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Old 08-06-2009, 02:47 PM   #21
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I'll have to make some phone calls today. It would be cool to half some fresh Mozz at my son's Bday this weekend and be able to tell people we made it, along with the beer they're drinking.


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Old 08-06-2009, 02:49 PM   #22
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Try calling some italian shops and restarants. Some make their own mozzerella and might be able to just sell you the stuff from what they have.


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Old 08-06-2009, 06:36 PM   #23
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What is cheese salt? We used kosher salt. Is cheese salt something that I could get a the grocery? I did not find CaCl at the store either.
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Old 08-06-2009, 06:47 PM   #24
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I am not sure but I would assume that cheesesalt is just very fine salt. I would think that if you ground down kosher it would be fine. But I really do not know for sure if cheese salt has any extra in it.
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Old 08-06-2009, 08:16 PM   #25
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I am not sure but I would assume that cheesesalt is just very fine salt. I would think that if you ground down kosher it would be fine. But I really do not know for sure if cheese salt has any extra in it.
That's what I assumed too. I use pickling salt. It can be found in the canning section of your grocery store.
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Old 08-07-2009, 11:41 AM   #26
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I looked for pickling salt and couldn't find it either. They even had an endcap with pickling stuff all set up.
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Old 08-07-2009, 12:38 PM   #27
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I looked for pickling salt and couldn't find it either. They even had an endcap with pickling stuff all set up.
Just get some kosher salt and spin it in a blender or food processor, then.
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Old 08-07-2009, 12:46 PM   #28
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Just get some kosher salt and spin it in a blender or food processor, then.
That I can do.
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Old 08-07-2009, 12:54 PM   #29
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I made some last night and from the package it says pure salt with no additives. So I would say either kosher or sea salt just ground up would work. It was also a lot more coarse than I was expecting it to be. I don't know if that is really important though.
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Old 08-07-2009, 01:32 PM   #30
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So where'd you get everything from Dataz? LHBS?


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