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Old 10-09-2011, 04:51 PM   #1
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Default First shot at mozzarella, photo journal style

The wife bought me a cheese-making kit, so I put it to work today. We don't have a microwave, so I used hot water to stretch the curd at the end. It worked shockingly well and was really easy. Honestly, I think the microwave would have been more of a pain.

But anyway, pictures.





















-Joe


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Old 10-09-2011, 04:51 PM   #2
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And of course, the final product. Needed more salt (I used 1 tsp of the "cheese salt" included in the kit), but was delicious nonetheless. Texture was perfect - firm, but not rubbery.



-Joe


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Old 10-09-2011, 05:11 PM   #3
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wow i can never get mine to turn out like that
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Old 10-21-2011, 08:41 AM   #4
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thats feckin awesome.

i cant wait to get a cheese set.

just for clarification, mozz. is a non-aged cheese, no?
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Old 10-21-2011, 12:51 PM   #5
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Quote:
Originally Posted by FatherJack View Post
just for clarification, mozz. is a non-aged cheese, no?
Yepper, I was eating it less than an hour after I started. Instant, delicious gratification

And KuntyBrew, if it helps I treated it like I do when making a boule from bread dough - develop surface tension by stretching it, then folding it to the back. Turn 90 degrees, repeat until smooth and uniform.

-Joe
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Old 10-21-2011, 12:55 PM   #6
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Also: Oi luvs my BRICK!

-Joe
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Old 10-21-2011, 01:14 PM   #7
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Save the whey and you can make ricotta. When I make mozzarella I make a double batch so I'll have plenty of whey for ricotta. Then I use half the mozzarella and all the ricotta to make lasagna.
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Old 10-21-2011, 08:16 PM   #8
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Quote:
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We don't have a microwave,


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Old 10-21-2011, 08:42 PM   #9
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Where'd the kit come from? I'd love my first attempt at this to be successful.
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Old 10-22-2011, 02:35 AM   #10
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It was a Woot.com buy one day. But really you don't need the kit - just citric acid, rennet and milk. I didn't even use the directions in the kit, I followed these:

http://www.cheesemaking.com/includes...uke/index.html

-Joe


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