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Old 09-02-2008, 08:25 PM   #1
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Default Cheesemaking, Flake salt?

Hi,
I'm planning on trying out a batch of mozzarella this week, and the recipe calls for flake salt. Can this be substituted with Kosher salt? Thanks!

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Old 09-02-2008, 08:32 PM   #2
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USE KOSHER for Mozzarella.

I've done it for years, and mine is better than ANY store bought you can get.

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Old 09-02-2008, 08:41 PM   #3
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Yup, I used Kosher salt as a substitute.

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Old 09-02-2008, 08:48 PM   #4
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+1 on the Kosher

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Old 09-02-2008, 09:02 PM   #5
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Thanks! Looks like I'll be running by the expensive homebrew store tomorrow to get rennet, citric acid and cheese cloth!

BigKahuna - what's your recipe?

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Old 09-02-2008, 09:11 PM   #6
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I don't remember......I'll look when I get home.

Mostly, follow the rennet directions, once you get a pretty good curd seperation, microwave for 20 seconds at a time and squeeze out the water. Salting as you go unitll it tastes super yummy. This is a nasty messy thing that you just gotta do with your hands, and you'll think you're doing it wrong, but keep going, and it will start to coem together sooner than later.
Then dunk in ice water when you're happy with the consistancy.

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Old 09-04-2008, 04:14 PM   #7
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MMMMMMMM We made the cheese last night. I got a gallon of raw milk and it was so fantastic. We're definitely planning to do it again, but might try the dried milk/cream route, $12/gallon isn't cheap!

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Old 09-05-2008, 09:52 PM   #8
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Quote:
Originally Posted by Laurel View Post
BigKahuna - what's your recipe?
Yeah Kahuna, do tell. I've tried making it a few times, and ended up with something closer to mascarpone than mozzarella. Discouraging.
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Old 09-05-2008, 09:54 PM   #9
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Originally Posted by Laurel View Post
MMMMMMMM We made the cheese last night. I got a gallon of raw milk and it was so fantastic. We're definitely planning to do it again, but might try the dried milk/cream route, $12/gallon isn't cheap!
I use Plain ass old Whole Vitamin D Milk....It's like $4 a gallon now Kids drink about 5 gallons a week!
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Old 09-05-2008, 11:18 PM   #10
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We added 2.5 tsp of powdered citric acid (should be available at a homebrew or winemaking store) that was diluted, while the milk was still cool.

Once it got to 90º, we added 1/12 tablet of veggie rennet that had been mixed with water, then stirred for almost a minute. After that, we let it come to 100º and let it sit for an additional 5 minutes. Then we spooned the curd off of the whey, heated the whey up, and started dipping chunks of curd and pulling them.

The cheese that we made was a little low on salt, I need to figure out a better way to mix it in, maybe right after the curd is separated from the whey.

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