How to handmade Mozzarella cheese at home as it is like a rice cake Conclusion

Even if you eat as it is, it is delicious even if it is made of pizza ingredientsMozzarella cheeseIt is common to buy at a store, but in fact it is also possible to handmade at home with milk on the market. So, I made a mozzarella cheese while trial and error, so I summarized the method "I will be able to make mozzarella cheese without failing even for beginners".

Materials required for making mozzarella cheese are pasteurized milk, salt, citric acid, rennet. Pasteurized milk is milk slowly sterilized at about 65 degrees over 30 minutes. A lot of commercially available milk is called "ultra high temperature sterilized milk" and it is sterilized for 1 to 3 seconds at 120 to 150 degrees, but this method can not make mozzarella cheese because the protein is denatured Attention to points. Always use the material that is written as "low temperature sterilization" for the material used here.


And the first time to make mozzarella is indispensable for the kitchen glove with heat resistance. This is used when kneading hot mozzarella cheese, but if it is made of non-heat-resistant rubber it is likely to melt, so be sure to use heat resistant ones. This time I bought a silicon-made heat-resistant kitchen glove of about 1000 yen at Amazon. By the way, if it is bare hands amateurs can not be kneaded 100% too hot.


First of all, add 1 teaspoon citric acid purchased on the net in 20 cc of water, stir well and dissolve. Citric acid is sometimes sold at supermarket confectionery department.


Next we use rennet (coagulant). This time also purchased a unit of 1 g from the net. If you ask 1 g, you might think "just that?", But this alone can coagulate 50 L of milk.


Rennet is about 1 teaspoon of the ear, put a little amount in 10 cc water, melt well.


Pour pasteurized milk into a pot.


First of all, it raises the temperature up to 12 degrees with low heat of milk .... If I took it from the refrigerator for a while, the temperature had risen to just about 12 degrees.


Add citric acid water to 12 degrees of milk and gently stir it to spread throughout.


I will leave it here for about 5 minutes.


As soon as 5 minutes, just like a little bit of chunks will stick out like the following. At this point most of it is still a smooth liquid.


While measuring the temperature, it will heat up to 32 degrees with a very low heat. As the temperature rises while stirring, it got around 30 degrees in 5 to 7 minutes.


I will raise it to 32 degrees.


As the temperature rises, the solids increase in the liquid that was being smooth, and it turns into the feeling that dropped. If this is still as smooth as it was before warming, there is a possibility that the temperature is low, suddenly warmed up too much or there is not enough citric acid so keep stirring at 32 degrees and still do not do it Please add a little citric acid water. If you add too much citric acid here, milk will fail and will fail at a stretch, so repeat the method of just adding a little bit and mixing it in a circle ......

A state when it is 32 degrees - YouTube


Add water with rennet water and stir it when dropped. ...


Leave it for 5-7 minutes.


While leaving it, milk solidifies with a feeling like silk tofu, so cut it with a kitchen knife or the like.


Milk after cutting is like this. You can see that it is fluffy and pleasant like a tofu.


When you look at the movie, you can see how well it is solidified.

When milk solidifies by making mozzarella cheese, it feels like this - YouTube


Furthermore, with a very low heat, it will raise the temperature to 45 degrees with about 10 minutes taking time. Because it is difficult to raise temperature uniformly because it is separated by liquid and solid, the point is to increase the temperature while rocking the pot. When you raise the temperature, you can divide it into a liquid "solid" card, a yellow "whey" as you can see from the picture below.


I scoop up the solid part and it looks like this. It shakes with full.


Put this on top of the kitchen papers and drain it.


Whey that left with draining is in the pot again.


Next, raise the temperature of whey to about 85 degrees and stop the fire. The point here is that the temperature should not be kept below 80 degrees.


Because the card which was fluffy changes to mochi state by cutting water, put it on the head ... ...


I sink in hot water.


Knead the cards out of hot water with hands with heat-resistant kitchen gloves.


It is the point that kneads like folding.


Although it is in a state of being bothered just by attaching it once to hot water, do not worry.


After turning on hot water again for about 10 seconds ... ...


Take it out and knead.


When attaching to hot water → repeating the operation of kneading about 3 times, the card which gradually became fuzzy solidifies and grows like a gum.


Repeat 4-5 times ... ...


Eventually it came to grow like a rice cake.


Roll up to clean and it is completed.


Put mozzarella cheese in salted water with a concentration of about "a bit tender for drinking" and put it in the refrigerator for 30 minutes to 1 hour. When you want to taste thinly in about 30 minutes OK.


After 1 hour, the mozzarella taken out looks like this. This time 4 palm-sized Mozzarella cheese was made from 2 L of milk.


......, and so far it seems to be crispy, very easy to write, but in fact it has failed several times to make mozzarella cheese. In the first place, why did you think to make mozzarella cheese?Dutch airportBecause I found a mozzarella cheese making kit. It was the beginning of purchasing the kit as "Ho ho!" In the notation "It's easy to make mozzarella cheese in 30 minutes!"


The contents of the kit looks like this. A thermometer · cloth for draining · rennet · salt · citric acid · spoon · instructions etc was included.


Rennet was a tablet type, it was said to use crushed this ... ...


Even if you use pasteurized milk, it does not solidify.


In the instructions, "I used low-temperature pasteurized milk from different manufacturers when it does not solidify!", So I tried again using low-temperature pasteurized milk from another manufacturer, but the result is the same. Is it because the environment is different between overseas and Japan ...? That is why we ordered citric acid and rennet on the net and progressed to the way to make mozzarella cheese on our own.


And when we used the newly ordered citric acid & rennet, we succeeded in separating the cards safely from whey. However, the way to completion of mozzarella cheese was still far away ... ....


How to make a mozzarella cheese published on the net is a way to use a microwave · How to mix in hot water and solidify · Put chunks of cards placed on the balls in a heated whey and knead them with hands There are various things, such as methods. So I tried the method of kneading the card in hot water put in the ball.


Though the cards which were disjointed were somehow gathered together ......


It did not change from the condition that it was made into a monosomoso, and the finish which is far from the texture of Mozzarella cheese Turun is completed.


I managed to round it and put it in salt water ... ...


Cottage cheese-shaped thing which was once again fuzzy was completed. This is good taste, it is a finish that you can say "Greek salad" if you put it in a salad, but it is not Mozzarella cheese ... It is dying at a loss.


By saying, "The temperature was lowered by the method of putting hot water in the bowl, and the mozzarella did not solidify well?", This time, "Pour hot water of 75 ° C plenty into another pot and put cheese" I knead it in hot water "MethodI tried it ... ...


Separation. Mozzarella who became disjointed never returned to its former ... ....


In the method of putting disgeled mozzarella cheese in hot water, "amount" and "temperature" of hot water seems to be a problem, if the hot water is too much, the cards will separate and never return to one mass again Even if the temperature of hot water is too low, it seems that the card has become separated without melting.

Do not be afraid and even challenge the method of "kneading completed cards with microwave oven".


I managed to get it together and it looked like it looks like it, but the texture after cooling is "Kagamono itself". It is tick.


You can see a little elasticity when slicing thinly.


When I tried it, I can feel the fragrance and mellowness of milk, but the texture has a hardness like Gniguni like "Ripped cheese". There are editorial staff who expressed it as "texture of rubber packing", and this is not Mozzarella cheese ... !. So I eventually caught up with the method of "kneading warmed cards with whey that has heated to 85 degrees".


Also, as I tried to bake this mozzarella mushroom in an oven toaster ......


It was completely rice cake. Because it has plenty of milk flavor, you can eat deliciously even if you fail to make mozzarella cheese.


Looking at the way of making it published on movies and websites published on YouTube, it seems easy to say that the method of pouring boiling water into a ball and putting it together using a microwave oven is easy, The conclusion is that the beginner is most likely to succeed, "How to knead warmed cards with whey heated to 85 degrees". In the case of a microwave oven, as moisture is excessively kneaded while kneading, it seems that the finish becomes ticky. It is easier for beginners to make mozzarella cheese of the rice cake because it is unnecessary to add moisture to the heated whey.

There is also a method to make mozzarella cheese using lactic acid bacteria from yoghurt, which requires a pH meter, but it is unnecessary because it does not ferment lactic when making with citric acid.

Mozzarella cheese which was completed after the twists and turns of ... .... When I cut it, it looks something like this, it's neither tattered nor ticky, there is a slick texture and moderate elasticity, and it looks like it is selling at the shop.


However, the taste is quite different from mozzarella cheese sold in supermarkets and so on. Anyway, the flavor of milk is strong, it is mellow and there is richness.


As I ate it, I was surprised to hear that "more than a mozzarella cheese was such a delicious food ...!", Because it was soaked in salt water, it has a faint salty, even if you eat without attaching anything Taste. I tried and errored, the impression is also one person.


Together with tomato & basil, it is good even if it becomes a caprese with olive oil and salt.


Pizza sauce and bacon etc on top of the commercial pizza fabric ......


Bake in the oven.


Then, the mozzarella cheese is in a state of being slightly curled. The sweetness of the mellow milk of mozzarella cheese was felt in the saltiness of pizza sauce, it was excellent.


I tried and tried because the beginner "I have never made cheese at all" created a bad idea, but if made by the above method, there should be few failures ...... Once you have successfully made mozzarella cheese, you may be able to make it by a method such as a microwave oven, if you grasp that "If you get in this state you can put a rennet and you will be fine if you get into this state".

The safely completed mozzarella cheese is about convincing that "I want to eat just as it is without doing anything", "It is convincing to ask that once you eat and eat mozzarella cheese you can not eat anything on the market", so cheese Please try challenging once you like it.