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  1. #1
    Join Date
    Sep 2010
    Location
    Whitmore Lake, Michigan
    Posts
    930

    My first foray into making fresh mozzarella

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    And it turned out pretty good after all. Amazing that a few simple natural ingredients can produce this tasty cheese. Milk, citrus acid, vegetable rennet, a pinch of sea salt and there you go. It was remarkably easy, took under an hour, because we were horsing around a bit and the best part was washing it all down with Fat Tire Beer and munching on Hungarian sausage!

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    Bike Writer

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    Schwinn Gateway unknown year
    Specalized Expedition Sport Low-Entry 2011

  2. #2
    Join Date
    Dec 2005
    Location
    WA State
    Posts
    4,389
    Cool - I've done paneer - which just requires whole milk and lemon juice. It's a big hit at dinner parties - performance cooking! and tasty to boot.
    "Sharing the road means getting along, not getting ahead" - 1994 Washington State Driver's Guide

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  3. #3
    Join Date
    Sep 2010
    Location
    Whitmore Lake, Michigan
    Posts
    930
    Quote Originally Posted by Eden View Post
    Cool - I've done paneer - which just requires whole milk and lemon juice. It's a big hit at dinner parties - performance cooking! and tasty to boot.
    Very cool! Exhibition cooking is a fun time for the cook and the guest.
    Bike Writer

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  4. #4
    Join Date
    May 2007
    Location
    Columbia, MO
    Posts
    2,051
    I am intrigued. Where do you get the rennet and citric acid? (I have citric acid in the lab but maybe not the best idea to bring it home & cook with it!)
    2009 Trek 7.2FX WSD, brooks Champion Flyer S, commuter bike

  5. #5
    Join Date
    Aug 2005
    Posts
    4,556
    Whole Foods in my area has both, though I've never tried making it (have seriously reduced my cheese consumption).
    Most days in life don't stand out, But life's about those days that will...

  6. #6
    Join Date
    Sep 2010
    Location
    Whitmore Lake, Michigan
    Posts
    930
    Quote Originally Posted by Melalvai View Post
    I am intrigued. Where do you get the rennet and citric acid? (I have citric acid in the lab but maybe not the best idea to bring it home & cook with it!)
    I got mine from Midwest Supplies an online supplier because my local Whole Foods and Zingermans Deli were both out of it. Here is an alternate source and instructions also

    Rennet is available in liquid form and in tablets. Both are available in animal or vegetable versions. I would think that the citric acid you use would be equivalent to the one used in cheese making? But then again I'm not 100% certain. What I received when I ordered it was in a powdered form.

    I've been wanting to do this for some time now and last week I decided - JUST DO IT. I was a bit disappointed to have to wait a couple of days for product but that's ok because in the mean time I spent more time looking at You Tube videos of cheese making. I also had more time to poke around other places on the web for ideas. I think I may try cheddar when I feel like I have this one down pat.
    Bike Writer

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  7. #7
    Join Date
    Dec 2003
    Location
    Folsom CA
    Posts
    5,672
    New England Cheesemaking Supply Co. is a great source as well.

    I make chevre occasionally, using goats milk purchased from Trader Joe's. Easy as can be, and tasty too!

    I tried to make mozzarella once, but I wasn't too happy with the results. I need to give it another try.

    2009 Lynskey R230 Houseblend - Brooks Team Pro
    2007 Rivendell Bleriot - Rivet Pearl

  8. #8
    Join Date
    Apr 2008
    Posts
    3,213
    Cool!
    Fresh mozzarella is soooo yummy!
    Each day is a gift, that's why it is called the present.

 

 

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