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[tdeane]

Hi Terry,

I would appreciate it if you share you fresh mozza recipe with us. As you can see I make my own fresh mozza http://www.pizzamaking.com/forum/index.php/topic,9053.msg78321.html#msg78321 from a very high fat milk also. It comes out amazing on the pizza but I don't like the texture of the mozza itself before cooking it. It's kind of sticky and feels very delicate sometimes. It's also not white in the middle.

Saad

Sure, I just made 4 lbs on fresh mozzarella today. 4 1/2tsp citric acid
                                                                   3 cups  water
                                                                   1 tsp liquid rennet
                                                                   4 gallons whole milk(raw or low temp pasteurized un-homogenized)
I put the milk on the heat then I dissolve the citric acid in 2 cups of the water and then mix it in with the milk. The milk will start to curdle a little at about 70 degrees Fahrenheit. Heat the milk to 88-91 degrees(anywhere in that range will do) and then add the rennet(that has been mixed with the remaining cup of water). Mix thouroughly for about 15 seconds and let sit covered for 15 minutes. Cut the curds(I'm sure you already know how to do that) and turn them with a slotted spoon. Bring the temperature up to 105 degrees and remove from heat. Drain the curds(well) in a colander or with a mesh strainer and let cool until they have firmed up.
Lately I have been using the microwave method. I put about 6oz of curd into a bowl a microwave it for about 40-45 seconds. I drain off the whey, salt the curds and then stretch. Put in icy cold water for at least 15 minutes or so before use.
Saad, I don't think you should pasteurize your raw milk. You will have a lot better luck making curds with the unpasteurized raw milk.

[Aldo]

Terry, I can't thank you enough for sharing your experience with all of us!  I, like many here, dream of owning a pizza place, and to read about your experience from start to present, with updates, is really awesome!  We're cheering for you, and will remember your place when in town.  You are the BEST!

[mo-jord]

Thanks for all the info~~!

I have made mozzareall myself in the past....the problem I always had was finding good milk. Any suggestions? Where do you guys/gals get yours?

[Bill/SFNM]

Thanks for all the info~~!

I have made mozzareall myself in the past....the problem I always had was finding good milk. Any suggestions? Where do you guys/gals get yours?

If you have a Trader Joe's in your area, I have had good luck with their "Cream-top" un-homogenized product, although they seem to change suppliers from time-to-time and so the suitability for cheese varies. 

[mo-jord]

This weekend I decided to look around some more and found some interesting milk supplies. If anyone has the HyVee grocery store chain,  they sell a VAT (low tmep) Pasteurized, non-homogenized whole milk in the organic foods section. I think this would work quite well and will try it as soon as I can.


I also found this link that gives specific dairies that have raw milk available throughout the country.

www . realmilk . com/where.html

Sorry to hi-jack the thread.

[tdeane]

I've added a bunch of new photos to the photo section of my website that some of you might find interesting. They were taken by various food bloggers. There are some nice upskirts and a nice photo of my pancetta that I made recently. I aslo like the shots of our pepperoni. You can see that it cups nicely. It took a while to get it like that but we finally figured it out. I took some photos while making mozzarella recently that would go with the recipe I posted but I can't find my cable to upload them to my computer. I'll keep looking.

http://www.ah-beetz.ca/photos/?album=PhotosFromOurPizzeria

[s00da]

Nice pix Terry! loved the upskirts and the vibrant colors of the toppings.

I must also thank you for sharing your mozzarella recipe with us. Like you said; I let the curds drain well and cool until they were firmer than how I used to make them and that made a lot of difference. My mozzarella is super now!

Saad

[tdeane]

Nice pix Terry! loved the upskirts and the vibrant colors of the toppings.

I must also thank you for sharing your mozzarella recipe with us. Like you said; I let the curds drain well and cool until they were firmer than how I used to make them and that made a lot of difference. My mozzarella is super now!

Saad

Thanks Saad and I'm glad your mozzarella is turning out great. I think those new photos also do a nice job of showing the thinness of the crust. 

[s00da]

Thanks Saad and I'm glad your mozzarella is turning out great. I think those new photos also do a nice job of showing the thinness of the crust. 

This is true. I previously thought that your pies are on the thick side and it made me wonder cuz I use the same dough weight for the 18". I see now they are real thin.

Saad

[artigiano]

Hi Terry,

I am just wondering where you can get raw milk here in BC?  I tried to make my own mozzarella but had a heck of a time getting raw milk so I stopped pursuing this challenge.  Anyway, everyone told me all milk goes through the milk and marketing board and it is illegal for them to get me raw milk.

Al

[tdeane]

Hi Terry,

I am just wondering where you can get raw milk here in BC?  I tried to make my own mozzarella but had a heck of a time getting raw milk so I stopped pursuing this challenge.  Anyway, everyone told me all milk goes through the milk and marketing board and it is illegal for them to get me raw milk.

Al

It is illegal so try and find pasteurized but not homogenized milk.   

[artigiano]

Thanks Terry,

Any suggestions ?

[tdeane]

This is true. I previously thought that your pies are on the thick side and it made me wonder cuz I use the same dough weight for the 18". I see now they are real thin.

Saad

What dough ball weight are you using for an 18" pie?

[tdeane]

Thanks Terry,

Any suggestions ?

I don't really have any. I just went to a local high quality dairy and asked for un-homogenized milk. They were more than happy to pull some milk before homogenization for me.

[s00da]

What dough ball weight are you using for an 18" pie?

I use 650g for the 18"

[tdeane]

I use 650g for the 18"

I use a 620g dough ball for an 18" pizza.

[artigiano]

Good to know, I thought even with commercial pastuerization it wouldn't work well since the high heat they use.  I heard they implemented some rules in 1991 and that's when it became illegal to buy milk form any one one other than milk that goes through the milk and marketing board.  If un homonogized will work I can try that.  The calcium chloride wasn't even to keep the store baught milk curds togethor and my mozz wouldnt hold.  Do you use your fresh cheese in the pizzeria?

al

[norma427]

tdeane,
Your pizzas looks delicious. Your pancentta looks really tasty, too.
Thanks for sharing your recipe for fresh mozzarella.  It is something I wanted to try for awhile.  I can get raw milk at our farmer's market or at our local country store.  It is about 3.99 a gallon.  I will have to look where to purchase the citric acid and liquid rennet.
Thanks,
Norma

[tdeane]

Do you use your fresh cheese in the pizzeria?

al

I do.

[tdeane]

I will have to look where to purchase the citric acid and liquid rennet.

I buy citric acid at the pharmacy and you can buy liquid rennet can online. http://www.cheesemaking.com/cheeserennets.html