味噌（ピーマン味噌）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
#Appetizers
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
チーズ（米酢のモッツアレラチーズ）｜くまの限界食堂さんのレシピ書き起こし
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- 2.6億回
- Number of Videos
- 1,009本
Ingredients
- pasteurized milk : 1L
- 米酢 : 大さじ3
- 水 : 1L
- salt : 小さじ1/2
Time required
20minutes
Procedure
-
1)
prepare
01:31
Add water and salt to the bowl and mix.
Add water (not listed) to a pot and bring to a boil. -
2)
heat up
02:23
Put pasteurized milk in a pan.
Heat over very low heat while stirring until it reaches 42 degrees.
Add rice vinegar and mix.
Remove the separated cheese through a sieve while mixing lightly.
Shape the cheese and drain the water for 2-3 minutes. -
3)
mold
04:28
Put 1 boiling water in a bowl.
Add 2 as it is.
Divide into appropriate sizes, remove from hot water and lightly knead.
Put it in hot water again and knead it.
Repeat several times to shape. -
4)
塩水に漬ける
06:04
Put 3 into the salt water of 1 and soak for about 5 minutes.
Cut into bite-size pieces and place on a plate to complete.
Point
・Rice vinegar can be substituted with apple cider vinegar or grain vinegar. Condiments such as sushi vinegar are not allowed.
・After adding the pasteurized milk, it is good to keep the temperature between 42 and 45 degrees.
・If it does not separate, add rice vinegar.
• Whey softens meat and can be used in marinades.
・If you leave it in the refrigerator for 2-3 hours, it will have a more chewy texture.
・Can be wrapped in plastic wrap or stored in the refrigerator while soaked in salt water.
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