I made mozzarella cheese.
I've been wanting to make this for a while.
I was looking for non-home-made milk.
I couldn't find any.
I'm selling it online.
I happened to be in a shop
that only used local additives.
I was looking at the store
and it was sold.
I thought,
wow, there's something.
So I bought a non-home-made milk
and I'm going to make mozzarella cheese.
I wanted to compare it.
I wanted to compare
the non-home-made milk
and the store-bought milk.
I wanted to do it,
but I finally found it.
First of all,
I think it was like this.
I'll eat it.
It's delicious.
It tastes like mozzarella.
Compared to the store-bought one,
the non-home-made milk
is a little less elastic.
But it tastes like milk.
It's thick and delicious.
It's not very elastic.
Especially the non-home-made milk
is more elastic.
It's like this.
But
when you eat it,
it tastes like mozzarella.
The non-home-made milk
is more elastic.
This is the store-bought one.
It's the same as the store-bought one.
It's not baked.
When I ate it,
the non-home-made milk
was closer to the store-bought one.
It doesn't taste like salt.
It's a little different
when you take out the cheese
such as lactic acid bacteria.
I'll leave the detailed explanation for a while.
The difference in taste
changes with the store-bought one and the handmade one.
The texture
and how it stretches when baked
are almost the same
as the non-home-made milk.
It's not exactly the same,
but it's pretty close.
The non-home-made milk
has a strong flavor
like mozzarella.
The texture is similar,
but the texture
is a little weak.
The texture is a little weak
compared to the non-home-made milk.
There are many reasons
such as the decrease in fat,
but I'll leave the details
as a reference page.
So, is the non-home-made milk
bad?
It's not like that at all.
It's a little softer.
The taste is
fluffy cheese.
It tastes like mozzarella.
I've eaten a lot of them now,
but if you use the store-bought one as a reference,
the non-home-made milk
is softer and fluffier.
It's hard to get the texture
of the non-home-made milk,
but when you eat it,
it feels like mozzarella cheese.
The texture of the non-home-made milk
is similar to the store-bought one,
and it has a chewy texture.
The texture of the non-home-made milk
is similar to the store-bought one,
so if you eat it as it is,
it doesn't taste like anything.
When you soak it in ice water,
add a little salt and season it with salt.
I think it's a good idea
to season it a little stronger
or sprinkle it with salt.
As for the price,
the non-home-made milk is expensive.
This is the non-home-made milk I made,
and I got about 180g.
This is the non-home-made milk I made,
and I got about 180g.
If you knead it harder,
the moisture will come out,
and it will decrease to about 150g.
Even if it's 150g,
it's barely taken.
The store-bought milk is about 330 yen,
and the non-home-made milk is about 350 yen.
It's very cheap depending on the supermarket.
It was sold for 298 yen,
so I used it this time.
You can get about 150 to 180g.
In the environment I researched,
you can get a lot more
if you make it with low-temperature sterilized milk.
It was cheaper than buying it.
As for the taste,
it doesn't taste like cheese.
It's a fluffy mozzarella.
I think some people
like this mozzarella better.
As for the non-home-made milk,
it's expensive.
To be honest,
it's not cheap,
but if you buy it and make it,
it's fun,
so it's worth a try.
However, if you want to make a profit,
it's subtle.
I think you should buy it normally.
But it's fun to make it yourself,
so there's no doubt about that.
And it's a little plus alpha
because you can get a good picture.
If you find a non-home-made milk,
it might be a good idea to make it.
This is the most common milk.
If you can make it with the most common milk,
you'll be able to reproduce it.
I used it.
I'm sure other manufacturers can do it,
but this time,
I was able to do it with another manufacturer.
However,
sometimes it doesn't work
depending on the manufacturer,
so I think it's better
to use this non-home-made milk.
As for vinegar,
I use this dense grain vinegar.
This is also the most popular.
You can get it anywhere.
In that case,
I recommend using these two.
It's so fluffy.
It's so delicious.
This is delicious.
If you raise the temperature,
it will become cottage cheese
and become rough.
Be careful of the temperature.
The surface is very beautiful like this.
So today
it was mozzarella cheese.
I used 1 liter of non-home-made milk
and it was 100 grams.
It may be affected by the texture
depending on how you pull it out.
There was such a difference,
so the non-home-made milk became expensive.
If you can get it,
why don't you try it?
Homemade mozzarella cheese is delicious.
It's good.
See you.
