Any fresh mozz cheese makers out there?
- Thread starter Brett-EDH
- Start date
Mark Foreman
TVWBB Wizard
EDIT 2:50 PM: As Doug pointed out, it didn’t copy and paste right as the original was in columns and very old. I posted a screenshot of the original below that is correct.
I have made mozzarella and other fresh soft cheeses for years. I use rennet vs vinegar or lemon juice. I’ve attached a recipe/how to that I have used for years. Do not remember the source, my bad. Results are excellent.
Text deleted.
I have made mozzarella and other fresh soft cheeses for years. I use rennet vs vinegar or lemon juice. I’ve attached a recipe/how to that I have used for years. Do not remember the source, my bad. Results are excellent.
Text deleted.
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Doug D
TVWBB Hall of Fame
Prior attempts at making fresh mozz on my part have been dismal failures, so was hoping this might give new insights, but there seem to be some omissions and incoherence in these directions, e.g. "Crush 1/4 tablet of rennet and" (what?) or "Next, microwave the curd on HI for 1 quite quickly to mix well with the citric minute." (citric?) and "Take off the burner and continue run out of the curd." (?)
Mark Foreman
TVWBB Wizard
Doug
My sincerest apologies. I reviewed the instructions and found it didn’t cut and paste correctly. Here is a screenshot of the original instructions.
My sincerest apologies. I reviewed the instructions and found it didn’t cut and paste correctly. Here is a screenshot of the original instructions.
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Mark Foreman
TVWBB Wizard
I think the recipe is from the New England Cheese Making Supply Company.
Here is the link: https://cheesemaking.com/products/30-minute-mozzarella-recipe
Gives same instructions with pictures.
Here is the link: https://cheesemaking.com/products/30-minute-mozzarella-recipe
Gives same instructions with pictures.
Doug D
TVWBB Hall of Fame
None necessary. I'll give this one a shot. (Adding The Citric Minute to list of potential band names.)
DuaneMac
TVWBB All-Star
I’ve thought about trying it but I’m happy with the mozzarella I buy. Our local ShopRite supermarket has a great cheese department, they make it fresh every Saturday and Sunday morning. It’s still nice and warm when you buy it! Got one today and had it with lunch. So soft and milky…yummm…
Brett-EDH
TVWBB Olympian
I’ll be experimenting later next week and through August. Using whole milk, the process is pretty easy from my readings.
I want some for my pizzas and to eat with heirloom tomatoes that we have in our region.
Fresh mozz, tomatoes, salami, olives and hams with some crusty bread and wine will be on the dinner menus.
August is quite warm here so a no cook, light dinner will be nice. And some grilled veggies too.
Scott Smith
TVWBB Pro
If you get there at the right time, you can watch the guy make it my ShopRite.
Ed P
TVWBB Honor Circle
There are those that enjoy cooking and the whole food prep thing, and then there are those who are willing to let them.There is not enough hours in a day for me to do all the stuff you folks are trying to do.
Geesh give it a rest... JK
I know you are joking, you are just as proud of them as I am.There is not enough hours in a day for me to do all the stuff you folks are trying to do.
Geesh give it a rest... JK
Brett-EDH
TVWBB Olympian
My cooking habit is cheaper than a shrink and I get a few good meals out of each session. Two objectives, one stone.There is not enough hours in a day for me to do all the stuff you folks are trying to do.
Geesh give it a rest... JK
DuaneMac
TVWBB All-Star
A lot of times they don’t even have them wrapped and priced yet so I have to shop a few aisles then go back! It’s so good! I went to the one in Flemington NJ today, there’s a Tractor Supply down the street so I picked up 10 bags of Cowboy briquettes too.
Ed P
TVWBB Honor Circle
You are definitely next level, Brett!
DuaneMac
TVWBB All-Star
He definitely is!