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-   -   30 Minute Microwave Mozzarella (http://www.homebrewtalk.com/f130/30-minute-microwave-mozzarella-55325/)

SuperiorBrew 02-16-2008 06:36 PM

30 Minute Microwave Mozzarella
 
SWMBO & I were back making cheese again this morning and here is the end result:

http://inlinethumb34.webshots.com/30...600x600Q85.jpg

It came out of the icewater bath at the 45 minute mark & was ready to eat.
I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic This saved me enough time to make another whole batch :o

I think the only thing we did not do was pull it as much or long as she did. Ours turned out very good and we would make it exactly the same again in the future but might try it her way tomorrow since it looks like this cheese probably wont make it through the weekend :D

We used:
1 gallon whole milk (just pasturized not ultra-pasturized)
2 teaspoons Citric Acid
1/2 Teaspoon Liquid Animal Rennet
2 Teaspoons Cheese Salt

Iordz 02-16-2008 07:12 PM

I have been somewhat skeptical of this recipe, but you say it tastes good, right? I might try it.

Sir Humpsalot 02-16-2008 07:14 PM

How well does it melt down, for example, to put on top of a pizza? Does it brown nicely? Does it flow?

Revvy 02-16-2008 07:31 PM

Thanks for the link..I didn't know it could be done so easily!

Yuri_Rage 02-16-2008 07:34 PM

Quote:

Originally Posted by Sir Humpsalot
How well does it melt down, for example, to put on top of a pizza? Does it brown nicely? Does it flow?

Fresh mozzarella is far different from the low moisture cheese usually used in American pizza making. Superior's cheese would probably be great on a Margherita style pizza which is usually sauce-less, made with fresh tomatoes and slices of fresh mozzarella.

I'm anxious to see Superior's answer, though...

beergears 02-16-2008 07:35 PM

French farmers make something as shown in Ricki's How-to (your link), except they stop after the draining... letting it cool. I ate a lot of it as a child...!

Delicious with boiled potatoes and home-grown lettuce or mache just picked for the garden...

SuperiorBrew 02-16-2008 08:25 PM

From what I understand you can control how it comes out by the amount of rennet you add, and how much you drain it.
We were shooting for somewhere in the middle. It is softer than store bought blocks of mozzarella but not as soft as the fresh mozzarella. When I sliced it you could pull it apart like string cheese only it wasn't as stringy or dense. It was basically melting the last two times in the microwave and you just work it till its cool. If I would have stopped one time sooner and used slightly less rennet it would have been like fresh, if I would have stretched it out more and nuked it one more time it would have been harder and more string cheese like.
I think it's easier to understand when you are working with it. You can just kind of tell when to stop and how it will end up.
I am pretty sure it will shred, melt and brown like normal mozzarella.

Will do some testing tonight and tomorrow.

Sir Humpsalot 02-16-2008 08:41 PM

Quote:

Originally Posted by Yuri_Rage
Fresh mozzarella is far different from the low moisture cheese usually used in American pizza making. Superior's cheese would probably be great on a Margherita style pizza which is usually sauce-less, made with fresh tomatoes and slices of fresh mozzarella.

I'm anxious to see Superior's answer, though...

I'm from Chicago. Land of good pizza. Fresh Mozzarella, I know, is the commonly used ingredient in the better pizzas around here. The other night for V-day we made a pizza. Deep dish, homemade crust, sausage, homemade sauce, pepperoni, mushrooms and fresh mozzarella. Phenomenal!!!!

You just really can't even make a decent pizza with the dried out mozzarella that you find in most supermarkets. I just wasn't sure if this had those same characteristics.

Thanks for enlightening me!!! :mug:

Yuri_Rage 02-16-2008 08:50 PM

Quote:

Originally Posted by Sir Humpsalot
Thanks for enlightening me!!! :mug:

Ha! No problem...seems I should bite my tongue more often!

Sir Humpsalot 02-16-2008 09:13 PM

Quote:

Originally Posted by Yuri_Rage
Ha! No problem...seems I should bite my tongue more often!

Nah, it's totally cool. Here... just for you, I'll upload some food pr0n from V-day....

2 inches thick, loaded to the gills with pepperoni, fresh sausage, fresh mushrooms, fresh diced tomatoes and grilled garlic...

No, the edges aren't burned at all, it is just very crispy cheese. There's not even a hint of burned-ness to it (tho, if we could have, we would've let the top brown a bit more...)

As a matter of perspective... I think it's about 14 inches in diameter...

http://www.homebrewtalk.com/gallery/...dium/pizza.jpg


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