Rennet powder (vegetable rennet) 1 g - 100 L of milk can be cheese - kawashima the japanstore

Rennet powder (vegetable rennet) 1 g - 100 L of milk can be cheese

$6 

 What is rennet powder (vegetable rennet) It is a vegetable rennet made in Turkey where cheese making in home is thriving. If you have milk, rennet and yoghurt (or lactic...

 

What is rennet powder (vegetable rennet)

It is a vegetable rennet made in Turkey where cheese making in home is thriving. If you have milk, rennet and yoghurt (or lactic acid bacteria), you can enjoy handmade cheese easily.
レンネット
* You can also make mozzarella cheese and cream cheese.
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 It is characterized by containing a lot of fine chymosin, it can stably coagulate milk, It will make a delicious cheese.
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 Instead of rennet extracted from the stomach of a conventional calf, I am extracting chymosin from the mold called Mucor Pusillus. Compared with animal rennet, coagulation effect is superior and stable cheese making can be enjoyed. Moreover, it is suitable for making a wide variety of cheese.
レンネット
 * Animal raw materials are not included at all. No genetically modified raw material used. The raw material is only rennet (chymosin) and salt. Please enjoy making your own cheese at home. * For those who purchased for the first time, from Kasashimaya We will deliver "recipe for making cheese" together with the product.

レンネット レビュー

 

How to make mozzarella cheese

モッツアレラチーズの作り方
 
チーズ作りの工程
 

Materials for making mozzarella cheese

If you make with the following materials, you can make about 150 g of mozzarella cheese at a time.· Pasteurized milk: 1 liter Let's prepare as much fresh as possible pasteurized milk. Normal cow milk does not solidify well, you can not make cheese.· Rennet powder 0.1 g (Earpicked Pepper) Rennet is sold for free shipping on Kawashimaya.Citric acid 1.5 g · Heat insulator If there is no warmer, you can substitute a pot·ball Prepare a heat resistant ball.·thermometer · Heat-resistant glove As a convenient and something · Work gloves · KnifeIn order to suppress the growth of bacteria, wash the appliances clean before using them. It is safe to boil and disinfect all the tools to use. 

Process of making mozzarella cheese

There are nine steps in all in making cheese. Step 1 Melt Rennet in 1 teaspoon of hot water. Step 2 Heat 1 liter of milk in a pot, or a heat insulator. Step 3 Add citric acid to warm milk Step 4 Add a rennet Step 5 Cut the solidified milk with a knife Step 6 Warm the card to separate liquid and solid Step 7 Pull out whey Step 8 Insulate the card and ferment it. Step 9 Drain the card

Step 1 Melt Rennet in 1 teaspoon of hot water.

レンネットを小さじ1杯のお湯に溶かす。
The amount of rennet to use depends on the type of rennet. For tablets to 1 liter of milk, about 1/8 tablets, about 0.2 g for powder, is a standard.

Step 2 Heat 1 liter of pasteurized milk in a pan.

低温殺菌牛乳1リットルをなべで加熱する
Put 1 liter of low temperature pasteurized milk in a pan and heat slowly with low heat until it is about 35 ℃. If milk is in the range of 35 ℃ to 40 ℃, you do not have to worry about some runout and it's okay. When heating with a warmer, set the temperature to 65 ° C. It takes about 2 hours to reach 35 degrees when the milk is cold. ※ Heating with the incubator takes time, so we recommend heating in the pot.

Step 3 Add citric acid to warm milk

温めた牛乳にクエン酸を加える
Transfer the heated milk to the incubator, add citric acid and mix well. When mixing is finished, keep the temperature of milk at 35 ° C and leave it gently for 10 minutes.

Step 4 Add a rennet

レンネットを加える
Add milk melted in hot water and mix well. When mixing is finished, leave milk temperature at 35 degrees and leave it silent for 5 minutes.

Step 5 Cut the solidified milk with a knife

固まった牛乳をナイフでカットする
Milk solidified like egg tofu. This solidified milk is called a card. I cut it in a lattice shape so that it is about 2 cm square with a knife.

Step 6 Warm the card to separate the solid from the liquid

 
カードを温めて、固体と液体を分離させる
Increase the card to 40 ° C over 5 minutes. At that time, slowly shake the incubator to separate the card and whey (liquid). Then leave it for about 5 minutes.

Step 7 Pull out whey

ホエーを抜く
With temperature kept at 40 ℃, we will pull out whey using beads. Pull out the whey from the incubator and pay attention to leave only the card. You can also extract whey by tilting the incubator. You can use it for curry, stew and so on without throwing away the whey that you pulled out.

Step 8 Insulate and ferment the card

カードを保温し、発酵させる
Set the temperature of the incubator to 35 ° C and ferment for about 30 minutes to 40 minutes. On the way, I will continue to mature while changing the front and back several times. Confirmation of fermentation completion Take a small amount of card from the edge of the card, immerse it in hot water of 80 ℃ for about 1 minute and then try to extend it. Grab the ends and fermentation is completed if it stretches. At this point, the fermentation has not yet been completed when the card is not stretched out and it is in a state of being rough. Please try fermentation while watching the state. If there is a pH meter, fermentation is completed if the pH value reaches 5.2.
発酵完了の確認方法
 

Step 9 Drain the card

カードを練る
In the process from here on, please attach a heat-resistant glove on top of the gloves, please pay attention to burns and proceed. Round the card so that it gets clumped. In hot water of 80 ℃, please stretch and knead many times to return. When it gets hot it gets out of hot water and it is kneading, and when you continue to knead it back in hot water, The surface is smooth and sticky. Once the stickiness comes out sufficiently on the card and the surface becomes smooth, it is finished.
氷水
Place the cheese on ice water and set aside for about 20 minutes until the heat gets cold, it is completion of delicious mozzarella cheese. Put the preservation in the container as it is or save it in a refrigerator with a thin salt water attached. Let 's eat it in about a week.
完成
 

 

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

野村週報にレンネット紹介
 ◆ 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.

 

How to eat delicious mozzarella cheese

 Mozzarella cheese is a habitless flavor, with its unique elastic chewy charm. It is delicious even after slicing and eating as it is.
モッツァレラチーズの作り方
 Taking advantage of the refreshing taste and fragrance It is delicious even if it is used for salads and pizza.

1. Caprese (tomato and mozzarella cheese salad)

モッツァレラチーズの作り方
 Line up fresh tomato and mozzarella cheese and add basil. If you shake olive oil and black pepper then delicious caperese I can enjoy it.

2. Pizza toast

モッツァレラチーズの作り方
 If you bake toast with fresh mini tomato and basil and mozzarella cheese on the bread Delicious mozzarella cheese toast is finished. By all means, please try making delicious cheese at home.

 

What is rennet

Rennet is a milk enzyme that is used to make cheese. If you have milk, rennet and yoghurt (or citric acid), you can enjoy cheese making easily.
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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.
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 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.
 

NEW

 

facebook チーズづくりのコミュニティーページ

 
 
 facebook チーズづくりのコミュニティーページ
 
 

On Facebook, we opened a cheese making community page.

 

You can share your opinion on cheese making and exchange opinions on Facebook.

 

Everyone can participate, so please take a peek!

 

https://www.facebook.com/ Cheese making community -1812872522367132 /

 

 

Rennet powder (vegetable rennet) Points to remember

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 【raw materials】 · Vegetable rennet (It does not contain any animal-derived ingredients, no genetically modified ingredients are used.) ·salt 【capacity】 1 g 【Country of origin】 Turkey Preservation method: Please keep in a freezer for long-term storage.

 

 
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