FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Mozzarella cheese

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Off Topic
View previous topic :: View next topic  
Author Message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Wed Apr 13 11 4:40 pm    Post subject: Mozzarella cheese Reply with quote

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
Back to top
View user's profile Send private message
PaulOinMA
BBQ Pro


Joined: 06 Jul 2006
Posts: 958
Location: Marlborough, MA

PostPosted: Wed Apr 13 11 9:16 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
BluDawg
BBQ Super Pro


Joined: 30 Jul 2009
Posts: 2071
Location: Jonesboro,Tx.

PostPosted: Wed Apr 13 11 11:33 pm    Post subject: Reply with quote

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"
Back to top
View user's profile Send private message Visit poster's website
day_trippr
BBQ Super Pro


Joined: 08 May 2009
Posts: 3206
Location: Stow, MA

PostPosted: Wed Apr 13 11 11:40 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
KulinaryKila
BBQ Fan


Joined: 09 Jan 2010
Posts: 183
Location: Manteca, CA

PostPosted: Thu Apr 14 11 2:25 am    Post subject: Reply with quote

This is a pretty interesting site with lots of information

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
Back to top
View user's profile Send private message
dfess1
BBQ Fan


Joined: 21 Aug 2009
Posts: 276
Location: Philadelphia, PA

PostPosted: Thu Apr 14 11 2:40 am    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Thu Apr 14 11 3:00 am    Post subject: Reply with quote

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
Back to top
View user's profile Send private message Send e-mail
Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 14 11 4:26 am    Post subject: Reply with quote

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/
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Thu Apr 14 11 4:28 am    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 14 11 11:03 am    Post subject: Reply with quote

No need to buy a kit, HBX has all the stuff you need. Check it out.
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Thu Apr 14 11 11:07 am    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 14 11 11:54 am    Post subject: Reply with quote

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



YA!
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Thu Apr 14 11 12:40 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
feldon30
BBQ Super Pro


Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts

PostPosted: Thu Apr 14 11 5:19 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Thu Apr 14 11 10:46 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message Send e-mail
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Fri Apr 15 11 12:49 am    Post subject: Reply with quote

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? Laughing
_________________
#3 LIAR
Back to top
View user's profile Send private message
Tim_Abrahamson
BBQ Super Pro


Joined: 17 Apr 2010
Posts: 1544
Location: Parkville, MO

PostPosted: Fri Apr 15 11 5:18 am    Post subject: Reply with quote

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)
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Off Topic All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group