#21  
Old 02-20-2008, 09:57 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: Lookey here you mozzarella junkies

WOOHOO!!!

Mail just came.

Supplies are here.

Rennet
Calcium Chloride
Citric Acid
Lipase Powder

Now I just need to lay my hands on some milk, a new thermometer, and some flaked salt.

Wish me luck!!:
Pictures soon.

Dave
__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #22  
Old 02-20-2008, 07:51 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Lookey here you mozzarella junkies

Flaked salt huh? Sounds like mail order around here. I can't even find metal studs.
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Reply With Quote
  #23  
Old 02-21-2008, 04:12 AM
Bacterium's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Lookey here you mozzarella junkies

Hi asudavew.....I've done a bit of cheesemaking myself.....I think I mentioned some stuff on cheese in the chit chat section a while back.

The 30 minute mozarella is a good one to get started on, sure it won't make a top shelf (high quality) cheese but it will be fresh. I haven't made any of this since I've had my oven - but would be interested to see what its like on WFO pizza.

Crash course on the general (very basic) steps of cheese making.

-The Starter(culture of bacteria) goes into the milk - this converts the sugar (lactose) into lactic acid. The acid production will help the curd to form and shrink AND prevent the growth of spoilage bacteria AND starters also help determine the characteristics of the cheese.

Starters have various types, for example - mesophilic or “medium temperature” which may be used in cheddar, blue vein etc. There is thermophilic or “high temperature” which tends to be used in yoghurt, some Italian cheeses ………and many other like mould spores and gas producing starters – which can help to create the eyes in things like Swiss cheese.

Once the starter has been in the milk for a while the bacteria will have multiplied many times over yet the milk will generally be the same consistency.

Next step is to add the rennet, which is basically an enzyme which reacts with the protein in the milk to coagulate it. Once it has coagulated the milk firms up – what we call the curd.

Next the curd is usually “cut” in some form to separate the whey. Harder cheeses (eg. Cheddar will generally be cut more, hence more whey is released. Whereas a softer cheese has less cut to retain some of the whey. Some cheeses may involve even heating the curd (eg. Gouda, Edam, Haloumi) to give different characteristics again

The following stages would then be salting the curd, pressing it (removing more whey – generally for harder cheeses), some have coatings (eg. Ash, grape seeds, wine).
Some cheeses might just go straight into brine (eg. Fetta) whereas others might undergo other things in the maturation process.
…..a very basic overview but hope it helps.

I’ve attached a few pics of when I made some fetta a while ago..

First there is the curd and whey

Then its after its been pressed in a block

And then you can see where I have cut it up into blocks and have it in the brine….


whoopss I haven't added any funny bits
Attached Thumbnails
Lookey here you mozzarella junkies-fetta-curd-stirring.jpg   Lookey here you mozzarella junkies-fetta-block-2.jpg   Lookey here you mozzarella junkies-fetta-brining.jpg  
__________________
Cheers
Damon


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #24  
Old 02-21-2008, 05:37 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Lookey here you mozzarella junkies

Hey cool Dave! Up and at em!

Can't wait to see how it turns out...
Reply With Quote
  #25  
Old 03-10-2008, 06:31 AM
sarah h's Avatar
Master Builder
 
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 567
Default Re: Lookey here you mozzarella junkies

Dave, a cheese question from Frances in another thread made me wonder ... how's the cheese-making going?
Reply With Quote
  #26  
Old 03-10-2008, 09:02 AM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Lookey here you mozzarella junkies

I'm curious as to what your costs are to make the cheese. Will it be less expensive than the store-bought variety?
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Reply With Quote
  #27  
Old 03-10-2008, 09:39 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: Lookey here you mozzarella junkies

Quote:
Originally Posted by gjbingham View Post
I'm curious as to what your costs are to make the cheese. Will it be less expensive than the store-bought variety?
Well I did finally make some... Then got busy and had to put it in the freezer.
I haven't used it yet, but I will soon.

I will probably make another batch.

The cost, excluding chemicals.... $30.00 that will make probably 50 lbs of cheese or more. .. Anyways.... 1 gallon of store bought milk made 1 lb of cheese.

About $4 dollars a gallon, plus chemicals = $4.60/lb

I will take some pics next time, and let everyone know how it turns out on pizza.

I just got back from D.C. so I have some catching up to do!

Dave
__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #28  
Old 03-10-2008, 09:40 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: Lookey here you mozzarella junkies

By the way, they loved my use of Ya'll in D.C.

Hick boy gone wild!

__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #29  
Old 03-10-2008, 03:11 PM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Lookey here you mozzarella junkies

I learnt to say "y'all" when I was in texas.... long time ago...
Reply With Quote
  #30  
Old 03-10-2008, 04:27 PM
RCLake's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Corsicana,Texas
Posts: 433
Default Re: Lookey here you mozzarella junkies

Quote:
Originally Posted by Frances View Post
I learnt to say "y'all" when I was in texas.... long time ago...
I'm sure you leaned to use "hon" more than y'all, after 25 years that still catches my ear, although 20 were in Houston and not heard as often.
__________________
RCLake

"It's time to go Vertical"

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mozzarella Lester Artisan Ingredients 9 12-19-2006 08:26 AM
Mozzarella Redux james Artisan Ingredients 6 08-17-2006 12:59 PM
Fresh Mozzarella jjerrier Artisan Ingredients 2 07-06-2006 01:59 PM
Baked eggplant with Mozzarella james Rice, Pasta and Vegetables 0 06-03-2006 01:56 PM
Mozzarella Yahoo-Archive Artisan Ingredients 8 03-21-2005 08:30 AM


All times are GMT -7. The time now is 09:28 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC