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Farm Kitchen:  homemade mozzarella?  |
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schoolmama
True Blue Farmgirl
70 Posts
Amy
WI
USA
70 Posts |
 Posted - Feb 24 2010 : 8:27:41 PM
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| anyone see the latest issue of hobby farm? it has a recipe for mozzarella cheese? I"m dying to try it- but nervous too. I actually found rennet at the amish store today, so I might give it a shot this weekend. |
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graciegreeneyes
True Blue Farmgirl
3107 Posts
Amy Grace
Rosalia
WA
USA
3107 Posts |
Posted - Feb 25 2010 : 08:33:46 AM
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I haven't actually made my own cheese but from what I've read it isn't really hard. There is a chapter in Animal, Vegetable, Miracle on it that would put your mind at ease as well. Let us know if you make it and how it turns out.
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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alterationsbyemily
True Blue Farmgirl
697 Posts
Emily
Chambersburg
PA
USA
697 Posts |
Posted - Feb 25 2010 : 11:35:23 AM
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I missed that! What page was it on?
On cheese making mozzarella is the "easiest" they say. good luck. I am venturing into cheesemaking these days, I actually just finished my cheese press, I hope to get some things made within thd next few weeks, mozzarella to start and then I think I will try a cheddar, using the press and all.
Let us know how your first batch comes out.
See my custom costumes, download free patterns, and hear some spook EVPs from Gettysburg, PA on my site, www.alterationsbyemily.com |
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Rea231
True Blue Farmgirl
139 Posts
139 Posts |
Posted - Feb 25 2010 : 2:39:36 PM
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I ahve made it and it is not hard! Have fun... The taste is awesome!
The art of teaching is the art of assisting discovery. |
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Roxy7
True Blue Farmgirl
1083 Posts
Robin
Denver
CO
USA
1083 Posts |
Posted - Feb 25 2010 : 3:46:34 PM
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| I just subscribed...is it a good magazine? I have never seen one. |
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schoolmama
True Blue Farmgirl
70 Posts
Amy
WI
USA
70 Posts |
Posted - Feb 25 2010 : 8:56:03 PM
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quote:
Originally posted by alterationsbyemily
I missed that! What page was it on?
sorry,it's actually "Hobby Farm Home" It's featured on the cover,and also pg. 26. I realized I need to find citric acid,also. I know that is the same as vitamin C, but not sure if that is considered "food grade", anyone know? I also need some kosher salt- I had some and tossed the box when we moved in Nov. I knew I should have kept that!! |
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schoolmama
True Blue Farmgirl
70 Posts
Amy
WI
USA
70 Posts |
Posted - Feb 25 2010 : 8:57:11 PM
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quote:
Originally posted by Roxy7
I just subscribed...is it a good magazine? I have never seen one.
It's actually "Hobby Farm Home" this is the first issue I have read- I am enjoying it so far. Makes me yearn for spring to get here, so I can start my vegetable and herb gardens! |
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windypines
True Blue Farmgirl
4459 Posts
Michele
Bruce
Wisconsin
USA
4459 Posts |
Posted - Feb 26 2010 : 11:05:00 AM
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You should be able to find citric acid in a local grocery store, in the canning section. I get mine from a bulk food store. I use unrefined sea salt in all my cheeses.
Making mozz. is a quick way to use up extra milk.
Michele |
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alterationsbyemily
True Blue Farmgirl
697 Posts
Emily
Chambersburg
PA
USA
697 Posts |
Posted - Feb 26 2010 : 11:23:05 AM
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I tried to make motzerella last night and my book told me to pull it under water that was 168 degrees. Lets just say even with the gloves on I burned the top layer off of my skin.... I used a fairly complicated reciepe, anyone know a good one online?
BTW using the whey I then made ricotta, which came out so Awesome!
See my custom costumes, download free patterns, and hear some spook EVPs from Gettysburg, PA on my site, www.alterationsbyemily.com |
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StarMeadow
True Blue Farmgirl
940 Posts
T
MI
940 Posts |
Posted - Feb 27 2010 : 6:01:23 PM
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I was watching the create channel the other day and I swear it was on Simply Ming that he made his own mozzarella using "sour salt". Now, it could have been on Daisy Cooks, which would make more sense...since she does spanish food and he does asian but I THOUGHT it was Ming. Regardless, it was the "sour salt" that had me intrigued....but now I read that it is indeed "citric acid". So...now I'm looking on shelves for both. americanspice.com has it in small quantities/bulk online...but I'd sure like to find it local.
I did find this site with lots of step by step pics of "american mozzarella" http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella_American/Mozzarella_American.html This biologist (yep...biologist) will also show you how to make your own rennet!
I have yet to try it but anxious to give it a go! |
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Ms. Hannigan
True Blue Farmgirl
57 Posts
Shari
Middle
TN
USA
57 Posts |
Posted - Feb 27 2010 : 9:32:26 PM
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I love Hobby Farm Home, second only to Mary Jane's Farm in my book. I have every issue they've put out. Now if I could just say the same for MJF!!
...some women are drippin' with diamonds... some women are drippin' with pearls... look at me, lucky me, the only thing I'm drippin' with is... little girls...
Farmgirl #1158
blog: http://www.lifegetsmessy.com
website: http://www.eatlocaltn.com |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Feb 28 2010 : 05:15:38 AM
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What kind of milk are ya'll using? I have made it with my goat milk and a friend has Jersey's and we made some with her milk. They were both about the same flavor and turned out the same. I was just wondering. And do ya'll have vegetable rennet? I have ordered it from Hoagger Goat supply and found it at a 7th Day Adventist store.
Kris
Happiness is simple. |
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sherrye
True Blue Farmgirl
3775 Posts
sherry
bend in the high desert
oregon
USA
3775 Posts |
Posted - Feb 28 2010 : 07:10:01 AM
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i made the mozz. recipe that leeners has. you are so right hot hot cheese. i used the gloves that came with my cooking oven. super thick. i do not use a microwave so we used the whey to heat it to pull. it was simple fast and good for eating right away.i use the veggie rennet. it works just fine. i am doing cow cheese. i pasturized milk for colby today. it is the only recipe i have that requires pasturizing first. do not know why. must be a bacteria needs to be killed first. ant thoughts?has anyone else made the ricotta? i am very interested in it for lasagne? sherrye
the learn as we go silk purse farm
farmgirl #1014
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alterationsbyemily
True Blue Farmgirl
697 Posts
Emily
Chambersburg
PA
USA
697 Posts |
Posted - Feb 28 2010 : 2:31:05 PM
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The ricotta that I made was SUPER easy.
You heat 8 quarts of whey to 160-170 degrees and then add a 1/2 cup of vinegar. Put it in a cloth lined colinder and let it hang out for 1-7 hours. I let mine sit for about 4 and it came out PERFECT. Its really cool to watch the reaction of the vinegar and whey, its like clouds.
My book told me to use hard cheese whey but I used the motzerella and it came out just fine.
See my custom costumes, download free patterns, and hear some spook EVPs from Gettysburg, PA on my site, www.alterationsbyemily.com |
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Farm Kitchen: homemade mozzarella? |
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homemade mozzarella?
