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Pack of 20g for 20L of milk
Mozzarella Fiordilatte 20g
Recipe: At a temperature of 42°C. Add the culture for mozzarella, mix and,once reached the temperature of 38°C, put the rennet. The curd should be ready after 18/20 minutes. Make a first cross cut and measure Ph. Wait until you reach pH 5.80 and cut into cubes. Wait until you reach pH 5.20 and gently cut into smaller cubes and let it rest for 10 minutes. Once reached the pH 5.10, remove the whey and place the curd on a planer, cut in stripes and overlap them. Then try the dough by taking a piece and dip it in boiling water (90°C). To this, you will have previously added salt in the water (1 kg x 100 l of water). When the dough is elastic(like a chewing gum) it is ready to be shaped. Cut the dough in stripes and pour the hot water on the dough thoroughly mixing. Throw this first milk and put boiling water again, salt the dough (4 tablespoons salt for 5 kg) and cover the dough with new boiling water. Take a piece of this dough and shape the mozzarella. Just make it settle into cold running water for consolidation. The mozzarella is ready after resting one hour in cold water.
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Very Happy with the product. Mozzarella cheese is one of the most popular cheeses in the world. However Mozzarella bought in the store will not be as good as this one, prepared by hand. While processing the curd, it is heated in hot water to make it more malleable. Thanks to this process, Mozzarella is suitable not only for the right consistency, but also gets rid of most whey from the clot. Traditionally, this allowed the preservation of cheese and its storage in a warmer climate.
Tags: Cheese Culture