【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 a moderate amount of milk there.And this time, it heats up to 90 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 stir with eggs.In an instant, a white mass grows steadily,It separates from transparent liquid.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.
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