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Chef Angelo

Carlos Angelo Moroni
1934 - 1995

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  • Mozzerella from powdered milk

    Posted on : 19 June, 2019 Tags: cheese

    Found this excellent step by step video on how to make mozzerella cheese using powdered milk by youtube user TheMudbrooker https://youtu.be/hVDDLEF0vTU
    Patreon: https://www.patreon.com/user?u=19715027

    Ingredients:

    1 gallon water
    6 cups powdered milk
    1 1/2 sticks butter (6 ounces) salted, but unsalted will work too.
    1 1/2 teaspoons citric acid, dissolved in 1/2 cup water
    1 rennet tablet, crushed and dissolved in 1/4 cup water just before use
    1 1/2 teaspoons salt
    Directions:
    • In a large, heavy bottomed stainless steel pot dissolve milk powder in 1 gallon of water.
    • Melt butter, heating to no more than 120 degrees F.
    • Heat 1 1/2-2 cups the reconstituted milk to 110-120 degrees F.
    • Combine warm milk and melted butter in a blender and blend at high speed for 2-3 minutes.
    • Add milk/butter mixture to milk in pot and add citric acid dissolved in 1/2 cup water.
    • Heat on medium heat, stirring constantly, to 90 degrees F.
    • Remove from heat and add rennet dissolved in 1/4 cup water. Stir 30 seconds, cover and let stand undisturbed for 30 minutes.
    • Cut curd into 1 inch sections and return to heat. heat to 115 degrees F swirling curds frequently. Let stand 5 minutes.
    • Strain whey from curds and when a ball forms, knead gently to remove as much whey as possible.
    • Heat cheese for 1 minute in microwave, knead and pull to remove remaining whey, reheating as needed for 15-30 seconds.
    • When whey has been removed, add salt and knead in.
    • Reheat cheese and knead and pull until smooth and glossy. Chill.