| T O P I C R E V I E W |
| Ninibini |
Posted - Jun 30 2011 : 1:55:56 PM
Hi girls!
I am just having SUCH a fun summer of exploration! Today, for the very first time, I made homemade Mozzarella for my family! It was EASY AS PIE, and took less than an half-hour! It tasted delicious (the guys have eaten almost the whole batch already - next time I'm doubling the batch! LOL!).
I know a lot of you farmgirls are old pros at cheesemaking, but for those of you who have been hesitant and nervous about giving it a whirl - fear no more!!! The New England Cheesemaking Supply Company at www.cheesemaking.com has everything you need on its website to get started - including step-by-step instructions - WITH pictures! - and a special help section just in case you encounter a problem. I LOVE IT!!! I would probably never have ventured a try a this had I not come across them!!! And, what makes this company even more dear to my heart is that it is located in the heart of my childhood home state of Massachusetts! I hope sometime to take lessons at their farm when we go back for a visit! :)
I actually purchased their 30 Minute Mozzarella and Ricotta Kit http://www.cheesemaking.com/cheesemakingforbeginners.html which includes everything you need to make 30 batches - except of course, for the milk! ;) That's truly all you'll need to get started. I did, however, purchase lipase for flavoring, too, but it is totally not necessary. I also picked up their cheesemaking book, which is chock-full of wonderful cheese recipes, tips and instructions. It's a wonderful reference guide to have if you're going to expand your cheesemaking adventure! For now, though, I'm sticking with the mozzarella - easy and YUM!!!!
Just a couple of things to note:
First, when you're making the cheese, you can't use ultra-pasteurized milk, which posed a bit of a problem for me, as we don't have a goat or cow, and all the organic milk on the shelves at the grocery store are ultra-pasteurized. I opted to purchase local pasteurized milk for the first round, but the neat thing is that this box includes a recipe for making the cheese using powdered dry milk and cream! This is extremely do-able for me, as I always have powdered dry milk on hand to make my granola! So, that's definitely on my agenda for the next round!
Second, you can't use chlorinated tap water. If that's what you have, you'll need to purchase distilled water.
Third, when you make this, be sure to double or triple your recipe, using two gallons of milk or more - because when your family tries it for the first time, you're going to find that a one-gallon recipe is just not enough! LOL! I managed to save a teeny bit for sandwiches tomorrow, but there's definitely not enough left for pizza - my guys gobbled it right up! LOL!! Just to give you an idea: one gallon will make a smidgen more than a pound of cheese, so figure out what you need for cooking (and for family pickin') and go for it! :)
The neat thing is, when you make it, you can wrap it in plastic wrap and store it in the fridge for up to two weeks. In our house, it'll never last that long, so I'm planning to just make it on an "as needed" basis. (Good Lord, these men eat me out of house and home!)
So, anyway, I strongly encourage you to cast off any fears or concerns and jump in with both feet. I can't begin to share with you how EASY it was to make - and SO quickly, too! In time I really hope to learn to make more cheeses for our family, with much gratitude to Ricki Carroll and her New England Cheesmaking Company! It just feels so good to make the food we love in such a healthy, wholesome way! And what a blessing to have someone so dedicated to the craft who is so freely willing to share her knowledge and instruction!
Today - I am even a little bit more farmgirl at heart! And I LOVE IT!!!
Hugs and blessings -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| 17 L A T E S T R E P L I E S (Newest First) |
| n/a |
Posted - Jul 04 2011 : 05:41:37 AM
Wow...such excitement here! I am def adding this to my to-do list. We love mozz cheese around here and I will recruit my boys to give a hand! Thanks for the link and your enthusiasm!
Just a Brooklyn, NY gal trying to figure out this country thing after 12+ years in the woods of NE PA! Wife of my HS sweetie going on 23 years and mom to the amazing four ages 19(g), 17(s), 14(s), 13(s)!
Donna
Sister # 3062
http://restingunderthepinetree.blogspot.com/ |
| alterationsbyemily |
Posted - Jul 03 2011 : 6:59:18 PM
Hey Nini,
My book says to do 8 quarts whey and 1/2 cup vinegar.
Whey must be at 195, remove from heat and add vinegar. The whey will curdle and any curds will rise to the top. Using a skimmer, ladle solids into a cloth lined colander. Let drain for 1 hour for a soft chees, or for 6 to 7 hours for a firm cheese. Blend in Kosher salt to taste. Remove cheese from cloth and place in a bowl. Store in the fridge for 1 week.
I make lasagne with this and my family loves it. Good luck and thanks for the recipe for the powedered milk version.
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Farmgirl #2951
Currently renting-farmgirl wannabe |
| Heartbroken farmgirl |
Posted - Jul 01 2011 : 7:24:31 PM
Good for you Nini! I have been putting it off, because I was intimidated by the whole process. I have to give it a try now. You really are the cutest thing!!! I'm so glad it worked out so well for you. Your enthusiasum is so contagious.:)
Now I can't wait to order and try this.
The tears I shed then, watered the flowers I harvest now.
www.broken908.blogspot.com
http://forums.familyfriendpoems.com/broken908
"The aim of education is the knowledge not of facts but of values."-Dean William Ralph Inge |
| windypines |
Posted - Jul 01 2011 : 7:21:51 PM
You can also take your moz, and make string cheese. Stretch a long rope, and cut it into 4 inch pieces, or whatever size. You can also save the whey to heat your moz in, instead of using a microwave. Don't be scared of making a pressed cheese. I just follow the directions, and works great. Very easy, just time consuming.
Have fun making great cheese
Michele |
| Turtlemoon |
Posted - Jul 01 2011 : 1:09:19 PM
Nini, i havent made the other cheeses with the whey yet as we tend to go through a lotof dough in the house! (we have the house the kids hang out at, they have become proficient at rolling out dough, lol) I love love love my yogotherm though! I initially picked up the intro kit with the variety of goods to be made with it. It is so easy! I also looked at the automatic makers but figured this worked for so many different products and once you heat the goods to go inside, your use of energy is finished, so eco friendly as well. I make it up in the evening (so fast to do) then put it in the yogotherm and 12 hours later it is ready! So figure by breakfast! A half gallon makes a lot of yogurt as well and both the bitter and sweet yogurt is super yummy. Treat yourself!
Raggedy Ann stuck in a Barbie Doll World
FarmGirl#1737
http://www.etsy.com/shop/moonhonu |
| Merry |
Posted - Jul 01 2011 : 12:42:49 PM
I've made my mozzarella with 1% and was really happy. And isnt it cool that you can make a pizza or lasagne totally from scratch, every part of it, when you make your own mozzarella and ricotta? Think how impressed your dinner guests would be when you make a scratch meal like that, then bake your own bread and make the butter too! You would be SUPERWOMAN!!!
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
Your life is an occasion, rise to it. Mr. Magorium |
| Ninibini |
Posted - Jun 30 2011 : 9:03:03 PM
I had read about it AFTER I had already - gulp - discarded the whey, Lisa! I feel so bad! Next time, I will, though! I didn't know you could do both with that same gallon of milk! I won't make that mistake any more! I am absolutely amazed by this whole process - so easy, so economical, so fun, so HEALTHY!!! There's a health food store in the next town over... I wonder if they have goat's milk... Maybe I'll try that! Great suggestion! Thank you!!! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| nubidane |
Posted - Jun 30 2011 : 6:55:28 PM
Hey Nini! Did you know you can take the leftover whey & make ricotta??
I always do that as then I get 2 cheeses from 1 gallon of milk.
I need to get with my friend Linda (wooliespinner) & see if I can get some goat milk. That is the best by far! |
| Ninibini |
Posted - Jun 30 2011 : 5:24:29 PM
Emily! I'm so sorry! Our posts must've crossed! I did see that recipe in the cheesemaking book!! I will have to try it! How do you like the ricotta made that way? How exciting!!!
Here is the link to their site that discusses the powdered milk option: http://www.cheesemaking.com/store/pg/239-FAQ-Cheesemaking-and-Milk.html This is actually an entire discussion about milk and what you need for cheesemaking. The powdered milk information toward the bottom of the page. There you'll see the instructions for reconstituting the milk and the cream ratio needed. It sounds pretty easy, huh? I read in their book that you can use ultra-pasteurized cream for this, too, which is great. I'm all about organic milk!
Let me know how you make out!!!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| Ninibini |
Posted - Jun 30 2011 : 5:03:44 PM
Yay!!! SO glad you girls are checking out the site and giving it a whirl - you're going to LOVE it!
Candy & Mary Beth, my mozzarella came out smooth as silk. I followed the directions to a "T", but the curd took an extra five minutes over the recommended five minutes. It was probably the milk. I also used the microwave method, and honestly it was good to go after the first 1 minute's heating! I did the second heating, pulled it (like soft, smoothe taffy) and then popped it in the water to cool for 5 minutes, then in ice water for 15 minutes. I also used the distilled water throughout the process - I don't know if that made a difference or not. I'm sure if you go to the site you'll find the answers you're looking for. I can't wait to hear how your cheeses turn out!
Yes, Merry! I am woman! Hear me ROOOAR!!! LOL! I would REALLY like to do cheddar... I just need to figure out how to make a press, or find one at a "reasonable" price. The two cheeses we use regularly are mozzarella and cheddar, so it only makes sense that I learn how to make them at home! :)
You know, Tanya - I didn't know why the book (not the insert in the kit) said to reserve the whey... I read up on making the other cheeses with it, but didn't do that today. I think using it for pizza dough is a great idea! Do you just substitute liquid for liquid? Have you made the cheeses in their book with it? It's amazing how far this will go!!! I was actually looking at the automatic yogurt maker because I eat yogurt every day! I sure would like to hear your thoughts about the yogotherm, though! Yogurt-making is something I've wanted to do for YEARS, but worried about making us sick. Now that I've been able to make mozzarella, what's to stop me!? LOL! What fun it will be to make my own!!!! Thank you!!!
This is so much fun - I actually am dying to try it again so I can make pizza. I have to wait til Saturday, though - too much on my plate tomorrow. The anticipation is killing me already! LOL!
Have fun - can't wait to hear all about YOUR experiences, girls!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| alterationsbyemily |
Posted - Jun 30 2011 : 4:51:16 PM
Congrats on your first cheese making! It's alot of fun. Never forget the whey, after the motzerella is removed, take the whey and put X amount of vinegar with it. Boom you have Ricotta cheese!
Also would you mind sharing the recipe on how to make motzerella from dry milk and cream, that sounds very interesting.
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Farmgirl #2951
Currently renting-farmgirl wannabe |
| Turtlemoon |
Posted - Jun 30 2011 : 3:38:28 PM
i love that company! And they are super quick with their deliveries! I actually made yogurt yesterday using their yogotherm.... super easy! making mozzarella saturday and sour cream as well for a retirement party we are attending... gotta cook! Glad you had fun! Are you recycling the whey from the cheese making into pizza dough? It makes the flavor even better and is easy to freeze for later use.
Raggedy Ann stuck in a Barbie Doll World
FarmGirl#1737
http://www.etsy.com/shop/moonhonu |
| Merry |
Posted - Jun 30 2011 : 3:22:50 PM
yippee!!! It really is easy isnt it? Now don't you feel like you can conquer the world?
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
Your life is an occasion, rise to it. Mr. Magorium |
| Okie Farm Girl |
Posted - Jun 30 2011 : 2:49:49 PM
Well, you have me convinced, Nini!! I want to try this. I have wanted to make cheese and have gotten the kit from New England Cheesemaking supplies and have just put it off because my first attempt before getting the kit was such a failure. I am just going to have to do this!! So glad yours turned out so well.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Candy C. |
Posted - Jun 30 2011 : 2:12:04 PM
You have inspired me to try mozzarella again! Mine always comes out too rubbery. I will check the website for some tips! Thanks! :)
Candy C.
Farmgirl Sister #977
http://lazyjbarcfarm.blogspot.com/
www.calicocandy.etsy.com
http://stores.countrycents.com/StoreFront.bok?affiliate_no=6
Go confidently in the direction of your dreams. |
| Ninibini |
Posted - Jun 30 2011 : 2:07:33 PM
Cool! Let me know what you think, Connie! And if you decide to take the plunge, I'll be extremely excited to hear about it! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| CMac |
Posted - Jun 30 2011 : 2:00:13 PM
Thanks for the encouragement and the resource. I can feel your excitement in your post and you have me all stirred up to start myself! I'm off to check out the site!
Connie
"I have three chairs in my house: one for solitude, two for friendship, three for company."
Author: Henry David Thoreau |
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