Masurila cheese
By VicentaLakin
Recipe Recommendations
- Chun Xian nai 1000g
- yogurt 100g
- chymosin
Steps for Masurila cheese
1
Courage of milk yogurt is made together, evenly mixed, heating to 35-42 degrees, one hour static, plus 0,16 grams of emulsion, evenly mixed with small spoons and forbidden to mix with egg-beaters. Eight minutes later, the milk was glued and cut with a knife。
2
After four hours, the acidity value was reduced to below 5.8 and the milk was filtered out with gauze。
3
Or use a leaking spoon to extract the milk speed, put it in hot water of 70-85 degrees for 20-50 seconds, then start squeezing back and forth, just like the face。
4
Squeeze and burn in hot water to ensure the best gel spot for cheese protein。
5
Make it work。
6
Masurila cheese complex. Do the spirit of craft。
7
Masurila cheeseball
8
With a little salt in the milk, that's how fresh Masurila cheese is sold in supermarket stores abroad。
9
Slice, slice, for the top pizza。