| T O P I C R E V I E W |
| CherryPie |
Posted - Oct 07 2009 : 08:32:59 AM
I found some rennet tablets yesterday, unexpectedly (can never find stuff when you are actually looking, right?) and I'd like to make some cheese with them. I've never made mozzarella before but I'd love to give it a try. Has anyone been successful making their own mozzarella?
Kimberly Ann
Farmgirl Sister #225
Crochet Geek, Newbie Fiddler, Would-be Farmer, Backyard Chicken Rancher |
| 20 L A T E S T R E P L I E S (Newest First) |
| MeadowCrone |
Posted - Oct 13 2009 : 09:03:16 AM
I have bought citric acid at a pharmacy.
Gratefully living on the "fat of the land". |
| prairielandherbs |
Posted - Oct 10 2009 : 2:53:28 PM
I have tried 3 different recipes and my absolute favorite is the on on instructables: http://www.instructables.com/id/Great-Mozzarella-Cheese/
I have used both pasturized non-homoginized cow's milk and raw cow's milk, with great success. |
| chaddsgirl |
Posted - Oct 09 2009 : 11:34:38 AM
Hmmm. The kind I get from the grocery store is just citric acid. I have seen fruit fresh, but I know it has other stuff in it besides citric acid. I would be hesitant to use it. I can send you some if you are having a hard time finding it!
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan |
| laurzgot |
Posted - Oct 08 2009 : 6:34:26 PM
Thanks Jenny and Kris for the info and recipe. Will try.
Laurie
suburban countrygirl at heart |
| kristin sherrill |
Posted - Oct 08 2009 : 08:50:54 AM
I ordered mine from Hoegger Supply Co. www.thegoatstore.com. 800-221-4628
Kris
Happiness is simple. |
| Aunt Jenny |
Posted - Oct 08 2009 : 08:40:17 AM
I don't think so. I have a hard time finding plain citric acid here in the grocery store too. You can try a "emergency essentials" type of store where they sell food storage items and stuff. I can sometimes find it there. We live in the boonies so it isn't as easy to find some things. I think the fruit fresh would not work though.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| CherryPie |
Posted - Oct 08 2009 : 08:05:49 AM
quote:
Originally posted by chaddsgirl
I have actually been able to find citric acid at the grocery store. I use it when I can tomatoes. :)
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan
The only thing I've found is called "fruit fresh" and it has other stuff in it besides citric acid. Wonder if it would work?
Kimberly Ann
Farmgirl Sister #225
Crochet Geek, Newbie Fiddler, Would-be Farmer, Backyard Chicken Rancher |
| chaddsgirl |
Posted - Oct 08 2009 : 06:47:27 AM
I have actually been able to find citric acid at the grocery store. I use it when I can tomatoes. :)
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan |
| Aunt Jenny |
Posted - Oct 07 2009 : 11:38:40 PM
Yes I used cow's milk. I got my citric acid and liquid vegetable rennet (lasts forever..you only use 1/4 tsp in a batch using a gallon of milk) from New England Cheesemaking supply. You can buy citric acid other places but I can never seem to find it.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| CherryPie |
Posted - Oct 07 2009 : 9:21:18 PM
Do you use citric acid from a cheese supplier?
Kimberly Ann
Farmgirl Sister #225
Crochet Geek, Newbie Fiddler, Would-be Farmer, Backyard Chicken Rancher |
| kristin sherrill |
Posted - Oct 07 2009 : 7:52:14 PM
This is from the book "Goats Produce, too" by Mary Jane Toth. Really good book with lots of recipes. Also there are some recipes in Animal, Veg, Mineral by Barbara Kingsolver. I looked that up on line one day. It's similar to this.
Kris
Happiness is simple. |
| 4HMom |
Posted - Oct 07 2009 : 7:52:03 PM
Thank you Kris....I'm anxious to give it another try.
"Be the change you want to see in the world" -Gandhi |
| kristin sherrill |
Posted - Oct 07 2009 : 7:50:03 PM
This is long but here goes.
1 gal milk
1 1/4 tsp. citric acid
1/4 tsp. liquid rennet or 1/8 rennet tablet
1/2 cup cool water
In a stainless steel or enamel pot, place the cool milk. Dissolve citric acid powder in 1/4 cup cool water add to milk. Stir well with slotted spoon. Brind temp up to 88. Mix rennet with the other 1/4 cup water and stir into milk about 10 seconds.
Allow milk to set at 88 for 15 minutes to coagulate. After setting 15 minutes, the curd should be firm and when you dip your finger into the curds they will break cleanly over your finger and the whey will fill the depression where your finger has been. Cut into 1 inch cubes with a long knife and let rest 10 minutes.
Then place the pot of curds into a sink of very hot water and slowly bring the temp up tp 108. ( I had to put back on stove because my water is not that hot.) Curds will shrink during this process. Keep at 108 for 35 minutes. Drain curds into a colander for 15 minutes.
Save the whey if making ricotta When drained it's ready to be heat treated to get their stretch.
I use the microwave method. It's quicker. Break up a cupful of curds in a bowl, add salt to taste. Put in microwave and heat on high 50 seconds.
Take out and work cheese with the back of a spoon, like kneading bread. Put back in microwave for 25 seconds.
Again work with a spoon to stretch and shape the cheese. Work into a ball with the hands and allow to cool. Cheese will become opaque and shiny. It might take a few times to get to this stage. It did me. I liked the stretching part. You just have to experiment with it to get it to where you want it. You want it to be soft and you might have to heat it several times to get it there. The salt, too. If you like a salty cheese add more. You might want to store with a little of the whey.
With the ricotta all you need is a gallon of the whey ( and you will have nearly a gallon of whey left after amking moz.) and 1 1/2 qts. of whole goat or cow milk. Heat whey to 195. When it reaches 195 slowly stir in the whole milk. Bring back ti 195, stirring often to keep from scorching.
The ricotta is ready to drain when you see little white flecks forming in the pot/ I use the jelly straining bags for this. It's so much easier than lining a colander with cheese cloth. It always falls in on me. And the jelly bag comes with a stand. Hang to drain an hour. Remove cheese from bag and add salt to taste. For a creamier cheese, add whole milk or heavy cream. Keeps about a week.
It's really all about the temp amd the time. You have to hold the moz. at that temp. So you have to be right there the whole time. Plan your day around this time. It's not good to loose that much milk. If you have chickens, they love the whey, too.
So good luck. If you have more ? I'll see if I can help.
I also have another really easy recipe to make a soft cheese using vinegar. It's alot like ricotta and makes good garlicky dip.
Kris
Happiness is simple. |
| 4HMom |
Posted - Oct 07 2009 : 6:53:22 PM
I tried it with goat's milk and it was a disaster...even the pigs turned thier noses up (LOL). I'm wondering, Jenny, did you use cow's milk? Kristin, I'd love to find out your recipe and technique. Thanks!
"Be the change you want to see in the world" -Gandhi |
| Aunt Jenny |
Posted - Oct 07 2009 : 6:27:07 PM
I make it alot..it is quick and easy and everyone loves it. I like the tutorial and recipe at New England Cheesemaking supply's website...that is the one I use. Be sure to use rennet made for cheesemaking..the kind for dessert stuff doesn't work the same.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| laurzgot |
Posted - Oct 07 2009 : 6:03:02 PM
I'd love to know how to make mozzarella.
Laurie
suburban countrygirl at heart |
| chaddsgirl |
Posted - Oct 07 2009 : 1:57:44 PM
Kimberly Ann, do you have good instructions for making Mozzarella? If not, I can e-mail some to you.
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan |
| kristin sherrill |
Posted - Oct 07 2009 : 1:52:09 PM
I have made it with both cow and goat. Turned out the same. You need real heavy plastic gloves because you have to handle it when it's hot to pull it. It's really good and easy. Then with the whey you can make ricotta. Very easy and so good! Good luck with yours.
Kris
Happiness is simple. |
| Alee |
Posted - Oct 07 2009 : 09:41:06 AM
I have heard that mozzarella is easy and fun to make! I want to try it this winter! :D
Alee
Farmgirl Sister #8
www.awarmheart.com
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| chaddsgirl |
Posted - Oct 07 2009 : 08:59:33 AM
I am really wanting to try this myself! I just started buying raw milk from a local dairy and thought I could use the leftover milk to make chesse. So far, however, there hasn't been enough milk left over to make cheese!!! Oh well, I'll just have to buy extra. LOL!!
I did manage to skim the cream and it is souring on the counter for sour cream butter. YEAH!!!
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan |
