Mozzarella cheese

Oregon smoker · Posted: Apr 13 2011 Post subject: Mozzarella cheese

So i have been making pizzas.
Gotten some decent results with the dough recipe that i like. I also like the Pepperoni that Trader Joe's sells, and like the mozzarella they sell.
But as with most things food related i want to try and make my own. Anyone have experience doing so? Tips, tricks, or general know how...
Farmers markets will be starting in a month or so and i will be able to access whole milk that is un-pasturized and probably from the animal that day or previous which seems to be the best way to go.
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PaulOinMA · Posted: Apr 13 2011 Post subject:

I haven't, but I've been curious about it and thought about making cheese, too.

Please keep us updated with how it goes.

I do a lot of cooking, baking, candy-making, but cheese is still in the category of something I'd buy, rather than make it myself.

In addition to mozzarella, also look into scamorza. It's known as a cousein of mozzarella, and has a provolone-mozzarella flavor.

I grew up near Bridgeport, CT, and scamorza is used on pizza in that area.

I was really pleased when I chanced on scamorza in the supermarket here a few years ago. Everyone that's had it, really likes it.
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BluDawg · Posted: Apr 13 2011 Post subject:

Not to take this off topic but I find that Monterey Jack give a flavor close to scamorza. Go find an Italian Deli in your area most make hand pulled Motzerella and since it is an artisan craft if you show an interest a free lesson may be offered, and take the guy some ribs to grease the skids.
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day_trippr · Posted: Apr 13 2011 Post subject:

fwiw, I had given some thought about home-brewed provolone and Googled up a bunch of recipes, but after considering how poorly it keeps even if frozen, with just the two of us in the house I wasn't feeling the effort would be worth making a sensibly-sized yield so we wouldn't end up wasting any.

Might revisit it some day though...

Cheers!
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KulinaryKila · Posted: Apr 14 2011 Post subject:

This is a pretty interesting site with lots of information

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

dfess1 · Posted: Apr 14 2011 Post subject:

My local homebrew shop does cheese making classes, and sells supplies to make your own mozzerella. I have too many hobbies as it is, so I figured I'd pass. Let me know what all is involved though.
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patruns · Posted: Apr 14 2011 Post subject:

I have made it before, though I did not like the texture. Mine always seemed a little "plastic", though it tasted fine. I got my supplies here:

http://www.cheesemaking.com/
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Hell Fire Grill · Posted: Apr 14 2011 Post subject:

I got all the stuff to make the cheese with but never got around to making any.

I got the equipment from
http://homebrewexchange.net/

Oregon smoker · Posted: Apr 14 2011 Post subject:

I love where i live. There are a lot of "home cheese making" people out there. Not sure if i want to use a kit.
Also i want to try this so i can teach my kids that they can make whatever they want if they do enough reading. And its a science project that is fun.

After looking around today there is a lot of reading to do. If i do follow through with it i will post pics and results.
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Hell Fire Grill · Posted: Apr 14 2011 Post subject:

No need to buy a kit, HBX has all the stuff you need. Check it out.

Oregon smoker · Posted: Apr 14 2011 Post subject:

Hell Fire Grill · Posted: Apr 14 2011 Post subject:

Hell I'll be a square if the moneys good!

YA!

Oregon smoker · Posted: Apr 14 2011 Post subject:

feldon30 · Posted: Apr 14 2011 Post subject:

The one cheese I'd make homemade is chevre. I've heard of it being made in as little as 2 weeks if you can get your hands on unpasteurized milk. Unfortunately that's pretty much illegal now.
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patruns · Posted: Apr 14 2011 Post subject:

Oregon smoker · Posted: Apr 15 2011 Post subject:

Tim_Abrahamson · Posted: Apr 15 2011 Post subject:

I done know much about making cheese but I do know one of the best artisinal cheese makers around.

http://www.carrvalleycheese.com/

My wife's family is from that neck of the woods.

p.s. - baba blue is one of the finest roqueforts I've ever had and I love their wild flower cheddar (the cows have been pastured exclusivly on wildflowers) amazing flavor!
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