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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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Kuma's limit cafeteria

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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.