Home Made Mozzarella for sale?

[JoeyVelderrain]

Do we have any cheese makers on here that would be interested in selling a few pounds of homemade mozzarella cheese? I attempted making some and it was a disaster. But I can't find quality Mozz locally other than the cheap fake stuff that burns in our high temp ovens.

anyone????

[Chef]

We make our own Mozzarella all the time. If I thought I could ship it i would send it to you no charge...what went so wrong? We teach classes and I find the number one reason people fail at making mozz is they use an aluminum pan! Go to our blog and check out the step by step instructions with photos. I hope that helps!

The Red Dragon Cafe: Homemade Mozzarella Cheese

And if you are ever in the RI area stop by for a lesson!!!

[JoeyVelderrain]

I think my biggest struggle was regulating the temperature, burned the milk first time, second attempt It never curded, I don't think I had the right type of rennet maybe?
I'll check out your site, maybe I'll get inspired to try again...

[texassourdough]

Hi Joey!

You can also order cheese curd to make your mozz with. I have used Polly-O for years. A good product. Probably a bit hard to locate in North Lousiana but can be shipped in 21 pound bags. I used to order it and cut it into 2 pound chunks and freeze it. (That makes it more economical rather than shipping a small amount.)

Good news is I have found a local source so now I can get it in smaller quanitities.

[Chef]

joey...check out this video Rikki Carrol the cheese queen making mozzarella, we buy our supplies off the internet from this lady!

Ricki Carroll's 30 Minute Mozzarella on Vimeo


Malinda

[C5dad]

Joey,

The trick is to be patient and willing to spoil a batch or two. I used Rikkis recipe and failed miserably -> My nuker is not a 1000 watt unit by any stretch (oh, a pun, not intended.)

If you are interested - go to this site:

CheeseForum.org

This is the holy grail for new and experienced cheese makers - Kind of like this is the place for brick ovens and Za!

My kids like the argentinian cheese - only aged 2 weeks but flavorful and melts wonderful! I use the home made culture route of butter milk or yoghurt.

Best o luck

Chris

[JoeyVelderrain]

am I using the right stuff?
the citric acid is the same stuff they put on sour candy.

[Tman1]

I just got something in the mail I ordered from the Wisconsin Cheese Board (free). They have a lot of small cheesemakers there. I'd list some, but I haven't tried anything yet.

Good luck!

[lwood]

That's the right stuff Joey

[JoeyVelderrain]

ok, another failure.
let's dissect my latest one...

the milk:


and this is when I was supposed to be seeing whey and scooping out the curds. All I saw was cottage cheese. whey never appeared.


I used Chef's recipe,
these are the ingredients:
1 gallon of milk
1 tablet of rennet
1/2 teaspoon of lipase
3 tspns of citric acid.

I reached the 90f temp and added the rennet and went on up to 105...nothing but cottage cheese...another gallon of milk down the drain literally.