Simple recipes. Look up. Turned out really good. Boil for 1 hour in pressure cooker. Just water, no stock.
the real mozzarella calls for thermophilic culture and no citric acid. acidity develops in the fridge over a 24 hour period. curds should melt at 170f
Using veggie rennet.., not sure if it’s still proper cheese but that’s all I could find in the store.
1 gallon of whole milk (I should try non homogenized milk next time)
1.5 teaspoons (corrected from 1.5 tablespoons erroneously used previously) of citric acid added to the milk before warming it up.
4 drops of rennet, directly into the milk that’s been heated to 92f… Next time, will dilute it in Luke warm water. 1/4 of a cup before adding. when trying with animal rennet better results. nicer curds.
Let set… 45 mins to 12 hours.
Drain whey via cheesecloth. Reserve whey for storing cheese later.
Heat curds in the microwave 30 secs at high heat. More whey will be released. Start kneading the curds. This process usually needs to be repeated 4 or more times to the get stringy mozzarella quality. Add salt and spices at this stage.
Make a whey and salt brine and keep the mozzarella balls immersed in it. Store in the fridge.
Used this vid as a reference:
And finally I ruined my IC. In a stupid attempt at making cheese at home. The coils heated the milk to 70 degrees celsius and the temperature around the coils was hot enough to burn the fat in the milk and create a crust that caused them to overheat and fry. here the photo:
Here are some pics of the first immersion circulator I ever used. Built it form scratch based off a DIY project by Scott Heimendinger feature on his blog seattlefoodgeek.com
Ever since I built it, I’ve been introduced to a new understanding of how heat affects foods. Best 75 bucks I’ve spent. If you wanna get serious about cooking, and you are a control freak. this is the path.
Sodium alginate and calcium chloride. Basic spherification. Amount of alginate was too high, need to test with half the percentage, I think I went up to 2%
The simplest arepa recipe I can think of calls for 2 ingredients. Corn flower and water.
Harina PAN contain no additives.
Few things I’d like to try on this post:
1. uneven frying of arepas on a skillet, solve it. Im sure you can get an even browning.
2. oven arepas. No oil, will it brown? I’m sure it will. 400f
3. sour arepas. vinegar, lime. Baking soda?. Done! it actually worked really well.
4. savory arepas. Baking powder. what would happen.
5. sweet arepas. chocolate arepas? papelon? corn goes well with tons of things.
6. mozzarella stuffed bugnuelos. Now that i’ve made my own cheese, this could be fun
7. crispy crackers. Keep oil to a minimum. Herbs.. etc.
8. garlic infused water. Garlic arepas. This could be awesome.
more to come when i get back to this blogging thing 🙂