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-   -   Lookey here you mozzarella junkies (http://www.fornobravo.com/forum/f19/lookey-here-you-mozzarella-junkies-3073.html)

asudavew 12-14-2007 10:15 AM

Lookey here you mozzarella junkies
 
I'm gonna test my cooking skillz at making homemade mozzarella. :cool:

Surely, some of my fellow WFO'ers have done this before. (I know .. I know.. stop calling me Shirley) Anyways....

I do have a question(s).

Is rennet a product available locally or only online?
If it is available locally, where the heck can one find it.... grocery store.. cooking store... Wally World? :confused:

Also, is it possible to get the curd to form with something else? i.e. vinegar, lemon juice... etc..... :confused:

Thanks in advance for all the answers!

Let the posts fly! And don't forget any helpful hints that are totally unrelated to any of the above questions! ;)

Dave

CanuckJim 12-14-2007 01:58 PM

Re: Lookey here you mozzarella junkies
 
Dave,

I've never done it myself, but here's a link that might get you started:

MOZZARELLA_DC8

Jim

sarah h 12-17-2007 08:02 PM

Re: Lookey here you mozzarella junkies
 
Hey Dave,

I'm no expert but I did try making cheese about two years ago and the results were ... well ... interesting. The one I did was a very basic cheese and it used either vinegar or lemon juice instead of rennet but I don't think you can just interchange these or any other ingredients when making cheese. My research and limited experience suggest that any modification to a cheese recipe, whether an ingredient or a quantity, immediately makes it into a completely different type of cheese, which may or may not be what you want to do. I also think making cheese is one of those things that likely needs practice to obtain a final product that you'll like - maybe even more so than making good bread! - but still very worth doing, from a personal satisfaction standpoint. Making a really good cheese could be a challenge though, as the ingredients, the humidity and the temperatures are all critical to success.

Here's a link to a site with some interesting info, some recipes, instructions on making your own cheese press and a link to what I think is a cheesemaker's forum: Cheese Recipes (you can't desert us for this one though!)

Let us know how your cheese experiment turns out! You've rekindled my interest in making cheese so you may see results from me too ... but not till the New Year!!

Sarah

mian 02-10-2008 11:54 PM

Re: Lookey here you mozzarella junkies
 
Dave,
If you are still looking for mozzarella recipes, here are a few more links:

- New England Cheesemaking Supply
I ordered their 30-min mozzarella kit a few years ago. It is not "authentic" since it uses citric acid instead of fermentation to get the right pH (mozz is picky about pH, it won't stretch properly if it is even slightly off), but it is still good, and a lot of fun to make. You can find useful info in their FAQ an recipie section (try the swedish ostkaka for a different dessert).

Another place that sells kits as well as rennet etc:
Cheese Making Books

The one Sarah h gave you ( Cheese Recipes ) is a good one for the more authentic version, but then you need to get special cultures.

My advise would be to try the quick and easy version (w citric acid) first to get a feel for it, and then for more complex flavours, do the cultured version.

Sorry, cant help you with local sources for rennet, here in Sweden we can still get liquid rennet at some supermarkets (refrigerated near the butter and stuff) or a stronger kind (mostly for commercial use) at the pharmacy. But, then again, fresh yeast is common here too, as I've understood is not the case in the US. Both the companies above sells it if you want to order online. The tablets or dried is probably best, it keeps longer.

/Mari

Ken524 02-11-2008 08:54 AM

Re: Lookey here you mozzarella junkies
 
There's a restaurant here in Louisville that was featured in the paper a few weeks back. The chef was boasting that he only uses his own Mozz made fresh daily. He made it sound like it wasn't a really big deal to make (he didn't give a recipe, though).

Sounds like a fun project (maybe a good Science Fair subject for Harley?)

gjbingham 02-11-2008 09:10 AM

Re: Lookey here you mozzarella junkies
 
Might as well by a buffalo too :)

Ken524 02-11-2008 11:35 AM

Re: Lookey here you mozzarella junkies
 
Quote:

Originally Posted by gjbingham (Post 23980)
Might as well by a buffalo too :)

...and make sure it's a female. I've heard that you should never try milking a male buffalo.

(but what do I know? I'm a city boy.)

asudavew 02-11-2008 12:04 PM

Re: Lookey here you mozzarella junkies
 
Quote:

Originally Posted by Ken524 (Post 23986)
...and make sure it's a female. I've heard that you should never try milking a male buffalo.

(but what do I know? I'm a city boy.)

Why not?

Does it anger them?

gjbingham 02-11-2008 07:14 PM

Re: Lookey here you mozzarella junkies
 
No Dave, it gives the cheese an off taste:eek:

Funny stuff Ken!

asudavew 02-11-2008 07:21 PM

Re: Lookey here you mozzarella junkies
 
Quote:

Originally Posted by gjbingham (Post 24003)
No Dave, it gives the cheese an off taste:eek:

Funny stuff Ken!

George,

That one really cracked me up!


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