wacky1980 Posted January 7, 2018 Share Posted January 7, 2018 first time trying to make cheese. we started with a gallon of whole milk. about an hour later, had a blob of cheese. i don't think we salted it quite as much as we should have (1 tsp per the recipe didn't really seem to make a big difference), and it's not quite as ...solid? hard? as it should be. but it's cheese and it's not too bad. we have ingredients to make 4 more batches of mozzarella. but i think we will probably try out hand at cheddar next time. Link to comment Share on other sites More sharing options...
PhilosipherStoned Posted January 8, 2018 Share Posted January 8, 2018 I would love to try and make cheese one day. You should post the recipe. Link to comment Share on other sites More sharing options...
viperxmns Posted January 8, 2018 Share Posted January 8, 2018 That's cool I jus made cottage cheese a few times Link to comment Share on other sites More sharing options...
molarbear Posted January 8, 2018 Share Posted January 8, 2018 10 hours ago, wacky1980 said: first time trying to make cheese. we started with a gallon of whole milk. about an hour later, had a blob of cheese. i don't think we salted it quite as much as we should have (1 tsp per the recipe didn't really seem to make a big difference), and it's not quite as ...solid? hard? as it should be. but it's cheese and it's not too bad. we have ingredients to make 4 more batches of mozzarella. but i think we will probably try out hand at cheddar next time. NOOO! You have a great power in your hands, you could make the World's largest fried Mozzarella stick. Link to comment Share on other sites More sharing options...
lupin_bebop Posted January 8, 2018 Share Posted January 8, 2018 10 hours ago, wacky1980 said: first time trying to make cheese. we started with a gallon of whole milk. about an hour later, had a blob of cheese. i don't think we salted it quite as much as we should have (1 tsp per the recipe didn't really seem to make a big difference), and it's not quite as ...solid? hard? as it should be. but it's cheese and it's not too bad. we have ingredients to make 4 more batches of mozzarella. but i think we will probably try out hand at cheddar next time. Handmade. homemade mozzarella cheese is soft. It's not hard, like you think. That cheese is processed and aged a LOT. REAL mozzarella is soft, pliable, and squishy. Link to comment Share on other sites More sharing options...
Neko Posted January 8, 2018 Share Posted January 8, 2018 use maybe one day Link to comment Share on other sites More sharing options...
wacky1980 Posted January 8, 2018 Author Share Posted January 8, 2018 15 hours ago, PhilosipherStoned said: I would love to try and make cheese one day. You should post the recipe. it's online, but the gist of it is: put a gallon of milk into a pot. add citric acid and lipase powder. warm it up to about 90F. remove from heat, add rennet and let it rest for a bit. now cut the curd (lol). heat it up to about 110F. strain off the whey and compress the curd. heat the whey up to about 180F. dip the curd into the hot whey for a few seconds. add salt, then start stretching until it don't wanna stretch anymore. BAM you got mozzarella. Link to comment Share on other sites More sharing options...
wacky1980 Posted January 8, 2018 Author Share Posted January 8, 2018 14 hours ago, molarbear said: NOOO! You have a great power in your hands, you could make the World's largest fried Mozzarella stick. ooh, now i'm gonna have to batter / fry some of it up tonight. brilliant! Link to comment Share on other sites More sharing options...
wacky1980 Posted January 8, 2018 Author Share Posted January 8, 2018 14 hours ago, lupin_bebop said: Handmade. homemade mozzarella cheese is soft. It's not hard, like you think. That cheese is processed and aged a LOT. REAL mozzarella is soft, pliable, and squishy. it is def soft, pliable, and squishy, so maybe we hit it on the head there. but it needed more salt (unless i'm spoiled to the processed version in that regard as well). Link to comment Share on other sites More sharing options...
lupin_bebop Posted January 9, 2018 Share Posted January 9, 2018 Yes. Processed mozzarella is way saltier than the natural version. That doesn’t mean you can’t add salt to taste, though. If you want more salt, then add more. I’m little spoiled by all-natural stuff, because I ran a restaurant. I tend to be more of a naturalist cook, letting natural flavors come out of my foods. Especially with meats on grill. 1 Link to comment Share on other sites More sharing options...
lupin_bebop Posted January 9, 2018 Share Posted January 9, 2018 15 hours ago, wacky1980 said: it's online, but the gist of it is: put a gallon of milk into a pot. add citric acid and lipase powder. warm it up to about 90F. remove from heat, add rennet and let it rest for a bit. now cut the curd (lol). heat it up to about 110F. strain off the whey and compress the curd. heat the whey up to about 180F. dip the curd into the hot whey for a few seconds. add salt, then start stretching until it don't wanna stretch anymore. BAM you got mozzarella. Yep. Right on the money. Add salt to taste. It’s more chemistry than it is art. Still fun, if you can do it. Link to comment Share on other sites More sharing options...
wacky1980 Posted January 9, 2018 Author Share Posted January 9, 2018 as with most things, i usually get the "how" down and then dive into the "why". so after we get a couple more batches under our belts, i'll probably get into the science. that's how i did when learning how to homebrew beer, and i have a pretty good handle on it now to the point where i can throw together a recipe with little / no help beyond some calculators and ingredient references. Link to comment Share on other sites More sharing options...
Tricolor Posted January 10, 2018 Share Posted January 10, 2018 that sounds complicated. I make dick cheese automatically everyday Link to comment Share on other sites More sharing options...
wacky1980 Posted January 10, 2018 Author Share Posted January 10, 2018 10 hours ago, Tricolor said: that sounds complicated. I make dick cheese automatically everyday yeah, but do you eat it? Link to comment Share on other sites More sharing options...
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