#kejumozzarellakw #mozzarellakw #dirumahaja
Ingredient 1 without agar2:
- 210 ml / 25 tablespoons of water + 4 tablespoons of white dancau milk so 250 ml of liquid milk (can be replaced by UHT milk / other liquid fresh milk
- 3 tablespoons tapioca flour / sago flour
- 1/2 block of cheese
Ingredient 2 with ager2:
- 210 ml / 25 tablespoons of water + 4 tablespoons of white dancau milk so 250 ml of liquid milk (can be replaced by UHT milk / other liquid fresh milk
- 3 tablespoons tapioca flour / sago flour
- 1/2 block of cheese
- 1 packet of white agar2 without taste
If you want to be more economical, you can use liquid milk & tapioca flour at times 2 to 500 ml of liquid milk & 6 tablespoons of tapioca flour, while the cheese is still 1/2 block, it will produce more mozzarella cheese & it will still be delicious because all the quality ingredients are still good quality cheese tasted so much, because in fact the original mozzarella recipe only uses pure milk cooked with vinegar, no added cheese. But this is according to your taste & funds, hey ...
The recipe above produces a savory, creamy salty taste like mozzarella in general, but if you want a slightly sweet taste, you can add a little sugar and a little butter.
According to the green, the agar2 slightly covers the cheese taste, but according to the green, yes
If you have tried the recipe, don't forget to tag green on Instagram and use #zackligreen
Thank you🙂
Instagram: @zackligreen
How to make :
Watch the video until it's finished, my friend, because every second there are tips and tricks that you usually ask to make things run smoothly, good luck ..
Good luck👌
Негізгі бет MOZZARELLA KW WITH AGAR2 & WITHOUT AGAR2 WHAT IS THE DIFFERENCE? WHICH IS BETTER & MORE MORE?
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