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Margharita Pizza - with home made mozzarella

SciAggieSciAggie Posts: 6,416
I made my first home made mozzarella using the "One Hour Cheese" book. 
https://www.amazon.com/One-Hour-Cheese-Mozzarella-Paneer--Even-Burrata/dp/0761177485/ref=sr_1_1?ie=UTF8&qid=1470873284&sr=8-1&keywords=One+hour+cheese
It was fun and well worth the effort. There was significant satisfaction making a pizza from home made dough and cheese with basil from the garden. I had to buy the tomatoes :(
Sorry I don't have pics of the cheese making - the good part happens quickly and I needed an extra hand. 

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

Comments

  • Photo EggPhoto Egg Posts: 10,776
    Great looking pizza. I bet the cheese is killer good.
    Thank you,
    Darian

    Galveston Texas
  • RRPRRP Posts: 23,789
    Looks delicious! I too am a big fan of fresh home made mozzarella. Here is one of my batches and look at the remaining whey from that 1 gallon of whole milk!

    Re-gasketing America one yard at a time.
  • SciAggieSciAggie Posts: 6,416
    @RRP It took a couple of tries before I got the hang of it, but it was fun and I loved the flavor. What do you do with your whey?
    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
  • RRPRRP Posts: 23,789
    SciAggie said:
    @RRP It took a couple of tries before I got the hang of it, but it was fun and I loved the flavor. What do you do with your whey?
    If you Google the uses it is amazing what all it can be used for! The majority of mine has gone to providing acidity in the soil for great tomatoes, but the uses are endless.
    Re-gasketing America one yard at a time.
  • SmokeyPittSmokeyPitt Posts: 10,473
    Wow that looks absolutely perfect.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bhedges1987bhedges1987 Posts: 3,201
    /bow

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • RRPRRP Posts: 23,789
    SciAggie said:

     - the good part happens quickly and I needed an extra hand. 

    And gloves!

    Re-gasketing America one yard at a time.
  • SciAggieSciAggie Posts: 6,416
    @RRP Yeah, they're not kidding about it being hot when you knead and stretch the cheese. 
    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
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