Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Cheese Making Forum > 30 Minute Microwave Mozzarella

Reply
 
LinkBack Thread Tools
Old 06-13-2008, 04:35 AM   #51
Grimsawyer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Location: Salem, OR
Posts: 886
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by SuperiorBrew View Post
...I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic ...
I tried to click on the link and it's "HTTP 403 Forbidden" to me... how do I go about checking it out. I have never made cheese before and this really caught my eye. I might even be able to find someone I work with for milk fresh from the cow. Maybe even a goat.... *evil grin* I want to goof off with a few easier recepies before making a really knock out bleu cheese and this one seemed to sound really almost too easy to be true. Only problem is I don't have any knowlage of how to make cheese. Anyone got a link to a beginners cheese thread and a link to this recepie from start to finish that isn't forbidded to me? Thanks in advance!!!!
__________________

"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin

Quote:
Originally Posted by TheFlyingBeer
...no sense hauling empty carboys around when full ones take up just as much space. :)
Grimsawyer is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2008, 02:12 AM   #52
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Ashland, WI
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Grimsawyer View Post
I tried to click on the link and it's "HTTP 403 Forbidden" to me... how do I go about checking it out. I have never made cheese before and this really caught my eye. I might even be able to find someone I work with for milk fresh from the cow. Maybe even a goat.... *evil grin* I want to goof off with a few easier recepies before making a really knock out bleu cheese and this one seemed to sound really almost too easy to be true. Only problem is I don't have any knowlage of how to make cheese. Anyone got a link to a beginners cheese thread and a link to this recepie from start to finish that isn't forbidded to me? Thanks in advance!!!!
http://www.cheesemaking.com/store/pg/21.html
__________________
Rich
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2008, 02:15 AM   #53
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Ashland, WI
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Nurmey View Post
Zoebisch01, I think you may be way more evil than any of us suspected.
Vegetable rennet is the type most accessible to the home cheese maker. I'm not even sure where to get the chemical stuff other than a cheese manufactuer's suppliers.
You can get the animal, vegetable and chemical here http://www.cheesemaking.com/store/c/26-Cheese-Rennets.html
__________________
Rich
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 10:48 AM   #54
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Here's mine. It tasted great, though I think it was slightly better before the second microwaving. That seemed to dry it out a little more than I'd have wanted, but it was fun and easy to make, and I'll definitely do it again.



I also made some duck prosciutto (from Charcuterie: The Craft of Salting, Smoking, and Curing) ...



...and I thought they'd go well together on a sourdough pizza.

__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 12:47 PM   #55
babalu87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Middleborough, MA
Posts: 1,914
Liked 8 Times on 7 Posts
Likes Given: 12

Default

Quote:
Originally Posted by Sir Humpsalot View Post
I'm from Chicago. Land of good pizza.

Boston and New York with their GREAT PIZZA are in agreeance with the above statement
__________________
babalu87 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 12:50 PM   #56
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,717
Liked 4367 Times on 3175 Posts
Likes Given: 850

Default

Danek, that looks so good! We are now getting 1.5 gallons of fresh (unpasteurized) goat's milk a week. I'll make some chevre today, and mozzarella next weekend, maybe cheddar the following week.

Thanks for all of the pictures, Superiorbrew, wherever you are!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2009, 11:57 AM   #57
babalu87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Middleborough, MA
Posts: 1,914
Liked 8 Times on 7 Posts
Likes Given: 12

Default

Is this the procedure?

Old links are dead

Recipe for Making Homemade Mozzarella Cheese

__________________
babalu87 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2009, 12:47 PM   #58
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Quote:
Originally Posted by babalu87 View Post
Is this the procedure?

Old links are dead

Recipe for Making Homemade Mozzarella Cheese
Not sure about that link, but the one I used was:

Mozzarella Cheese Recipe

I just checked it, and it seems OK.
__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2009, 03:36 AM   #59
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Ashland, WI
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by YooperBrew View Post
Thanks for all of the pictures, Superiorbrew, wherever you are!
Hi Yoop,

I'm still here just been real busy getting the site done and a couple other non homebrew related projects going.
Whats new un the UP?
__________________
Rich
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2009, 12:11 PM   #60
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,717
Liked 4367 Times on 3175 Posts
Likes Given: 850

Default

Quote:
Originally Posted by SuperiorBrew View Post
Hi Yoop,

I'm still here just been real busy getting the site done and a couple other non homebrew related projects going.
Whats new un the UP?
Good to "see" you! We're talking about having a "Brew Camp" at my cottage this summer- I'll keep you posted as to when, just in case you can make it.

I've got a source for raw fresh goat's milk now, so I've been making cheese with really great results. I'm going to try some Monteray jack cheese this week.

Otherwise, all the same. Hockey, hockey, hockey and work, work, work. I am temporarily working full time, to pay for college tuition for next year. I'll be done with the full-time in May, though, just in time for summer.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mozzarella Question avaserfi Cheese Making Forum 10 04-27-2009 01:19 AM
Ricotta from Mozzarella Whey? avaserfi Cheese Making Forum 6 04-17-2009 01:08 AM
Mozzarella and LasagnaCasting Laurel General Chit Chat 3 04-01-2009 05:51 PM
Homemade mozzarella on my pizza billyg Cheese Making Forum 2 03-22-2008 02:04 AM
Microwave RIM system brewman ! Equipment/Sanitation 45 01-15-2007 03:57 AM