Re: Cheese cheese and more cheese! Mozz!!

[Guest guest]

Someone at the deli had mentioned something about pouring boiling water

over it during the " creation process " , so I sort of figured there was

definitely heat involved there somewhere. But I was thinking if I could

make it myself, at least I could start OUT with raw, as opposed to

pasteurized and homogenized, and that would still be better than what I can

buy. Or is that one big crock of fallacious thinking on my part?

I really don't use it THAT often, but I keep looking at all these wonderful

tomatoes and sech that I grew last year, and I'm starting to fixate ....

lasagna, lasagna, lasagnaaaaaaaaa!!!!!

Plus, just think of how much fun it will be in summer ... make up some

mozz, walk a few feet and pick a tomato ... dinner!

At 05:57 PM 1/29/04 -0500, you wrote:

> mozz is not a cheese that can be made " raw " lo temp. to get the

>stretchiness you need heat. Not altogether bad IMO, since you are not

>going to eat ONLY mozz. i am not that much of a purist, not to denigrate

>those who are

>www.MajestyFarm.com

>North Garden, Virginia

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

---

I have made a white stretchy unripened cheese using the yogurt

culture and very little heat. Seems like max temp was 115F. Look in

a book entitled, " Putting Foods By " .There's another book published by

Rodale along the same line that I can not remember name of. The

process is just a continuation of the yogurt process and takes

another few hours only. I just used the curds infoods like you

mentioned plus they're great for snacks. Dennis

In RawDairy , mfjewett <mfjewett@e...> wrote:

> Someone at the deli had mentioned something about pouring boiling

water

> over it during the " creation process " , so I sort of figured there

was

> definitely heat involved there somewhere. But I was thinking if

I could

> make it myself, at least I could start OUT with raw, as opposed to

> pasteurized and homogenized, and that would still be better than

what I can

> buy. Or is that one big crock of fallacious thinking on my part?

>

> I really don't use it THAT often, but I keep looking at all these

wonderful

> tomatoes and sech that I grew last year, and I'm starting to

fixate ....

> lasagna, lasagna, lasagnaaaaaaaaa!!!!!

>

> Plus, just think of how much fun it will be in summer ... make up

some

> mozz, walk a few feet and pick a tomato ... dinner!

>

>

> At 05:57 PM 1/29/04 -0500, you wrote:

> > mozz is not a cheese that can be made " raw " lo temp. to get

the

> >stretchiness you need heat. Not altogether bad IMO, since you are

not

> >going to eat ONLY mozz. i am not that much of a purist, not to

denigrate

> >those who are

>

>

> >www.MajestyFarm.com

> >North Garden, Virginia

>

>

>

> MFJ

> Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

Hello MFJ,

Do you miss mozzarella you eat in Europe? If so, it could have been

Italian mozzarella which is made from water buffalo milk. I have

never had one, but have heard and read that it taste different than

the mozzarella we are accustom to.

Marieta

> The one cheese I really miss is mozzarella, and I know I'll never

find it

> anywhere since it's not aged, therefore " raw " would be illegal in

the US.

> Is it hard to make? I'd love to make it myself. Does

anyone have a

> recipe/know how? Does anyone have recommendations for good

beginner

> how-to books for cheese-making? Will I ever stop asking

questions?

>

> (answer to last - nope)

>

>

[Guest guest]

I've had both " standard " mozz and buffalo mozz (not sure if buffalo is

different from water buffalo in terms of taste etc.). Both are good,

but frankly, I didn't taste much of a difference. One of them is

slightly milder than the other, but I'll be danged if I can remember which

was which.

At 01:07 AM 1/30/04 -0000, you wrote:

>Hello MFJ,

>

>Do you miss mozzarella you eat in Europe? If so, it could have been

>Italian mozzarella which is made from water buffalo milk. I have

>never had one, but have heard and read that it taste different than

>the mozzarella we are accustom to.

>

>Marieta

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

Thanks, I'll look for those!

At 01:03 AM 1/30/04 -0000, you wrote:

>I have made a white stretchy unripened cheese using the yogurt

>culture and very little heat. Seems like max temp was 115F. Look in

>a book entitled, " Putting Foods By " .There's another book published by

>Rodale along the same line that I can not remember name of. The

>process is just a continuation of the yogurt process and takes

>another few hours only. I just used the curds infoods like you

>mentioned plus they're great for snacks. Dennis

MFJ

Any moment in which you feel like dancing is a perfect moment.