How to make homemade mozzarella cheese. 「モッツァレラチーズ 」の作り方
Recipe & Procedure Pasteurized, non-homogenized milk. When milk reaches 35 degrees, add 1.5 grams of citric acid. After 10 minutes, add 0.2 grams of rennet. After 15 minutes, it hardens… Make a cut. Scoop out whey. Ferment at 40 degrees for 1-2 hours. After fermentation, add hot water. Knead and shape. Soak in salt water with a concentration of 20% for 30 to 1 hour. Wipe moisture. Wrap it. Refrigerate overnight. Fresh mozzarella cheese is soft, slightly sweet, milky and delicious. Make a set with avocado. It is very delicious to eat it with wasabi and soy sauce like sashimi!