luisa_calif
Well-known member
Mozzarella!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I am thinking to attempt homemade Mozzerella. Any tips, pointers or recipes to share?
- Thread starter luisa_calif
- Start date
luisa_calif
Well-known member
And what would that be? I don't have access to buffalo milk.
I read that it is easy. I also read that it was difficult since hard to measure the PH of the curd at home.
I read that it is easy. I also read that it was difficult since hard to measure the PH of the curd at home.
heather_in_sf
Well-known member
my buffalo has gone dry. Alas! LOL but seriously, I've always wanted to do this too...
so I'm dying to know about your experience!
so I'm dying to know about your experience!
luisa_calif
Well-known member
I asked my MIL yesterday because I know she tried. She said she failed dismally. She has a PhD in
Nutrition and knows about temp control & lab conditions. She didn't mention the Ph though. I have made ricotta several times at home sucessfully. It was wonderful. Recipe from an old Sunset Magazine.
Nutrition and knows about temp control & lab conditions. She didn't mention the Ph though. I have made ricotta several times at home sucessfully. It was wonderful. Recipe from an old Sunset Magazine.
luisa_calif
Well-known member
Can you share the photos?
carol_in_iowa
Well-known member
I've done this a couple times
and it turned out wonderful.
I followed the directions at the linked web site. I used pasteurized cow's milk. You just need patience. The cheese will be ready in it's own time. Enjoy, it's a great experience.
http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella/MOZZARELLA_jn0.HTM
and it turned out wonderful.
I followed the directions at the linked web site. I used pasteurized cow's milk. You just need patience. The cheese will be ready in it's own time. Enjoy, it's a great experience.
http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella/MOZZARELLA_jn0.HTM
Email deleted years ago. But go to PegW photos, find "Ladies at CA Culinary"...
and scoot over to lovely Pat on the far right.
Are you there? Okay, now close your eyes and picture her at a work island hand-squeezing a fresh ball of dripping cheeseclothed mozzarella with a triumphant grin on her face.
That's my memory of the photo...a great image of a friend spreading her culinary wings.
and scoot over to lovely Pat on the far right.
Are you there? Okay, now close your eyes and picture her at a work island hand-squeezing a fresh ball of dripping cheeseclothed mozzarella with a triumphant grin on her face.
That's my memory of the photo...a great image of a friend spreading her culinary wings.
I did this last year except I bought the cheese curd from my favorite>>>
market that sells fresh mozzarella. I just wanted to try getting it flavored well in hot salted water and forming it. It was fun...haven't felt a need to do it again. You know, one of those "been there, tried that" kind of things.
market that sells fresh mozzarella. I just wanted to try getting it flavored well in hot salted water and forming it. It was fun...haven't felt a need to do it again. You know, one of those "been there, tried that" kind of things.
luisa_calif
Well-known member
Looks like good info here. Thanks
luisa_calif
Well-known member
Ha Ha! I know what you mean. I probably will do this "once"
carianna-in-wa
Well-known member
I saw Michael Chiarello do this once and it certainly piqued my interest>>>
especially when he made little boconccini by taking a cherry tomato, wrapping a basil leaf around it and then enclosing his fresh mozzarella around them into tiny yummy caprese balls. My goodness, it looked soooooo good.
especially when he made little boconccini by taking a cherry tomato, wrapping a basil leaf around it and then enclosing his fresh mozzarella around them into tiny yummy caprese balls. My goodness, it looked soooooo good.
I've made mozzarella and it's really easy and fun.....
the first time I used milk from the market and added some extra cream it was good. next time I used raw goat's milk and I liked the flavor of it. when my girlfriend's goats went "dry" for a few months she would bring raw cows milk from her neighbor's cow. WOW there would be 2 - 3" of cream on the top of the gallon jar. that milk made the best ever.
try making at home, it's fun and you'll enjoy it. I linked the recipe I use smileys/smile.gif
http://www.cheesemaking.com/
the first time I used milk from the market and added some extra cream it was good. next time I used raw goat's milk and I liked the flavor of it. when my girlfriend's goats went "dry" for a few months she would bring raw cows milk from her neighbor's cow. WOW there would be 2 - 3" of cream on the top of the gallon jar. that milk made the best ever.
try making at home, it's fun and you'll enjoy it. I linked the recipe I use smileys/smile.gif
http://www.cheesemaking.com/
luisa_calif
Well-known member
THANKS! I got distracted by ALL this salmon so I'm not sure when I will do this, but
hopefully before school starts!
hopefully before school starts!