Making fresh mozzarella cheese
Lars
4 years ago
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Fresh cheeses from milk that went sour?
Comments (3)No, I would not suggest using spoiled milk. You can get sick from that. Spoiled milk is full of bad bacteria, not healthy bacteria. You need to start with fresh milk. Adding vinegar is not going to make that milk safe. Just because something is on the web or printed doesn't mean it is safe to follow....See MoreMaking Mozzarella
Comments (9)Al, yes, it melts and will string down just like store bought. When stretching it during the process, I got about 2 feet or so and could almost read through it. I probably won't have any left for pizza making! I didn't have to buy a kit and even found the citric acid at the local store. I ordered the liquid rennet and book from New England Cheesemaking. I had everything else needed....See Moremaking mozzarella
Comments (16)I also make my own cheese, mostly mozzarella and ricotta, I even took a local cheesemaking class a couple of years ago and posted pictures here. I also make my own yogurt using my Excalibur dehydrator. Mozzarella is dead easy once you get the hang of it, and delicious, plus you can make a batch of ricotta out of the whey when you are done with the mozzarella. Not much ricotta, but a little. Or you can just make a batch of ricotta if you are so inclined. I have the Ricki Carroll book, there are lots of good ideas in there, and I usually just use the "30 minute mozzarella" recipe that is all over the internet if you look for Ricki Carroll. She's called the "Cheese Queen", LOL. Annie Here is a link that might be useful: Ricki Carroll 30 Minute Mozzarella...See MoreSpeaking of 'rolled' things-have you encountered flat mozzarella?
Comments (36)BTW, if you want a LOT of ricotta, instead of a cup, you can make whole milk ricotta. This makes about 1 1/2 - 2 pounds from a single gallon of milk and if you use the cream it's WAY creamy... 1 gallon whole milk 1 tsp citric acid dissolved in 1/4 cup cool water 1 tsp fine salt 1-2 tbls heavy cream Add citric acid solution and salt into the milk and mix thoroughly. IN a large pot, directly heat the milk to 185-195F, do not boil. Stir often to prevent scorching. As soon as the curds and whey separate (make sure the whey is not milky, that it's clear/amber/greenish), turn off the heat. Allow to set, undisturbed, for 10 minutes. Line a colander with muslin or cheesecloth. Carefully ladle the curds into the colander. Tie the corners into a knot and hang the bag to drain for 20-30 minutes, or until the cheese has reached the desired consistency. The cheese is ready to eat immediately. For a creamier consistency, add the cream at the end and mix thoroughly. Store in a covered container in the refrigerator for 1-2 weeks. Yield 1 1/2 - 2 pounds Annie...See MoreLars
4 years agoLars
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4 years agolast modified: 4 years agoLars
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