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My First Mozzarella
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okie joe View Drop Down
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Joined: 20 March 2010
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    Posted: 22 March 2010 at 16:59

First batch of Mozzarella...

I may never buy Mozz....again LOL

The book Home Cheese Makeing by Ricki Carroll.

1 gal whole milk...Citric acid from home brew shop as well as the 1/4 tab rennet.....follow the directions.....

thanks for the support, Got 14U Here is what you got me into Thanks Man,,     ....here are the pics.

Heating Milk...

Add citric acid

 

Add rennet 1/4 tab mix with 1/4 cup unchorinated water...

pulls away and scoop up curd with slotted ladle

or scoop with drain holes

microwave in bowl 1 min remove...press out whey

put on food grade glove and knead hot cheese...

knead cheese (work the whey out ) form ball

Finnished ball of great tasting freshst Mozz i have ever had....

money shot?

Thanks for watching...
Cowboy Cooking, Dutch Oven Cooking, Smoking Meat, Sausage, Cheese, Bread making But always ready to Learn
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2010 at 17:06
dang, that looks great, and sounds easy!
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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2010 at 02:41
Great job Joe! I've been toying with the idea of making mozz for a while now...guess I'll have to do it soon. That will be great this summer when the tomatoes start coming in...nice Caprese salad.
Go ahead...play with your food!
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2010 at 04:39
Here is a really cool link to a chef making mozz from curd...watch how he packages it when he's all done.
 
Go ahead...play with your food!
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okie joe View Drop Down
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Points: 14 		Post Options Post Options   Thanks (0) Thanks(0)   Quote okie joe Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2010 at 15:57
The renet I used was tablet form (animal) and  use 1/4 tablet for 1 gal of milk... Man it set the curd and I cut the last batch in cubes. I like it that way Clean break....cut heat curds and press the whey out.
Cowboy Cooking, Dutch Oven Cooking, Smoking Meat, Sausage, Cheese, Bread making But always ready to Learn
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okie joe View Drop Down
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Points: 14 		Post Options Post Options   Thanks (0) Thanks(0)   Quote okie joe Quote  Post ReplyReply Direct Link To This Post Posted: 24 March 2010 at 15:01
Check Out Home Brew Shops in your area or Order Online from Home Brewshops or  Home made Cheese shop...
Cowboy Cooking, Dutch Oven Cooking, Smoking Meat, Sausage, Cheese, Bread making But always ready to Learn
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Fire it up View Drop Down
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Joined: 21 March 2010
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Points: 11 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Fire it up Quote  Post ReplyReply Direct Link To This Post Posted: 25 March 2010 at 11:27
Wonderful tutorial, mozz looked great!
Thanks for sharing, I have got to try this!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2010 at 11:06
Okay, well I got the temps, instructions, rennet and fresh squeezed farm-cow milk this morning. All set, will be making mozz tomorrow!
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2010 at 16:01
All that fresh Mozzarella...I think I smell pizza coming up very soon!
Go ahead...play with your food!
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