What kind of mozzerella do you use on pizza?

busmania

I have a bit of a problem.  If I use the "real" mozzarella it is so moist that it makes the crust soggy and/or drips fluid onto the outside crust.

If I use the already shredded/low moisture stuff, it just doesn't taste as good.  how do you make the "real" mozzerla be less drippy?  Does that make sense?

RRP

What I prefer is to make my own - that way I can make it more dry than that from the grocery store. Here is the mozzarella I made and in the background is the remaining whey. Making it yourself only takes 30 minutes.

Botch

I use buffalo mozz, it too can be a bit soggy but the flavor is worth it.  Wonder if squeezing it in cheesecloth would help.  

busmania

I wonder if doing half and half would be a good compromise? Half low moisture and then half of the "real" stuff on top? Making my own won't happen today, but maybe in the future. 

Carolina Q

If using fresh mozz, you can place it on paper towels or in a mesh strainer and let some of the liquid drain away. Still gonna be a bit wet though.

If you want to use low moisture mozz, buy the one pound blocks and grate it yourself. Or just break off chunks and use it that way. The pre-shredded stuff is coated with something (I forget what) to keep it from sticking.

buzd504

I sub a bunch of provolone that I shred myself for most of the mozzarella, and then I use the fresh stuff - just less of it.

Eggcelsior

Buy the block, not the pre shredded. I have no issues that way.

Shurdaddy

The Eggcelsior said:

Buy the block, not the pre shredded. I have no issues that way.

The pre shredded usually contains cellulose (wood pulp).  I always try to buy the block and shred at home.

Shurdaddy

The pre shredded usually contains cellulose (wood pulp).  I always try to buy the block and shred at home.

500

I thought per-shredded had corn starch added so it wouldn't stick together.  Shredding off the block is better.  Years and years ago, I worked at a pizza shop.  They mixed provolone and mozzarella together for the pizza.  So it was melty and stringy.

busmania

It's funny, I used to be so against the pre shredded stuff. Then I got married and my wife does all the shopping so I had forgotten how much I hated it...until now. And now I remember why I hated it. Duh, the block stuff is always the best! Thanks everyone! I bought a block but figured I would need a little more so I bought a pound of the whole milk mozzarella too. I might mix some in or if I don't need that much ill save it for another day.

nolaegghead

The shredded stuff has a powdery coating that's typically some combination of corn starch, silicone dioxide and dioxin.  It does not melt as well.  But well enough most pizza places use it. 

The type of cheese makes more difference on how it melts than whether or not it's pre-shredded. 

Cheese can be made to not melt as well.  You can buy "sausage cheese" which is formulated to stay together at high temps...that's right, in sausage.

LetsEat

@RRP, your recipe brings a new definition to fresh cheese". If I am reading  the milk jug correctly, it expired 03/29/13!  

RRP

LetsEat said:

@RRP, your recipe brings a new definition to fresh cheese". If I am reading  the milk jug correctly, it expired 03/29/13!  

LOL - I wondered why it was so cheap and rank smelling!  

nolaegghead

Ron finds milk on sale (thrifty is good now the country has gone to hell in a handbag) and stores it in his bunker freezer.   Thaw, add some enzyme, microwave and bam....mozz.

blasting

Funny you would post this.  I've made 12 pies in the last 5 days experimenting with homemade mozz, and new dough.

In a 4 person blind taste test, in 100% of the cases the homemade mozz beat two different types of store bought fresh mozz. (not shredded).  I will be making my own mozz every time moving forward.

I also just read a new pizza book (MY PIZZA) and he recommends the cheese be quite "wet".  I think the wetness of your sauce is going to have a bigger effect on the dough than a few clumps of cheese.

blasting

BTW, when making your own mozz, you can control how moist it will turn out.

nolaegghead

I've never seen cheese contributing negatively to pizza moisture.  I cook my pies hot as hell though.

Legume

@busmania are you making up your pies and letting them sit a while before putting them on?  we have problems with soggy crust if they sit with sauce on them for very long - usually one pie is being made up as another is on the egg so it never sits for more than a minute or two before going on the egg.

RRP

blasting said:

BTW, when making your own mozz, you can control how moist it will turn out.

yup!


since early on it is quite wet as the cheese forms and leaves the yellowish whey.
 

blasting

That's some nicely formed cheese there Ron.  I'm just learning.  Mine tastes great, but doesn't look nearly as professional as yours.

busmania

nolaegghead said:

I've never seen cheese contributing negatively to pizza moisture.  I cook my pies hot as hell though.

I'm lazy and buy store bought dough so I only cook at 450 or so.   Actually, I love all kinds of pizza but my wife doesn't "love" pizza like I do.  I finally got her asking for pizza by buying a certain store bought dough and doing it in my cast iron.  if that's what it takes for her wanting pizza, ill make that every time!  It tastes great too.

Legume said:

@busmania are you making up your pies and letting them sit a while before putting them on?  we have problems with soggy crust if they sit with sauce on them for very long - usually one pie is being made up as another is on the egg so it never sits for more than a minute or two before going on the egg.

Interesting.  Yes, sometimes they sit for 30-45 minutes depending.

It's not that the crust is "soggy" but sometimes with the whole milk mozz you can actually see the moisture collecting on top of the crust or on top of the cheese. 

milesvdustin

I take fresh balls of mozz and slice it in 1/2 inch slices, put it between thick layers of paper towels. Then i lay a cutting board on top and put a bunch of canned goods on top for weight. 30 minutes later, no wet cheese. Melts beautifully. 

RRP

milesvdustin said:

I take fresh balls of mozz and slice it in 1/2 inch slices, put it between thick layers of paper towels. Then i lay a cutting board on top and put a bunch of canned goods on top for weight. 30 minutes later, no wet cheese. Melts beautifully. 

When I'm not using my own cheese and buy the small round balls of it I have found a wire type egg slicer cuts them into uniform thicknesses for the same drying as you state - but I don't flatten mine.

nolaegghead

I love to make home-made farmers style cheese for Indian food.  Saag paneer if I have a lot of spinach I need to use.   Man, nothing better than Indian food.  It's for the refined pallet, for sure, but if you have an open mind, it's a whole new world of tastes. 

blukat

@RRP & @blasting  I've been looking to make my own mozz.  Mind sharing your recipes, just bought some rennet the other day.  Thanks! 

RRP

blukat said:

@RRP & @blasting  I've been looking to make my own mozz.  Mind sharing your recipes, just bought some rennet the other day.  Thanks! 

30 Minute Mozzarella

 

This is a summary of a recipe from a library book entitled Recipes For All Types Of Cheese

 

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

 

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.

 

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 venture.

 

Recipe recap made by RRP.

NPHuskerFL

Been getting it in a 3or4 pk deal (round log and presliced) or just a large mound and I'll shred with a presto or just pinch pieces off. If in a bind and have none of the above plain ole preshredded. 

lwrehm

nolaegghead said:

I love to make home-made farmers style cheese for Indian food.  Saag paneer if I have a lot of spinach I need to use.   Man, nothing better than Indian food.  It's for the refined pallet, for sure, but if you have an open mind, it's a whole new world of tastes. 

You are a better man than I am!  I work with quite a few imports from India, and I can't stand going into the break room at lunch time, the smell of Indian food it the best diet plan I have seen.

RRP

lwrehm said:

nolaegghead said:

I love to make home-made farmers style cheese for Indian food.  Saag paneer if I have a lot of spinach I need to use.   Man, nothing better than Indian food.  It's for the refined pallet, for sure, but if you have an open mind, it's a whole new world of tastes. 

You are a better man than I am!  I work with quite a few imports from India, and I can't stand going into the break room at lunch time, the smell of Indian food it the best diet plan I have seen.

Me thinks dishes from India is an acquired taste. My very first experience was with my world traveler boss in an exclusive and very expensive India restaurant in New York City overlooking Central Park at night. The view was fabulous - but all the dishes which my boss ordered for Pat and I was were so spicy, full of curry and gawd knows what else ripped us a new a-hole by morning! Since then a couple from India who Pat has helped repeatedly has given us many dishes as thank you gifts. I still say it must be an acquired taste and I'm running out of desire to acquire that taste! 

Biggreenpharmacist

Hey ron what kinda rennet do you use. I just looked on amazon and theres several different kinds (animal,vegetable, organic vegetable, etc). ????