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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Apr 13 2011 Post subject: Mozzarella cheese |
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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. _________________ #3 LIAR
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PaulOinMA BBQ Pro
Joined: 06 Jul 2006 Posts: 958 Location: Marlborough, MA
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Posted: Apr 13 2011 Post subject: |
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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. _________________ Pitt's & Spitt's U2436 |
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BluDawg BBQ Super Pro

Joined: 30 Jul 2009 Posts: 2071 Location: Jonesboro,Tx.
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Posted: Apr 13 2011 Post subject: |
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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. _________________ Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim" |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Apr 13 2011 Post subject: |
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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! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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KulinaryKila BBQ Fan

Joined: 09 Jan 2010 Posts: 183 Location: Manteca, CA
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dfess1 BBQ Fan
Joined: 21 Aug 2009 Posts: 276 Location: Philadelphia, PA
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Posted: Apr 14 2011 Post subject: |
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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. _________________ Brinkman SnP - with mods
Custom Stumps Clone |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Apr 14 2011 Post subject: |
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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/ _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49 |
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Hell Fire Grill BBQ Super Pro

Joined: 17 Mar 2007 Posts: 3921 Location: Pickler's Puragatory!!
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Posted: Apr 14 2011 Post subject: |
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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/ |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Apr 14 2011 Post subject: |
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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. _________________ #3 LIAR
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Hell Fire Grill BBQ Super Pro

Joined: 17 Mar 2007 Posts: 3921 Location: Pickler's Puragatory!!
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Posted: Apr 14 2011 Post subject: |
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No need to buy a kit, HBX has all the stuff you need. Check it out. |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Apr 14 2011 Post subject: |
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Hell Fire Grill wrote: | No need to buy a kit, HBX has all the stuff you need. Check it out. |
I was planning on it.
You gonna be around this weekend? _________________ #3 LIAR
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Hell Fire Grill BBQ Super Pro

Joined: 17 Mar 2007 Posts: 3921 Location: Pickler's Puragatory!!
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Posted: Apr 14 2011 Post subject: |
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Hell I'll be a square if the moneys good!
YA! |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Apr 14 2011 Post subject: |
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Hell Fire Grill wrote: | Hell I'll be a square if the moneys good!
YA! |
I will send you a email tomorrow.
Either day will work for me. _________________ #3 LIAR
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feldon30 BBQ Super Pro
Joined: 01 Dec 2009 Posts: 1623 Location: Charlotte or Thereabouts
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Posted: Apr 14 2011 Post subject: |
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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. _________________ 22" Weber Smokey Mountain + Weber Spirit |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Apr 14 2011 Post subject: |
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feldon30 wrote: | 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. |
You can check on the laws in your state here:
http://www.realmilk.com/milk-laws-2.html _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49 |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Apr 15 2011 Post subject: |
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feldon30 wrote: | 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. |
Havent ever been to a farmers market have you?  _________________ #3 LIAR
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Tim_Abrahamson BBQ Super Pro

Joined: 17 Apr 2010 Posts: 1544 Location: Parkville, MO
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Posted: Apr 15 2011 Post subject: |
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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! _________________ BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?
Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC) |
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