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Mozzarella: What's the good stuff?

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Comments

  • fishlessman
    fishlessman Posts: 34,567
    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 =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,451
    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!
    Re-gasketing the USA one yard at a time 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Rennet can be found at beer making supply stores. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    OK, what benefits does why have over other liquids in the above suggestions?
    Judy in San Diego
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  • Botch
    Botch Posts: 17,342
    edited December 2016
    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.  :(

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @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.  
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • LadyGT
    LadyGT Posts: 109
    Whole milk mozzarella is good too. Much more convenient. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    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. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    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.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • MisterCode
    MisterCode Posts: 69
    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. 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Bump for a fresh batch of moz


    Gonna make some ricotta this afternoon. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • MisterCode
    MisterCode Posts: 69
    Amen, brother! I'm making my first batch right this very instant! Just added the rennet water. 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I backed off the 2nd 35 sec micro to 20sec.  Liked the texture better. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • MisterCode
    MisterCode Posts: 69
    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. 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • MisterCode
    MisterCode Posts: 69
    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?

    XL 2010 w/ Self-made hardwood lump charcoal
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  • MisterCode
    MisterCode Posts: 69
    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? 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited January 2017
    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. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • RRP
    RRP Posts: 26,451
    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.
    Re-gasketing the USA one yard at a time 
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  • SciAggie
    SciAggie Posts: 6,481
    @RRP To be clear - you freeze the whey without issue? Nice to know.  @Mattman3969 Nice work as always. 
    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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  • RRP
    RRP Posts: 26,451
    I have with no issues, but if you want another opinion...
    http://healthyeating.sfgate.com/freeze-whey-8241.html
    Re-gasketing the USA one yard at a time 
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  • SciAggie
    SciAggie Posts: 6,481
    @RRP Thanks. I didn't need a second opinion but I appreciate it. 
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    And the ricotta 


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    I'm inspired. That looks delicious. 
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    @SciAggie - thank you and it was exceptionally good for the first try.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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