Mozzarella: What's the good stuff?

fishlessman

this is a good post, just googled my area and theres a place that still delivers non-homogenized lightly pasteurized milk, just like the old days. milkman, metal milk box, glass bottles, they even have local raised pork and beef, chicken and eggs. this could work for me

RRP

jtcBoynton said:

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?

Use for risotto, oatmeal, rice or beans instead of pure water
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

and if none of those uses appeal to you then acid loving plants such as tomatoes thrive on whey!

Carolina Q

Rennet can be found at beer making supply stores. 

Judy Mayberry

OK, what benefits does why have over other liquids in the above suggestions?

Botch

U_tarded said:

Botch said:

MisterCode said:
My wife swears by raw whole milk, non pasteurized, non homogenized. So we always have a gallon on hand.   

@Botch Natural Grocers in southern utah sells raw milk, they do make you sign a waiver for it though.

Thanks!  Seems I just saw a new "Natural Grocers" store here locally, can't remember where; will keep an eye out for it.  
Having to "sign" for fresh food, though; glad I'll be dead soon, this country just isn't working anymore.  :(

NPHuskerFL

@U_tarded & @Botch Waiver signature for raw milk is there to protect the farmer from sue happy folks. Sadly this is pretty standard stuff anymore. I prefer farmfresh eggs, meat and produce and have had raw goats milk (no raw cow milk in a long time) but, I wasn't asked or required to sign any waiver documents.  

LadyGT

Whole milk mozzarella is good too. Much more convenient. 

jtcBoynton

Judy Mayberry said:

OK, what benefits does why have over other liquids in the above suggestions?

Added nutritional value. whey contains lactose, vitamins, protein, minerals, and some fat.

In bread making  it will help in browning the crust. 

jtcBoynton

NPHuskerFL said:

@U_tarded & @Botch Waiver signature for raw milk is there to protect the farmer from sue happy folks. Sadly this is pretty standard stuff anymore. I prefer farmfresh eggs, meat and produce and have had raw goats milk (no raw cow milk in a long time) but, I wasn't asked or required to sign any waiver documents.  

Each state sets it's own rules on the sale of raw milk.  Here in Florida the sale of raw milk for human consumption is prohibited.  It can be sold for animal feed.  What you do with it when you get home is up to you.

MisterCode

Mattman3969 said:

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

I went ahead and purchased this to learn the ropes. Then I'll buy the raw materials independently after this is used up and I know what I'm doing just like you did. 

Mattman3969

Bump for a fresh batch of moz


Gonna make some ricotta this afternoon. 

MisterCode

Amen, brother! I'm making my first batch right this very instant! Just added the rennet water. 

Mattman3969

I backed off the 2nd 35 sec micro to 20sec.  Liked the texture better. 

MisterCode

Wow, that was easy! I think I may have overkneeded it though. Doesn't take much kneeding. That's for sure. Sitting in ice water now. 

I just followed the instructions in the kit. Now I'll go back and read RPP's instructions above. 

MisterCode

Out of the ice water (10 min total). RRP didn't say anything about ice water. I only used 1 min 30 secs of microwave heat. The Kit's instructions said to mix the citric acid into 1 cup of water and add that when the milk gets to 85. I like RRP's method on the citric acid. 

I can tell the next batch will be better now that I've got one batch worth of experience. Now... Do I have to use this whey immediately? Or can I put it back in the milk jug and figure out the whole ricotta thing later?

MisterCode

Okay, so one step I screwed up was the salt. To help me out my wife grabbed the iodized salt because I was all messy. 

Just tasted the cheese. It is definitely over kneeded for what I was hoping for. Tastes like mozzarella though! But when I pull off a slice it strings like string cheese. What causes that? 

Mattman3969

I think over kneading and removing too much whey.  My first batch was dry and stringy so I didn't squeeze out as my whey the next time and kneaded less.   Skip the ice bath. I should have told you that.  My bad :(

i think the whey is good fora while in the fridge. Maybe @rrp or any other cheese heads will confirm. 

RRP

Mattman3969 said:

I think over kneading and removing too much whey.  My first batch was dry and stringy so I didn't squeeze out as my whey the next time and kneaded less.   Skip the ice bath. I should have told you that.  My bad :(

i think the whey is good fora while in the fridge. Maybe @rrp or any other cheese heads will confirm. 

When I had the space in my freezer I used to just put the milk jug in there to freeze. I had 3 jugs at one time and kept one for over a year.

SciAggie

@RRP To be clear - you freeze the whey without issue? Nice to know.  @Mattman3969 Nice work as always. 

RRP

I have with no issues, but if you want another opinion...
http://healthyeating.sfgate.com/freeze-whey-8241.html

SciAggie

@RRP Thanks. I didn't need a second opinion but I appreciate it. 

Mattman3969

And the ricotta 

SciAggie

I'm inspired. That looks delicious. 

Mattman3969

@SciAggie - thank you and it was exceptionally good for the first try.