Citric acid (for making cheese) 1.5 g × 4 capsule - kawashima the japanstore

Citric acid (for making cheese) 1.5 g × 4 capsule

$4 

 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...

 

What is citric acid?

クエン酸
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.

 

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

 · 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
 

 

Citric acid (for making cheese) 1.5 g × 4 packaging notes

クエン酸
 [Citric acid × 4 packaging] Ingredients: citric acid Storage method: Avoid high temperature and humidity, store at room temperature