Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 23, 2014 19:19:13 GMT 10
I haven't done it, but have recently heard that it's quite easy to make your own mozzarella from milk. Has anyone done this and if so , how please?dexter beef and dexter mozzarella sounds too good to miss out on putting on my next pizza.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 23, 2014 20:32:16 GMT 10
I have made mozzarella once, and I doubt I will ever attempt it again. It wasn't hard that is for sure, but an oh so painfully long procedure. Started at 9 in the morning, and didn't get it finished till after 5 in the evening. There are loooong incubations, and the last bit where you have to cook it to stretch it was just so painful. It was fantastic though, much creamier taste than the shop bought stuff, and it did make up quite a lot, so went a long way. I threw the last of it away before it was used as it went mouldy. Fetta, ricotta etc is so much easier. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 24, 2014 20:31:55 GMT 10
Oh! I was reading a recipe on the net which mentioned caustic something and something else and microwaving and within 30 minutes mozzarella was in your fridge!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 26, 2014 21:19:51 GMT 10
Hi squarepeg, I googled looking for that recipe, and found what is probably it. It uses citric acid for acidification, and rennet and the microwave. I don't know how this would go, I haven't done it. My recipe is the traditional one, using a starter for acidification, rennet, and long incubations until the right pH is reached. Then the stretching took forever, and that is an important part. I don't know how it would fit in the microwave, I used 6 litres of milk, so it made quite a lot of curd.
Maybe, just maybe, if I was feeling really keen and had a day to spare (like that is ever going to happen LOL) I would give it another go.
If you do have a go, and if you are buying milk to do it, use unhomogenised.
Homogenised milk doesn't make good cheese.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 6, 2014 20:24:48 GMT 10
that's the one louise, but where do I get rennet from?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 11, 2014 7:27:26 GMT 10
There is an online store that I use called Cheeselinks. Just google them and they have everything that you can ever want for making cheese. As well as having things for hobby cheese makers, they also supply for commercial use. They keep the vegetarian rennet, but it works just as well apparently as the real stuff. Unfortunately it seems expensive to buy all the different things to start, but they will last forever. There is usually enough for hundreds if not thousands of litres of milk. Just store it appropriately to what the directions say and it will keep. Have fun!  |
|
