There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Saturday, November 2, 2024

Mozzarella - Untested

https://www.instagram.com/reel/C_9d_oRP0V1/?igsh=bXNlNzJwNGE2bWZn

2L whole milk
7 tbsp white vinegar
  1. Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins
  2. Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible
  3. Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth
  4. Repeat this step 2-4 times until a nice smooth texture is achieved
  5. Shape the mozzarella into a ball, salt can be added now
  6. Place the finished balls into a bowl of ice water for 10-15 mins
  7. Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks

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