Author Topic: Mozzarella  (Read 5379 times)

Offline mtnrockhopper

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Mozzarella
« on: February 02, 2013, 05:59:47 AM »
We made some mozzarella last night. First time making any cheese and it was pretty cool! What should we try next?



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Offline bluesman

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Mozzarella
« Reply #1 on: February 02, 2013, 07:06:39 AM »
This is on my list of things to do. I love fresh Mozzarella!
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Offline denny

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Re: Mozzarella
« Reply #2 on: February 02, 2013, 10:27:00 AM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
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Offline hopfenundmalz

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Re: Mozzarella
« Reply #3 on: February 02, 2013, 11:39:59 AM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.
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Offline denny

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Re: Mozzarella
« Reply #4 on: February 02, 2013, 11:48:38 AM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.

Yeah, my LHBS has both cheese making and coffee roasting equipment.  I just close my eyes when I walk by the display.
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Offline hopfenundmalz

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Re: Mozzarella
« Reply #5 on: February 02, 2013, 01:27:25 PM »
I have to admit, the coffee roasting is what has my interest. My LHBS is not into that, yet.
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Offline denny

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Re: Mozzarella
« Reply #6 on: February 02, 2013, 01:56:28 PM »
I have to admit, the coffee roasting is what has my interest. My LHBS is not into that, yet.

A good friend down the road is a killer homebrewer who also makes cheese and sausage and roasts coffee, has a vineyard and makes large amounts of wine and raises sheep.  His wife spins the wool.  I feel SO inadequate!
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Offline euge

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Re: Mozzarella
« Reply #7 on: February 02, 2013, 03:04:37 PM »
The last mozz I made the pH was missed when trying to rush the process. Somehow I made balls of it and vac sealed each. After 3-4 weeks in the fridge it became an excellent spreadable cheese similar to Laughing Cow.

I just love making cheese.
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Offline redbeerman

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Re: Mozzarella
« Reply #8 on: February 02, 2013, 06:16:29 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!

You'd look like me ;)
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Offline Alewyfe

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Re: Mozzarella
« Reply #9 on: February 02, 2013, 07:05:26 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.
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Offline mtnrockhopper

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Re: Mozzarella
« Reply #10 on: February 03, 2013, 06:50:46 AM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
I'll have to consider this very carefully.
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Offline mtnrockhopper

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Re: Mozzarella
« Reply #11 on: February 03, 2013, 07:00:51 AM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.
It was pretty easy and quick (at least relative to beer, or even bread). Start to finish it took about an hour - one of those "That's it?" moments.
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.
Goat cheese would be cool. I know there are a few goat farms around here, I'll have to look into it. I work for the Dept. of Agriculture so somebody at work must know.
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline tony

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Re: Mozzarella
« Reply #12 on: February 04, 2013, 03:34:51 AM »
I love smoked Gouda and it is so expensive here, so I make my own.
Some of my early efforts... I have since then bought proper molds to
make it look better. The taste is the same, yummy.


Offline phillamb168

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Re: Mozzarella
« Reply #13 on: February 04, 2013, 05:22:10 AM »
We made some mozzarella last night. First time making any cheese and it was pretty cool! What should we try next?


Care to share the recipe you used? Rennet or lemon juice? Any bacteria?
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Offline mtnrockhopper

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Re: Mozzarella
« Reply #14 on: February 04, 2013, 06:36:45 AM »
The recipe and process were very similar to this.
 
http://www.cheesemaking.com/howtomakemozzarellacheese.html
 
Except I used 2tsp citric acid and also added 1/8 tsp kid lipase to the cold milk.  I also added calcium chloride just before the rennet because the milk was pasteurized.
Jimmy K

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