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Old 02-16-2008, 10:09 PM   #11
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We had marinated chicken breasts on whole wheat buns with marinara and mozzarella.
Crappy pic but it was 2 slices overlapping, it melted together nicely.

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Old 02-16-2008, 10:11 PM   #12
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Quote:
Originally Posted by Sir Humpsalot
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 around...
That looks & sounds damn tasty
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Old 02-16-2008, 10:11 PM   #13
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Pretty good browning, pretty good melting. Looks like there's definitely a lot of potential there. A picture is worth a thousand words too, so thanks.

Where do you get your ingredients from?

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Old 02-16-2008, 10:13 PM   #14
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So far from cheesemaking.com. I might hit the hardware store tomorrow and make a cheese press for the next batch.

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Old 02-18-2008, 02:05 AM   #15
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Quote:
Originally Posted by SuperiorBrew
SWMBO & I were back making cheese again this morning and here is the end result:



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

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

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

Where did you get your milk?
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Old 02-18-2008, 02:36 AM   #16
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Quote:
Originally Posted by SwAMi75
Where did you get your milk?
And the citric acid?

(Hoping for a local source....)
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Old 02-18-2008, 03:17 AM   #17
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Quote:
Originally Posted by SwAMi75
Where did you get your milk?
I got the milk from a small local market, they buy it right from the farm down the road, it is pasturized but not ultra pasturized.

Quote:
Originally Posted by Beerrific
And the citric acid?

(Hoping for a local source....)
The stuff I used came with my kit, I actually sell the same USP food grade stuff for use in cosmetics but didnt know it was used for cheese.

I think most health food stores would have regular pasturized milk and maybe even the cirtic acid.
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Old 02-18-2008, 03:45 AM   #18
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Quote:
Originally Posted by SuperiorBrew
I got the milk from a small local market, they buy it right from the farm down the road, it is pasturized but not ultra pasturized.


We have a chain of dairy stores here that sell from their dairy here in the state....I looked them up on the web, and they say that they heat at higher temps and for longer than the federal standard for pasteurization, so I'm assuming that means UP. That sucks, because there's one right around the corner.

I need to do some digging around, because I'd love to make some of this stuff!
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Old 02-18-2008, 03:47 AM   #19
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Quote:
Originally Posted by SwAMi75
We have a chain of dairy stores here that sell from their dairy here in the state....I looked them up on the web, and they say that they heat at higher temps and for longer than the federal standard for pasteurization, so I'm assuming that means UP. That sucks, because there's one right around the corner.

I need to do some digging around, because I'd love to make some of this stuff!
The mozzarella can be made with powdered milk and cream I believe, poke around on cheesemaking .com in the recipe section.
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Old 02-18-2008, 04:00 AM   #20
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Quote:
Originally Posted by SuperiorBrew
The mozzarella can be made with powdered milk and cream I believe, poke around on cheesemaking .com in the recipe section.
Powdered milk had crossed my mind....I'll look around on there. Thanks!
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