum power of 800 W, it took 2.5 minutes. The sauce cool at room temperature, stirring to not form a crust or covered in touch with cling film.

Шаг 14

Stuffed Mozarella arrange on two plates to touch each other, coat with sauce using a cooking brush, put in the refrigerator. After 30 minutes to distribute a teaspoon of the remains of the sauce on each ball and again put in the refrigerator.

Шаг 15

If any amount of the sauce will drain, the balls are gently transferred to another dish with toothpicks and the sauce to collect and distribute between the balls. Leave in the refrigerator until morning. During this time, the wine will lose its sharpness and will leave a subtle pleasant notes. If any amount of the sauce will drain, cover the remnants of these balls when serving.