ピメントン入りモッツァレラ

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 2 liter of pasteurized cow milk.
3. +Ingredients
Please add:
2 g of add 2 grams of pimentòn
4. Mix
Time: 00:00:15
Temperature: OFF
Speed: 50 RPM
5. Heat
Time: 00:07:00
Temperature: 41 °C
Speed: OFF
6. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative: • 1/4 of a teaspoon thermophilic culture
7. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative: • 16 drops Calcium chloride solution (35%) by diluting in 10 times the volume of bottled water.
8. Mix
Time: 00:00:15
Temperature: OFF
Speed: 50 RPM
9. Heat
Time: 00:52:00
Temperature: 38 °C
Speed: OFF
10. Heat
Time: 00:08:00
Temperature: 41 °C
Speed: OFF
11. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative: • 16 drops liquid rennet
12. Mix
Time: 00:00:20
Temperature: 40 °C
Speed: 100 RPM
13. Heat
Time: 00:30:00
Temperature: 37 °C
Speed: OFF
14. Cut
Temperature: OFF
Cut Size: Soft
15. Heat
Time: 00:10:00
Temperature: 40 °C
Speed: OFF
16. Cut
Temperature: OFF
Cut Size: Soft
17. Mix
Time: 00:00:10
Temperature: 40 °C
Speed: 30 RPM
18. Heat
Time: 01:45:00
Temperature: 32 °C
Speed: OFF
19. Heat
Time: 00:05:00
Temperature: 40 °C
Speed: OFF
20. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:10:00
21. Instructions
Cut the curd into large squares (outside of the pot)
22. Heat
Time: 00:15:00
Temperature: 87 °C
Speed: OFF
Tip: Heat half of the collected whey with half of water
23. Instructions
Dip the individually cut portions into the hot whey-water mixture for about 5-10 seconds, and remove them again. Knead the mixture by hand wearing heat resistant gloves, press the curd flat and overlap it on itself. Repeat 4-5 times until you obtain a chewing gum like texture, and shape into balls.
24. Instructions
After the balls are shaped, place them immediately in cold water and let sit for 15 mins.
25. Instructions
Afterwards, put the mozzarella balls in a salted solution (3% salt), add 8-10 drops of calcium chloride to the water and store in the fridge for about 8 hours.