Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Hi Darlene, I started making Mozzarella a few weeks ago (without a microwave) and have had some really good results. Yes, I add salt to my whey and bring that to about 185 F to stretch my cheese. My first batch did not stretch as I had hoped and the reason turned out to be that my rennet wasn't good. It was a Malaka vegetable rennet I bought online...but I think it wasn't fresh enough..I had it in the fridge quite a while. A local Cincinnati store (Listermann Brewery Supply) carries supplies from New England Cheese Making Company and after purchasing a direct start thermophillic starter (C201) and fresh rennet - (Marshall's M-50) from them, my Mozzarellas are turning out great. You may already know this but there are lots of places to order starters and rennets and other supplies online. Now that I am sure I will be doing this regularly, I am thinking about purchasing a cheese press! Here are two good websites that I recommend to help you in your cheese making. http://cheeseforum.org/forum/index.php If you join, you will have access to the forums where you will find lots of help in your cheese making. My handle there is "SayCheese!" (including the exclamation point) Here is a website within the forum with some great help on Mozzarella - you may have to join to access this page however. http://cheeseforum.org/forum/index.php?topic=4155.0 MrsKK put together that recipe and it is the one I use. (Even tho I only use 1 gallon of milk at a time). The other webpage I like is Prof. hauser's Mozzarella page: His recipe is similar to 's on the cheeseforum, but he adds pictures and his recipe is for a smaller amount. (Smaller is good for beginners who don't want to risk a huge amount of raw milk!) http://biology.clc.uc.edu/Fankhauser/Cheese/Mozzarella/MOZZARELLA_jn0.HTM He also has good helps on figuring out when to stretch the cheese. I also watched a youtube video to help me understand the concept of "clean break". Hope this is of some help... BJ --Original Message From: RawDairy [mailto:RawDairy ]On Behalf Of Darlene VidrineSent: Sunday, March 06, 2011 9:39 AMTo: rawdairy ; dairysheep ; goatcheeseplus Subject: Mozzerella Has anyone made mozzerella without the microwave? Do you use a salty brine for heating the cheese to stretch it? Is this a good way to salt it or is it better to salt it at the last stretching? Anyone have a simple recipe? I heard this was a little difficult cheese to make. I might try it first with store bought milk before I ruin my good raw milk! Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Darlene, This is the youtube video I meant to send you...I think I sent the wrong one. This person uses buttermilk for a starter, which is a mezophillic starter, but at the cheeseforum they recommend a thermophillic starter for Mozz. BJ -----Original Message-----From: RawDairy [mailto:RawDairy ]On Behalf Of Darlene VidrineSent: Sunday, March 06, 2011 9:39 AMTo: rawdairy ; dairysheep ; goatcheeseplus Subject: Mozzerella Has anyone made mozzerella without the microwave? Do you use a salty brine for heating the cheese to stretch it? Is this a good way to salt it or is it better to salt it at the last stretching? Anyone have a simple recipe? I heard this was a little difficult cheese to make. I might try it first with store bought milk before I ruin my good raw milk! Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Mozzarella is super easy to make. I use the waterbath method instead of the microwave. The microwave can kill the good probiotics in raw milk so don't use the microwave unless your milk is already pasturized. I use Ricki, the cheese queen's 30 minute recipe. Kristi Pecan Grove Ranch Queen Creek, AZ > > Has anyone made mozzerella without the microwave? Do you use a salty brine for > heating the cheese to stretch it? Is this a good way to salt it or is it better > to salt it at the last stretching? Anyone have a simple recipe? > > I heard this was a little difficult cheese to make. I might try it first with > store bought milk before I ruin my good raw milk! > > Thanks, > Darlene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Let me chime in here with a plea to toss the microwave in the trash to prevent anyone from using it for anything they might eat. Belinda > > > > Has anyone made mozzerella without the microwave? Do you use a salty brine for > > heating the cheese to stretch it? Is this a good way to salt it or is it better > > to salt it at the last stretching? Anyone have a simple recipe? > > > > I heard this was a little difficult cheese to make. I might try it first with > > store bought milk before I ruin my good raw milk! > > > > Thanks, > > Darlene > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2011 Report Share Posted March 24, 2011 have only made goats milk mozz. try www.fiascofarm.com for their mozz. recipe .. it is great. rhonda making raw sheep milk feta right now Mozzerella Has anyone made mozerella with raw sheep milk? Any advice on making it? The recipe I have calls for non-homogenized whole milk. Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2011 Report Share Posted March 25, 2011 I’ve made it with sheep, cow, and goat milk. My favorite and the best flavor and texture actually was from a few blended batches, goat/sheep. Very delicious. Traditional method, no microwave. OakMoon Farm & Creamerywww.oakmoonfarm.webs.com Quote Link to comment Share on other sites More sharing options...
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