手作りチーズキットとは

ご家庭で、手軽に出来立てのモッツアレラチーズやクリームチーズ作りが楽しめます。準備するのは、低温殺菌牛乳とお鍋だけ。 モッツアレラチーズのほか、フレッシュチーズやリコッタチーズなども作れます。 レンネットは、動物性の原料は一切含まれておりません。遺伝子組み換え原料一切不使用。動物性レンネットに比べて、凝固作用が優れており安定したチーズづくりが楽しめます。また、幅広い種類のチーズづくりに向いております。 ご自宅で、自分好みのチーズづくりをお楽しみください。 ちょっとした贈り物にもぴったりです。

モッツアレラチーズ作りの材料

・低温殺菌牛乳：1リットル低温殺菌牛乳は、できるだけ新鮮なものを用意しましょう。通常の牛乳ではうまく固まらず、チーズが作れません。 ・レンネット粉末　0.1g（耳かきひとさじ）レンネットは、かわしま屋にて送料無料で販売しています。 ・クエン酸1.5g ・保温器保温器がない場合は、鍋で代用できます ・ボール耐熱ボールを用意してください。 ・温度計 ・耐熱グローブ あると便利な物として・軍手・ナイフ 雑菌の繁殖を抑えるため、器具はきれいに洗ってから使用しましょう。使用する道具をすべて煮沸消毒しておくと安心です。

モッツアレラチーズ作りのプロセス

チーズ作りには全部で9つのステップがあります。 ステップ1　レンネットを小さじ1杯のお湯に溶かす。ステップ2　牛乳１リットルを鍋、または保温器で加熱する。ステップ3　温めた牛乳にクエン酸を加えるステップ4　レンネットを加えるステップ5　固まった牛乳をナイフでカットするステップ6　カードを温めて、液体と固体を分離させるステップ7　ホエーを抜くステップ8　カードを保温し、発酵させる。ステップ9　カードを練る

ステップ1　レンネットを小さじ1杯のお湯に溶かす。

使用するレンネットの量はレンネットのタイプのよって異なります。牛乳1リットルに対してタブレットであれば、1/8錠程度、粉末であれば0.2g程度が目安です。

ステップ2 低温殺菌牛乳１リットルを鍋で加熱する。

低温殺菌牛乳１リットルをなべに入れ､ゆっくりとかき混ぜながら弱火で35℃程度になるまで加熱します。牛乳が35℃～40℃の範囲であれば、多少の振れは気にしなくて大丈夫です。 保温器で加熱する場合は、温度を65℃に設定します。牛乳が冷えた状態の場合、35度になるまでに2時間ほどかかります。※保温器での加熱は時間がかかるため、鍋での加熱をおすすめします。

ステップ3 温めた牛乳にクエン酸を加える

温めた牛乳を保温器に移し、クエン酸を加え、よく混ぜます。混ぜ終えたら、牛乳の温度を35℃に保ち、10分間静かに置いておきます。

ステップ4 レンネットを加える

牛乳に、お湯で溶かしたレンネットを加えてよく混ぜます。混ぜ終えたら牛乳の温度はは35度のまま、5分間静かに置いておきます。

ステップ5 固まった牛乳をナイフでカットする

牛乳が卵豆腐のように固まりました。この固まった状態の牛乳をカードと呼びます。ードをナイフで2cm角ぐらいになるように、格子状に切っていきます。

ステップ6 カードを温めて、固体と液体を分離させる

カードを5分かけて、40℃に高めます。その際、保温器をゆっくりと揺らし、カードとホエー（液体）を分離させていきます。その後、5分ほど置いておきます。

ステップ7 ホエーを抜く

温度は40℃のままにした状態で、お玉を使ってホエーを抜いていきます。ホエーを保温器から抜き、カードだけを残すように注意してください。保温器を傾けて、ホエーを抜くこともできます。抜いたホエーは捨てずに、カレーやシチューなどに利用できます。

ステップ8 カードを保温し、発酵させる

保温器の温度を35℃に設定し、30分～40分ほど発酵させます。途中で、何度か裏表を変えながら熟成させていきます。 発酵完了の確認方法 カードの端っこから少量のカードをとり、80℃のお湯に1分くらい漬けてから伸ばしてみます。両端をつまみ、伸びれば発酵完了です。この時点で、カードが伸びずにぼそぼそとした状態の場合は、まだ発酵が完了していません。様子をみながら発酵を続けてみてください。ペーハー測定器がある場合、ペーハー値が5.2になれば発酵完了です。

ステップ9 カードを練る

ここから先のプロセスは、軍手の上に耐熱グローブをつけ、やけどに注意をして進めてください。 カードをひとかたまりになるように丸めます。80℃のお湯の中で、伸ばしては戻すように何度も練ります。熱くなったらお湯から出して練り、またお湯の中に戻して練り続けると、表面がなめらかで粘りが出てきます。 カードに十分に粘りが出てきて、表面が滑らかになってきたら、出来上がりです。 チーズを氷水につけて、熱が冷めるまで20分程度置いておけば、美味しいモッツァレラチーズの完成です。 保存はそのまま入れ物に入れるか、薄めの塩水につけて冷蔵庫で保存します。1週間くらいで食べきるようにしましょう。 乳酸菌を使ったモッツァレラチーズの作り方はこちら

 * When using lactobacilli, the fermentation time etc. changes greatly unlike when citric acid is used. Click here for recommended lactobacillus Kawashima →abct seed bacteria (x 10 capsules for 1 liter of yogurt inoculum) 

Homemade Mozzarella cheese making Q & A

 【Q1】 It will become a feeling that it rubbed with hot water with mozzarella cheese. 

This is probably a problem of lactic acid fermentation pH.If lactic fermentation is insufficient, it tends to be in a state of not being stretched out, and if it progresses too much, it melts out while rubbing in hot water. In the explanation of the kit, we describe and describe the amount of lactic acid bacteria and the temperature and time of fermentation almost to be good. However, there are things that will not work due to variations in temperature and method of making. It is good to measure the pH so that it is pH 5.2 to 5.3 using a pH measuring instrument as professional, but using a measuring instrument may be quite difficult due to cost problems.The point of making cheese is to do thorough weighing. And I think whether to make the pH good state by creating an environment that reduces variations in temperature and time. As for confirming the fermentation state, please pinch a little and soak in 1 hour in hot water at 80 ℃, and make sure to stretch smoothly with both ends. If the elongation is bad, please continue to ferment some more and check again.

 【Q2】 Can I cheese with soymilk? 

I think that you can not do it with rennet. The cheese is made by hardening the protein of pasteurized milk with the power of rennet.

 【Q3】 Can I make cheese without pasteurization? 

Why "pasteurized milk", calcium does not solidify when putting the rennet by disappearing in the state of ionization when sterilized at high temperature. So, there are things that are a little expensive or difficult to get, but please use low temperature pasteurized milk. Sometimes, some people are mistaken for low-fat milk, so please take care of that as well. And importantly, please use milk and yogurt that are as fresh as possible.Even if it is in the expiration date, it may not be successful.If you can, please make sure that the expiration date remains for at least 4 days.

 【Q4】 I will not set it even if I make it according to the instructions, why? 

If raw milk and yoghurt are not fresh it may not be lactic fermentation well and it will not solidify. Please use the item whose expiration date is at least 4 days remaining. Or the fermentation temperature may be too low. Please raise the temperature of heat retention to 37 - 38 degrees and set it for about 1 hour and try adding another rennet again. * The most frequently asked questions is this question, but the quality of raw milk is most important, so please use as much milk as possible.

 【Q4】 When using yoghurt instead of citric acid, what kind is recommended? 

The best recommendation is "Meiji Bulgaria Yogurt".Please use plain yogurt, which is not supplemented with sugar.In fermentation of lactic acid bacteria, the fermentation time takes 2 to 3 hours.

  

Easy! Fresh Cheese&How to make ricotta cheese

 Unheated cheese called soft cheese, fresh white, which you do not have to harden,It is a fresh cheese that can be used as a substitute for canapés and cream cheese with feeling like cutie-cheese. ■ Material· 1 liter of milk· 1/4 teaspoon of rennet· 1 ABCT fungus· Small salt (as you like) ① Put milk in a pot and warm it while stirring. ② When the temperature reaches 37 ° C, put ABCT bacteria 1 capsule and rennet there and stir it further.Later, I'll leave it for a while.After 20 minutes, it gets hardened gradually. ③If it gets settled, cut it with a knife to an appropriate size.Then it separates further into mass and moisture (whey, whey). ④ In the manner of bamboo shoots, set aside a saucer below (curd, card)I will scoop up with a bubble etc. and put it in.(At this time the hole is more convenient when the whey is broken.) ※ At this time, the spotted liquid is used for making Ricotta cheese,Please do not throw it away and keep it. ⑤ If you go get curdling, sprinkle salt on the surface as you like. After that, wait for about two hours.As whey seeps out gradually, please remove the whey that accumulated in the dish. ⑥ After two hours, put a dish on top of the bamboo grass,Turn over and turn the curd upside down.At room temperature around 15 ℃, it will be completed in about 24 hours.(Lap on the summer and place it in the refrigerator.) Fresh cheese is ready now.Next time, add milk to the remaining whey, boil it, and make ricotta cheese. Ricotta means ricotta, that is, (ri) again, boiled (cotta). ① Place the remaining whey in a pan and add the same amount of milk as whey to it.And this time I warm up to 60 degrees. ② Measure the temperature with a thermometer and, when it reaches that temperature, put an appropriate amount of lemon juice there. ③ Stop the fire and gently stir it for about 30 seconds with a ball.In an instant, a white mass grows steadily and separates from transparent liquids.Stop the fire and set it for 4 to 5 minutes, separate it, OK when the card (curd) has settled.A white mass is Ricotta cheese. ④ Move it from a pot to a slide, and cut the whey, it is finished. The warm, freshly made Ricotta cheese has no habitIt is smooth and delicious as freshly made tofu tastes delicious. Even if you put it on top of pancake, or with sweet things like jam, honey,You can sprinkle a little salt and eat it. Stiffness, smoothness, varies depending on the amount of vinegar, the quality of milk.Generally, reducing the amount of vinegar makes it a smooth and soft ricotta cheese. Unfortunately there was no honey today,I applied a lemon constituent.With this freshness that jumps up, the sweetness of milk is also felt,It was a taste not available on the market.  

Renet of Kawashimaya was introduced to "Nomura Weekly" published by Nomura Securities.

 ◆ Content ◆Food that you can easily make "home-made" food I am selling 'vegetable rennet' which can make cheese at home,Mail order site of food and general merchandise, "Kawashimaya".Rennet is an enzyme agent used to solidify milk when making cheese,Originally it is extracted from the calf stomach, so the ingredients are animal.However, the product is vegetable as it is made from meconium (a type of mold) and salt only,Recommended for vegetarians. Up to 100 liters of milk can be cheese with 1 g of rennet,Mozzarella cheese and cream cheese are also available.Because a manual of how to make it is enclosed, it is safe even for people who are cheese making for the first time. 

 1. What is rennet

RennetIs an enzyme preparation used to solidify milk when making cheese.When added to warm milk, it coagulates milk and produces cheese raw. Rennet is based on the enzyme "chymosin" which is extracted from the mammal's stomach still drinking milk. Chymosin is a type of proteinase "Protease".In the milk protein "k casein", it has the action of cleaving and coagulating the peptide bond of "pheninoleal alanine" at position 105 and "methionine" at position 106.Utilizing this effect, rennet is used for coagulating milk in the process of cheese production.This rennet is a plant rennet made with microbial enzymes.Compared with animal rennet, coagulation effect is superior and stable cheese making can be enjoyed. Approximately 100 L of milk can be mimicked by this rennet net bag and used for cheese making.No animal raw material is included. No genetically modified raw material used. 

What is citric acid?

Citric acid is an organic acid (sour ingredient) contained in citrus fruits such as lemon, orange and yuz, in addition to black vinegar and plums. It is known for its good taste among many organic acids, and has long been popular as an indispensable ingredient for flavoring and accenting of dishes. Approximately 1 g of citric acid is contained in one plum and one citric acid is contained in one lemon.In addition, vinegar used for cooking contains acetic acid of about 5% as the main component. This acetic acid also turns into citric acid when entering the body. Citric acid is a component called "citric acid cycle" which is indispensable for the process of converting food into energy. It can be said that it is important to make the citric acid circuit work smoothly in order to keep a body that is energetic and lively.It is recommended to ingest citric acid with vitamin B.     ◆ Kit contents 【Rennet × 2 packaging】Ingredients: Botanical rennet (excluding animal-derived ingredients, no genetically modified raw materials used), saltCapacity: 1 gCountry of Origin: TurkeyPreservation method: Please keep in a freezer for long-term storage. [Citric acid × 8 packaging]Raw materials: citric acid 【gloves】Material: Table → vinyl chloride resin back → rayon · cotton (planted hair)Dimension: total length 32 cm, length of middle finger 7.7 cm, palm rotation 20 cm 【thermometer】 【recipe for recipe for mozzarella cheese】