[Cheese] Cheese Digest, Vol 5, Issue 28
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Sat Jan 28 12:17:29 EST 2006
I regularly, make 30 minute mozarella. I have altered the recipe to use 8TBS of lemon juice per gallon of milk instead of citric acid, I also use farm fresh (raw) milk: which stretches and is smoother than any I have tried to make with store bought orgnaic low heat pasteurized milk. Also the professionals do not use a microave and neither do I. I heat the salted weigh whey to 175 degrees(which is also mentioned in Home Cheese Making by Ricki Carrol)and I dip the curds in at least 5 times and stretch like taffy. Works every time. I have recently been pressing this cheese, which makes it more grateable and tomorrow plan to smoke a batch...yum.
Linda Conroy
www.moonwiseherbs.com
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> Today's Topics:
>
> 1. The 30-minute mozzarella that wasn't (Erica Schechter)
> 2. Re: The 30-minute mozzarella that wasn't (Jack Schmidling)
> 3. Re: The 30-minute mozzarella that wasn't (Dehaven James W)
> 4. Re: The 30-minute mozzarella that wasn't (Jack Schmidling)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 27 Jan 2006 20:03:09 -0500
> From: Erica Schechter <erica.schechter at gmail.com>
> Subject: [Cheese] The 30-minute mozzarella that wasn't
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID:
> <9d3206c0601271703k2370a936l345b8b57acf63d72 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> So I tried Ricki Caroll's recipe for 30-minute mozzarella. If you are
> unfamiliar with this, the recipe is shown here:
> http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html
>
> I know that the curds must be 145 degrees to stretch. Fresh out of the
> microwave, the curds pulled themselves. However, they cooled off
> rather quickly. I did remember to knead the curds to distribute the
> heat before stretching. They just kept cooling off. I reheated several
> times. I got the curds to a point where they were opaque and shiny,
> but they never stretched very far.
>
> I wonder, did I do something wrong? I only deviated from the recipe in
> that I added a bit of calcium chloride to my store-bought milk. Or is
> microwave mozz just unreliable? Did I ruin it by microwaving the curds
> a whole bunch of times?
>
> Thanks,
> Erica
>
>
>
> ------------------------------
>
> Message: 2
> Date: Fri, 27 Jan 2006 22:08:50 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] The 30-minute mozzarella that wasn't
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <43DAEE52.4040207 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Erica Schechter wrote:
> > So I tried Ricki Caroll's recipe for 30-minute mozzarella. If you are
> > unfamiliar with this, the recipe is shown here:
> > http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html
> >
> > I know that the curds must be 145 degrees to stretch. Fresh out of the
> > microwave, the curds pulled themselves. However, they cooled off
> > rather quickly.
>
>
> Well, her pictures can't lie, I guess but I have never gotten Mozz to
> stretch like that and I did it the hard way.
>
> I have never used citric acid either and that simplifies thing greatly.
>
> The key is temp. It must be in the range you mentioned and it cools off
> very fast. Real Mozz is made in 100 lb balls and heated in 170F water
> which makes it a lot easier to maintain 145F in the cheese.
>
> Did you check the temp with a probe to determine that it really was what
> you wanted?
>
> pH is important also but if you acidified it, that should take care of
> itself.
>
> It also seems to help if you refrigerate the curds overnight and heat
> and pull it the next day.
>
> Other than that, good luck. The good news is, Mozz is a pretty boring
> tasting cheese when made with cow milk so there is not much point in
> making it at home other than for the drill.
>
> js
>
>
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 3
> Date: Sat, 28 Jan 2006 06:03:30 -0800 (PST)
> From: Dehaven James W <jiladeh at ameritech.net>
> Subject: Re: [Cheese] The 30-minute mozzarella that wasn't
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060128140330.49104.qmail at web80411.mail.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Jack, you raise an interesting point; so which cheeses are worth making at home and which aren't?
>
> Jack Schmidling <arf at mc.net> wrote: Erica Schechter wrote:
> > So I tried Ricki Caroll's recipe for 30-minute mozzarella. If you are
> > unfamiliar with this, the recipe is shown here:
> > http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html
> >
> > I know that the curds must be 145 degrees to stretch. Fresh out of the
> > microwave, the curds pulled themselves. However, they cooled off
> > rather quickly.
>
>
> Well, her pictures can't lie, I guess but I have never gotten Mozz to
> stretch like that and I did it the hard way.
>
> I have never used citric acid either and that simplifies thing greatly.
>
> The key is temp. It must be in the range you mentioned and it cools off
> very fast. Real Mozz is made in 100 lb balls and heated in 170F water
> which makes it a lot easier to maintain 145F in the cheese.
>
> Did you check the temp with a probe to determine that it really was what
> you wanted?
>
> pH is important also but if you acidified it, that should take care of
> itself.
>
> It also seems to help if you refrigerate the curds overnight and heat
> and pull it the next day.
>
> Other than that, good luck. The good news is, Mozz is a pretty boring
> tasting cheese when made with cow milk so there is not much point in
> making it at home other than for the drill.
>
> js
>
>
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
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> ------------------------------
>
> Message: 4
> Date: Sat, 28 Jan 2006 08:22:41 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] The 30-minute mozzarella that wasn't
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <43DB7E31.2010408 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Dehaven James W wrote:
> > Jack, you raise an interesting point; so which cheeses are worth making at home and which aren't?
>
> That is a personal choice but the reasons to make cheese at home are:
>
> 1. It's fun.
> 2, It's cheaper.
> 3. It tastes better.
>
> #1 is easy and just a matter of opinion.
> #2 requires your own cow or specializing in very expensive cheeses like
> Stilton.
> #3 unlikely unless you have access to a high quality cow or compare to
> inexpensive production cheeses.
>
> Guess it boils down to #1 for most of us.
>
> js
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
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> End of Cheese Digest, Vol 5, Issue 28
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