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Mozzarella: What's the good stuff?
I'm finally going to ask the smart people. What mozzarella do I need to start using and what should I avoid? What's the most amazing mozzarella? And, what am I potentially doing that might be ruining my mozzarella?
Comments
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Don't use the pre-shredded stuff. It contains a caking agent.
Read this: http://slice.seriouseats.com/archives/2011/02/the-pizza-lab-the-best-low-moisture-mozzarella-for-pizzas.html
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Fresh Buffalo mozzarella from Italy is the good stuff. It's made from water buffalo milk and is the creamy melty blobs on a lot of high end pizza and subs.
You can find fresh local (cows milk) mozz in most decent stores and it's a serviceable substitute. Fresh mozzarella comes in balls (like this size of a lemon or so) sometimes its in a tub in water, others it's in tight plastic wrap. You would slice this, not grate it.
If you want to use shredded, always buy the best you can find in a block or wedge and shred it yourself. Shredded cheese in the bag starts with commodity cheese and has all kinds of anti caking agents added to it. It's garbage.Keepin' It Weird in The ATX FBTX -
im a fan of going to the deli section and having them cut me a block to take home to shred. im seeing my supermarket selling shredded stuff without the caking agents but its dryer than just shredding it yourself.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Fresh mozzarella looks like this when you buy it:
And like this when melted on something
Keepin' It Weird in The ATX FBTX -
I think freshness is the key and that's why when I take the mere 30 minutes to make a ball of it that is the best money can buy. For use on a pizza I then cut some into strips and then use an egg slicer to get uniform thickness in my pieces to dot my pizzas.
Re-gasketing America one yard at a time. -
RRP said:I think freshness is the key and that's why when I take the mere 30 minutes to make a ball of it that is the best money can buy. For use on a pizza I then cut some into strips and then use an egg slicer to get uniform thickness in my pieces to dot my pizzas.
Wait, you can make mozzarella in 30 minutes? From scratch (whole milk I presume)?XL 2010 w/ Self-made hardwood lump charcoal -
fishlessman said:im a fan of going to the deli section and having them cut me a block to take home to shred. im seeing my supermarket selling shredded stuff without the caking agents but its dryer than just shredding it yourself.Keepin' It Weird in The ATX FBTX
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MisterCode said:RRP said:I think freshness is the key and that's why when I take the mere 30 minutes to make a ball of it that is the best money can buy. For use on a pizza I then cut some into strips and then use an egg slicer to get uniform thickness in my pieces to dot my pizzas.
Wait, you can make mozzarella in 30 minutes? From scratch (whole milk I presume)?30 Minute Mozzarella
This is a summary of a recipe from a library book entitled Recipes For All Types Of Cheese - Recipe recap and revisions by RRP - Dunlap, IL
Ingredients needed:
1 gallon whole milk that has not been ultra-pasteurized
¼ teaspoon liquid rennet (or ¼ rennet tablet) diluted in ¼ cup cool, unchlorinated water
1 teaspoon cheese salt (optional) BTW un-idolized Kosher salt is a fine substitute.
2 level teaspoons citric acid (powder)
Method:
1. Add citric acid to milk and mix thoroughly
2. heat the milk to 88° - I used my Thermapen
3. gently stir in the diluted rennet using an up and down motion and continue heating to 105°. Turn off heat and let curd set for a few minutes – I let it go for 4 minutes - Secret here is to stop stirring - otherwise it will break up - you want it solid!
4. The curds should look like thick yogurt. If the whey is still milky white instead of yellowish wait a few more minutes.
5. scoop out the curds with a slotted spoon into a 2 quart microwaveable bowl. Press the curds gently with your hands pouring off as much whey as possible. Reserve the whey.
6. microwave the curds for 1 minute on high. Drain off the whey and quickly work the hot cheese into a ball with a spoon or your hands using rubber gloves for protection.
7. microwave two more times for 35 seconds each time draining off the whey and working the cheese OR for it to be more creamy then just one microwave period for 35 seconds is better!
8. knead the cheese quickly like bread dough until it is smooth. Sprinkle on the salt if desired while kneading and stretching. When the cheese stretches like taffy it is done, but if the curds break you need to reheat them again.
9. when the cheese is smooth and shiny it is ready to eat. If you want to eat it later cover it and refrigerate.
Yield: ¾ to 1 pound - Use of the by product of whey is a whole other topic!!!
Re-gasketing America one yard at a time. -
Good stuff Ron. It's a lot of fun too and you can make ricotta out of the remaining whey if you are in to that kind of thing. And if you make your own cheese, you clearly are
Keepin' It Weird in The ATX FBTX -
RRP said:Re-gasketing America one yard at a time.
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The Cen-Tex Smoker said:Good stuff Ron. It's a lot of fun too and you can make ricotta out of the remaining whey if you are in to that kind of thing. And if you make your own cheese, you clearly areXL 2010 w/ Self-made hardwood lump charcoal
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MisterCode said:The Cen-Tex Smoker said:Good stuff Ron. It's a lot of fun too and you can make ricotta out of the remaining whey if you are in to that kind of thing. And if you make your own cheese, you clearly are
IT's really fun and even more fun to tell everyone you make your own cheese. You will get some funny looks for sure.Keepin' It Weird in The ATX FBTX -
MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.
Regarding fresh mozz, some you can buy in tubs, the cheese is in small, marble-sized spheres. If you get this style, make sure to cut the spheres in half, or they'll roll off the pie when you "snap" it onto your stone (and mozz smoke is NOT good smoke). From personal experience._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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I used this the first time I made fresh moz now I just buy the rennet and citric acid as needed
https://www.amazon.com/gp/aw/d/B003XLWTIO/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1482860374&sr=8-2&keywords=mozzarella+cheese+making+kit&pi=SY200_QL40
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Botch said:MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.
Regarding fresh mozz, some you can buy in tubs, the cheese is in small, marble-sized spheres. If you get this style, make sure to cut the spheres in half, or they'll roll off the pie when you "snap" it onto your stone (and mozz smoke is NOT good smoke). From personal experience.Re-gasketing America one yard at a time. -
I agree with all of the above about the greatness of homemade mozzarella. It's a load of fun and easy to do. It took me a couple of tries to figure it out - but it's worth the little bit of trouble.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
RRP said:Botch said:MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.
Regarding fresh mozz, some you can buy in tubs, the cheese is in small, marble-sized spheres. If you get this style, make sure to cut the spheres in half, or they'll roll off the pie when you "snap" it onto your stone (and mozz smoke is NOT good smoke). From personal experience.Keepin' It Weird in The ATX FBTX -
Botch said:MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.
Regarding fresh mozz, some you can buy in tubs, the cheese is in small, marble-sized spheres. If you get this style, make sure to cut the spheres in half, or they'll roll off the pie when you "snap" it onto your stone (and mozz smoke is NOT good smoke). From personal experience.
Here's what's in the fridge now:XL 2010 w/ Self-made hardwood lump charcoal -
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Pretty sure regular pasteurized milk is fine for this. It's the ULTRA pasteurized stuff that doesn't work well (or at all). It's heated to a higher temp.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Botch said:MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.
Regarding fresh mozz, some you can buy in tubs, the cheese is in small, marble-sized spheres. If you get this style, make sure to cut the spheres in half, or they'll roll off the pie when you "snap" it onto your stone (and mozz smoke is NOT good smoke). From personal experience. -
Carolina Q said:Pretty sure regular pasteurized milk is fine for this. It's the ULTRA pasteurized stuff that doesn't work well (or at all). It's heated to a higher temp.In the bush just East of Cambridge,Ontario
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GlennM said:Carolina Q said:Pretty sure regular pasteurized milk is fine for this. It's the ULTRA pasteurized stuff that doesn't work well (or at all). It's heated to a higher temp.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie thanks for the clarification.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Where do you find rennet and citric acid?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Citric acid can be found in the canning aisle of most grocery stores. I buy rennet at ModernistPantry.com. You can get CA there too but it's super cheap at the grocery store.Keepin' It Weird in The ATX FBTX
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I have to try this. I have meaning to do this for about a year the last time this topic was discussed in depth, but never got around to it. I just have to do it.
What can you do with the whey? (I do not like ricotta) Is there something else? Or does that really require a separate discussion?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:I have to try this. I have meaning to do this for about a year the last time this topic was discussed in depth, but never got around to it. I just have to do it.
What can you do with the whey? (I do not like ricotta) Is there something else? Or does that really require a separate discussion?
soup broth for cream-style soups
soaking liquids for beans and grains
ice cream or sorbet
biscuits, bread, and pizza crust
smoothies instead of dry whey powder
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Color me lazy. I buy it from the market and haven't been disappointed in the least. I've grown found of the fresh pearls in evoo with herbs or even the 4pk of fresh log style presliced portions. At some time I may dive into making my own.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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SciAggie said:GlennM said:Carolina Q said:Pretty sure regular pasteurized milk is fine for this. It's the ULTRA pasteurized stuff that doesn't work well (or at all). It's heated to a higher temp.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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