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What kind of mozzerella do you use on pizza?

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Comments

  • Chubbs
    Chubbs Posts: 6,929
    @nolaegghead didn't you say fresh mozz is better with breast milk? Can you explain this to our friends please. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • DMW
    DMW Posts: 13,836
    Chubbs said:
    @nolaegghead didn't you say fresh mozz is better with breast milk? Can you explain this to our friends please. 
    It's better than the "other" kind of milk...

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    @Chubbs I think @DMW illustrated it pretty well if you've seen Kingpin
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    I love lamp..
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  • RRP
    RRP Posts: 26,455
    Biggreenpharmacist said:
    Hey ron what kinda rennet do you use. I just looked on amazon and theres several different kinds (animal,vegetable, organic vegetable, etc). ????
    I'm no expert OK? but I have always used liquid calf rennet with success. Thing is it must be kept refrigerated. The other thing is while it has a "best by" date so maybe the tablet form makes more sense. OTOH as long I I have had it in the frig I have used it a couple years after the best by date. I suppose just making a few batches of cheese over time I don't know any better, but even my aged rennet seems to congeal like when it is fresh. Again though the key is getting the whole milk which has not been ultra pasterized. In some communities that issue itself is far more of a treasure hunt in itself.
    Re-gasketing the USA one yard at a time 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    RRP said:
    Biggreenpharmacist said:
    Hey ron what kinda rennet do you use. I just looked on amazon and theres several different kinds (animal,vegetable, organic vegetable, etc). ????
    I'm no expert OK? but I have always used liquid calf rennet with success. Thing is it must be kept refrigerated. The other thing is while it has a "best by" date so maybe the tablet form makes more sense. OTOH as long I I have had it in the frig I have used it a couple years after the best by date. I suppose just making a few batches of cheese over time I don't know any better, but even my aged rennet seems to congeal like when it is fresh. Again though the key is getting the whole milk which has not been ultra pasterized. In some communities that issue itself is far more of a treasure hunt in itself.
    I was just gonna order some from amazon and wondered what to try. I gotta give the cheese making a try. 

    Little Rock, AR

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  • nolaegghead
    nolaegghead Posts: 42,109
    @Biggreenpharmacist I've used both types and they both work well.
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    I love lamp..
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  • RRP
    RRP Posts: 26,455
    nolaegghead said:
    @Biggreenpharmacist I've used both types and they both work well.
    Thanks for chiming in! That's the reason I qualified my reply with:

    I'm no expert OK?
    Re-gasketing the USA one yard at a time 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Thank ya'll. im gonna order some. Gotta give this a shot. 

    Little Rock, AR

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  • GlennM
    GlennM Posts: 1,449
    How long does the cheese last and what can you use the whey for?
    In the bush just East of Cambridge,Ontario 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    As someone mentioned maybe using a blend would be a good compromise.  

    Here is a video on how to make a 3 cheese blend.  It is pretty complicated so you may have to watch it a few times. 
    https://www.youtube.com/watch?v=nfxpwbWBNuU

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

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  • RRP
    RRP Posts: 26,455
    GlennM said:
    How long does the cheese last and what can you use the whey for?
    As for shelf life I haven't a clue because it tastes so good you just eat it very quickly!
    As for uses of the whey I pour in on our tomato plants, but here's 16 uses: http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html
    Re-gasketing the USA one yard at a time 
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  • blasting
    blasting Posts: 6,262
    GlennM said:
    How long does the cheese last and what can you use the whey for?
    @GlennM  I don't think there is a use for the whey, I've been throwing it out.   Not sure how long the cheese lasts.  

     Cost wise, you are into each batch for less than $1 in supplies plus a gallon of milk.   Flavour wise home made tastes better.
    Phoenix 
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  • nolaegghead
    nolaegghead Posts: 42,109
    @blasting You can make ricotta with the whey, or use it in soup stock.
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  • VooDuuChild
    VooDuuChild Posts: 54
     When I worked in pizza joints, at one place we used 2/3 mozz to 1/3 muenster...excellent mix.
    1) XLBGE                  1) PK's Pro 100 pound capacity commercial grade electric smoker
    2) Chief smokers        1) Brinkmann...first smoker...gave to a buddy after years of great service.
    1) Char Broil Gas grill  1) Square Char Broil coal grill   1) Round XL Weber round coal grill
    1) Rotisserie for the Weber grill (AWESOME).....I don't have a problem, I can stop anytime I want...I can.
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  • milesvdustin
    milesvdustin Posts: 2,882
    I like the provel cheese from st louis. I know its all processed but its good stuff.

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Pizza needs different cheeses IMO, but for the mozzarella we use Frigo from Costco. Comes in a 2# block. I shred at home and like chicken, let the shredded cheese air dry on a plate in the fridge for a few hours. Big difference if you are getting too much moisture. IMO, fresh mozzarella is added only in small amounts, not as the main cheese. 
    For Greek style pizza a bit of feta on top of the mozzarella, maybe some Gruyere with ham and pineapple and Romano with Italian sausage. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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