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    Margharita Pizza - with home made mozzarella

    Posts: 6,481
    in Baking
    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
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    Comments

    • Posts: 12,136
      Great looking pizza. I bet the cheese is killer good.
      Thank you,
      Darian

      Galveston Texas
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    • Posts: 26,181
      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 the USA one yard at a time!
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    • Posts: 6,481
      @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
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    • Posts: 26,181
      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 the USA one yard at a time!
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    • Posts: 10,490
      Wow that looks absolutely perfect.  

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

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    • 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


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    • Posts: 26,181
      SciAggie said:

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

      And gloves!

      Re-gasketing the USA one yard at a time!
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    • Posts: 6,481
      @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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