Author Topic: Buying vs Making Mozzarella; Cost and Time implications  (Read 10612 times)

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Offline souspizzaiolo

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #25 on: February 12, 2013, 12:49:00 PM »
We make mozzarella from curd in my shop and it's awesome. I never get tired of telling people that we make it, and they are always enamored. It's no more expensive to make for us than to buy mediocre mozzarella. And the curd has a great shelf life. We make fried mozzarella coins with it and they stretch so much we call it mozzarella yoga. Don't store them in brine. Store them tightly wrapped in Saran and yer good. Don't call people jerks either. Won't get you far in the pizza biz.


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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #26 on: February 12, 2013, 01:02:05 PM »
 yes, ask the pizza guy that was in ny and moved to the west coast.

Offline Giggliato

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #27 on: February 12, 2013, 09:28:20 PM »
No. I knew someone who did this and while not terrible, the stretchy creamy goodness wasn't close to what it should be.

Can someone please elaborate as to why the stretching of hot curds produces a final product that differs from what would be had had the curds not had been stretched?

Offline Chicago Bob

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #28 on: February 12, 2013, 09:32:17 PM »
Can someone please elaborate as to why the stretching of hot curds produces a final product that differs from what would be had had the curds not had been stretched?
no... ;D
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Offline jeff v

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #29 on: February 12, 2013, 09:44:59 PM »
Can someone please elaborate as to why the stretching of hot curds produces a final product that differs from what would be had had the curds not had been stretched?

The heating and pulling gives the strechyness and stringy pull. I think it also has a creamier texture than curd and curd isn't seasoned. 
Back to being a civilian pizza maker only.

Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #30 on: February 14, 2013, 07:20:17 PM »
I assume we're square after that comment  ;D

The cost of making something vs. buying it depends on what you're making, where you're located, how much raw materials X and Y you're buying to make finished product volume Z, plus the variables of local labor cost, and equipment to make it.

I don't think anyone can answer the question as asked by hawthead, I mean hawtsauce. He has to answer it himself.

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The Jerk

Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #31 on: February 14, 2013, 07:23:28 PM »
Thank ya! At this point just gathering information, as you can never be too prepared...even if you're just contemplating making the jump, I suppose.

I, personally, haven't made it before but I'm going to research it heavily in the event I decide to proceed in the future and make the mozz. I've noted the discussion about stretching hot curds, so I think it begs the question; "If one were to make fresh mozz, what method will produce the best mozz."

update on cost. 280 for curd 4.29 for mozzarella in brine. well worth making vs. buying.

Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #32 on: February 14, 2013, 07:28:51 PM »
The demand for fresh food is something that doesn't change and, if anything, is only showing a serious upward trend (particularly when you take into consideration the "numbers" for restaurants are becoming increasingly more favorable.)

I'll come back and ask a year before I'm ready and end up grossly unprepared as a result...

The market probably will have greatly changed by then,   come back when you.....are ready.

Offline Chicago Bob

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #33 on: February 14, 2013, 07:39:29 PM »
The demand for fresh food is something that doesn't change and, if anything, is only showing a serious upward trend (particularly when you take into consideration the "numbers" for restaurants are becoming increasingly more favorable.)

I'll come back and ask a year before I'm ready and end up grossly unprepared as a result...

A month or two should suffice pizza pal....let's keep it real is what I like to envision...

Like what's his name says.....
"You got a problem with that"..... ;D    You're not alone hotsawce ....

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« Last Edit: March 13, 2013, 10:22:09 AM by Steve »
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Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #34 on: February 14, 2013, 07:44:06 PM »
So long as we're talking everything business related, why not venture further and discuss how I should market, develop a menu, use fresh mozzarella in other dishes, etc etc. Long story short, you could use the "it's related to your business" argument to inject anything as a response to the original question. Let's be real, how many threads here get off topic because of that? I've already explained myself, but go check La Serras post history to see the same negativity in nearly every other thread he's posted in because of his situation. Sorry, but I'm not looking to have someone project their negative experiences to change MY mind or effect what I'm looking to do or trying to learn.

If you're so offended by a one word response, simply don't respond to the thread. You've made your opinion clear in a few posts. I've got it. We can move on or we can have more moral policing in this thread.  ???


When I read your initial post, the first thing to pass through my mind was how bloody good was the fresh mozzarella that Josh (Pieous in Austin, TX) made for us at Tomís house a couple months ago. Like many folks here, Iíve thought seriously about opening a pizzeria, and immediately I was thinking about if this was something Iíd do in my place if I opened one. The questions I considered were similar to what La Sara posed to you. Since the cash cost is so simple to calculate Ė and varies from place to place, I didnít even think about answering along those lines. I was however going to give you an answer similar to La Saraís until I saw that he had already done so.  Iím now very glad that I didnít as I hate to think how I would have responded if you called me a jerk.

Good luck the next time you ask for help.


Offline La Sera

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #35 on: February 14, 2013, 07:50:52 PM »
Are you going to be OK, or do you need some counseling?

You're nuts.

Online Pete-zza

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #36 on: February 14, 2013, 07:53:50 PM »
Everyone, please calm down and keep the thread on topic and avoid personal attacks.

Peter

Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #37 on: February 14, 2013, 07:56:33 PM »
Really not trying to be a jerk, but I'm getting a lot of responses on how I should go about planning, concept, market, what my time frame should be, etc. It's just not what I'm looking for.

A month or two should suffice pizza pal....let's keep it real is what I like to envision...

Like what's his name says.....
"You got a problem with that"..... ;D    You're not alone hotsawce ....

Online Tscarborough

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #38 on: February 14, 2013, 08:01:23 PM »
But all of that directly applies to your question, so you are either simply looking for reinforcement of your current thoughts, or not really interested in a real answer.

Offline hotsawce

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #39 on: February 14, 2013, 08:11:58 PM »
thanks for the response. very interesting, did not know that!

The heating and pulling gives the strechyness and stringy pull. I think it also has a creamier texture than curd and curd isn't seasoned. 

Offline La Sera

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #40 on: February 14, 2013, 08:23:28 PM »
Excuse me, but this is unreasonable behavior by hawtsauce. He'd be left sitting alone at a table if this conversation happened in real life. We'd have all gotten up and left.

I don't need to "calm down."

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #41 on: February 14, 2013, 09:38:44 PM »
Hotsawce, I respect everything that you've contributed to this forum, and I'd like to consider you a friend, but criticizing answers and calling people names has done more to derail this thread than any off topic answer has.  If a post isn't helpful, ignore it. If you feel like it's especially off topic, report it. If you're consistently not getting an answer to your question, reiterate it.

I don't need to "calm down."

Yes, you do. When a moderator says 'calm down,' you need to calm down. Hotsawce called you a jerk and his behavior was universally condemned.  Between the universal condemnation and calling him nuts, I'd say you're even. Take a deep breath. Let it go.


Offline Chicago Bob

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #42 on: February 14, 2013, 10:25:59 PM »
hotsauce,
Sometimes you just have to live and let be.....
You have contributed a lot on the forum and I don't want you to sweat the small stuff....most all of us (me especially)have said things/words that did not turn out right.

I find that if one takes a deep breath and steps away from a derailed thread for a couple of days things have a way of looking differently.

According to your business plan/time frame....it looks like you have time enough to revisit this topic sometime in the future.

So why not take the high road...leave this alone and let's move on to good stuff.....

edit: sorry Scott123...bumped heads.

Bob
« Last Edit: February 14, 2013, 10:28:13 PM by Chicago Bob »
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Offline Morgan

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #43 on: February 15, 2013, 05:44:45 PM »
Is there a easy step by step how to make mozzarella cheese topic on pizzamaking.com ?
I found this http://www.instructables.com/id/Great-Mozzarella-Cheese/ but i would like to see some stuff from pizzamakers if possible.

Offline jeffereynelson

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #44 on: February 15, 2013, 06:47:16 PM »
Is there a easy step by step how to make mozzarella cheese topic on pizzamaking.com ?
I found this http://www.instructables.com/id/Great-Mozzarella-Cheese/ but i would like to see some stuff from pizzamakers if possible.

What many people are referring to is stretching the mozz from curd which is pretty different than making it from scratch.

Offline dellavecchia

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #45 on: February 15, 2013, 07:24:45 PM »
What many people are referring to is stretching the mozz from curd which is pretty different than making it from scratch.

Making the curd from scratch in a restaurant setting would seem very difficult to do with consistent results. A good source of curd is probably the best way to go for the cost structure that Larry talked about. Becoming a cheese maker is a full time job in itself, which is why most places pull curd that has been made really well.

Larry - Are you using Polly-O curd? I wonder if the stuff from Todaro Brothers is just Polly-O being re-sold. I have pulled that curd with great success.

John

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #46 on: February 15, 2013, 08:41:29 PM »
 john, i use grande polly-o adds a whitener to their curd. it would be very hard to make mozzarella from raw or pasteurized milk the yield is very low and it would be costly. if any members want a cheese video pm me.it is very informative,i think it is also on you tube.it is by polly-o.roberto uses belgioso sorry for the spelling, he also adds cream to his water to make the cheese richer.

Offline henkverhaar

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #47 on: February 16, 2013, 02:03:15 AM »
Is there a easy step by step how to make mozzarella cheese topic on pizzamaking.com ?
I found this http://www.instructables.com/id/Great-Mozzarella-Cheese/ but i would like to see some stuff from pizzamakers if possible.

I've been working from this one:

http://www.leeners.com/cheese/recipes/mozzarella1.shtml

Offline Morgan

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #48 on: February 16, 2013, 03:17:49 AM »
I've been working from this one:

http://www.leeners.com/cheese/recipes/mozzarella1.shtml

Everything needed on one page, that is as simple it gets, thanks! I have a source to get milk straight from the farm so i really would like to test making it from the scratch. How much mozzarella can you make from one gallon of milk ?
« Last Edit: February 16, 2013, 03:20:41 AM by Morgan »

Offline jeffereynelson

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Re: Buying vs Making Mozzarella; Cost and Time implications
« Reply #49 on: February 16, 2013, 03:29:03 AM »
Everything needed on one page, that is as simple it gets, thanks! I have a source to get milk straight from the farm so i really would like to test making it from the scratch. How much mozzarella can you make from one gallon of milk ?

I tried making it from scratch a while ago and.... things didn't go well. I think I yielded like 6 ounces or something terrible haha. However how much could you get? You should be able to get a pound off mozz plus you should be able to make ricotta too from it. I however couldn't get that much. The results don't justify the means for a simple home based pizza maker IMO. I'd go with curds.