Mozarella Homemade

The type of cheese I know is often a mixture of this pizza is very interested in me to find out how to make it. It started when I bought rennet a (one of the ingredients to coagulate milk, usually it was cheese to cheese) to a cheese entrepreneur, with a kind heartfelt man giving me his mozzarella cheese recipe. It's nice to get rennet with prizes of mozzarella recipes.  ...
I buy rennet when it is not to make cheese, but as research material Final task is to extract the casein from milk.

      Soon I immediately tried the recipe. The first and second experiments made the mozzarella fail. Many things make it fail. First because it is not experience .. hehe. Second is probably because the quantity of materials I use is not the same. The recipe uses fresh milk 5 liters. While I only use 2 liters of milk. Understand is the student bag ... 5 liters of milk tastes enough to drain the bag. The amount of milk just is not the same, automatic other materials will follow. I try to find the amount of other ingredients composition using ordinary comparison .... I think it will be long if you vent the failure2 .. Just wrote a good .

      In the third triumph Alhamdulillah succeeded. This success is one of them also because I search a lot of other articles on the internet about the ins and outs of making mozzarella .. And in the end I tried to combine the recipes (recipe mozzarella turned out all sorts lho ... The conclusion that I get is that the need for pH, Temperature, and mixing time and processing of materials that fit to form mozzarella) that I read.Here is my recipe:

Ingredients:
1. 2 liters of fresh cow milk
2. Citric acid powder 1 tsp dissolved in 1 cup water
3. Rennet 1/4 tablet dissolved in 1/4 cup water
4. Salt to taste Tool: 1. Stainless steel pan 2. Sieve 3 Stove 4. Thermometer 5, Stirrer


How to make:
1. Milk fresh dairy cow that has been pasteurized b and stored in the refrigerator then placed in a container of stainless steel pan c .
B Pasteurization: Heat milk until the temperature is kept around 60oC for + 3 minutes. The goal is to kill the bacteria contained in milk but not to damage milk protein that is relatively not heat resistant.
C Used stainless steel pans for aluminum pans whose microscopically porous surfaces can enclose added citric acid. I actually forgot the exact reason because the references I did not save. This paper is open for correction by readers.

2. Add the citric acid solution to the milk, stir slowly.

3. Heat milk slowly to a temperature around 32oC.

4. Add the rennet solution into the milk, stir slowly +  30 seconds, let stand until formed milk clump (english: curd d ).
D From the references I read, the good curds are those that make up clumps like tofu silk and float on the surface of whey. Its curd surface structure is smooth. As for the curd I got the lumps were rough and drowned at the bottom of whey. This happens because the level of acidity is excessive (citric acid must be diluted again).

5. Separate the curd from the water (whey). Drain the curd briefly. Whey is not immediately discarded because it will be made freezing solution (See number 9).

6. Meanwhile, heat the water to approximately 80oC (feels hot to the touch). This water we use to mix curd earlier.

7. How to mengadoni, dip curd in hot water is approximately 1 minute, lift, then knead (like squeezing the cake batter). Do continue the same until the curd really form the mozzarella in the form of dough is thick, chewy, and fused.

8. If you want to keep it, first soak in freezing solution for + 3 hours, then wrap with plastic, then store in the freezer (can last up to 6 months).

9. Make a freezer solution: Mix cold water with 2-3 tbsp salt and 2-3 tbsp whey, mix well.

      This mozzarella cheese can be used as a filler on a wide range of foods such as pizza, nuggets, etc.Congratulations to experiment!