Author Topic: Making Mozzarella Cheese  (Read 2450 times)

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Offline sb 44 champs

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Making Mozzarella Cheese
« on: February 27, 2013, 03:02:28 PM »
Does anyone make their own cheese and if so is it much better than whole milk store bought?
If anyone is making their own cheese, where do you buy Rennet tablets? Can't seem to find any locally and the shipping for what is available online is outrageous. 


Offline Qarl

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Re: Making Mozzarella Cheese
« Reply #1 on: February 27, 2013, 03:29:26 PM »
Try  a homebrew store. Many carry cheese making supplies.

You can also use liquid rennet. (get vegetable based)

http://www.amazon.com/s/103-6714061-5151001?rh=k%3Arennet+vegetable%2Ci%3Agarden&keywords=rennet+vegetable&ie=UTF8&qid=1361996887&tag=pizzamaking-20

Some videos...

http://www.instructables.com/id/Great-Mozzarella-Cheese/?ALLSTEPS

http://thepioneerwoman.com/cooking/2012/07/making-fresh-mozzarella/

How to make fresh mozzarella cheese from curd



Offline tombiasi

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Re: Making Mozzarella Cheese
« Reply #2 on: February 27, 2013, 03:39:11 PM »
Does anyone make their own cheese and if so is it much better than whole milk store bought?
If anyone is making their own cheese, where do you buy Rennet tablets? Can't seem to find any locally and the shipping for what is available online is outrageous. 


I have been making "Mutz" for years. I get my supplies from http://www.leeners.com/cheese/store/
I am happy with them. NAYYY ( If you don't know what this means ask :))

Offline dmcavanagh

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Re: Making Mozzarella Cheese
« Reply #3 on: February 27, 2013, 03:44:29 PM »
I haven't made mozzarella myself yet, but some of the research I've done suggests that Junket rennet tablets really aren't the greatest to use for cheese making, so search out ingredients from a source dedicated to cheesemaking.

Online Chicago Bob

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Re: Making Mozzarella Cheese
« Reply #4 on: February 27, 2013, 04:07:13 PM »
I have been making "Mutz" for years. I get my supplies from http://www.leeners.com/cheese/store/
I am happy with them. NAYYY ( If you don't know what this means ask :))
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« Last Edit: February 27, 2013, 04:12:30 PM by Chicago Bob »
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Offline Pizzaboyo

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Re: Making Mozzarella Cheese
« Reply #5 on: February 27, 2013, 04:55:16 PM »
I've made this one http://www.cheesemaking.com/howtomakemozzarellacheese.html it's fairly handy and tasted great, as for the rennet I emailed a local cheese maker here in Ireland with the query "where can I buy it" and she gladly gave me a bottle of it for free  ;)
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Offline douglas_slac

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Re: Making Mozzarella Cheese
« Reply #6 on: May 17, 2013, 05:08:27 PM »
I did a lot of work trying this in different ways, and you can do it.  If you get cheap milk, it can reduce the cost of the pizza quite a bit.  And the secret really is rennet, get the real stuff, not Junket, and it can work... but...

If you use pasteurized/homogenized milk, it might not always work, it will work most the time if you are gentle.  But even if it does work, the cheese won't melt on the pizza correctly.  It will come out rather hard, it will taste fine, but stretchy gooey cheese it will not be.

You need to get really good milk, that hasn't been homogenized, and if pasteurized, it was done at a low temp., only 145deg., not the usual 165-185deg.  This milk will be more expensive, and harder to find.  Also it can't be old, sitting on a self for a week, it will degrade to useless.  But if using the better milk, this will be more expensive then just buying mozz.

But I've made mozz. with Straus Milk from Petaluma CA, getting it right off the truck.  And it was the (still is), the best mozz. I've had.  I liked it better than buffalo mozz. from Napoli, but maybe I'll get it trouble saying that...

So, I've gone back to mostly using bought mozz., and only once in awhile, when I have time, make mozz. from Straus Milk.

Offline hotsawce

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Re: Making Mozzarella Cheese
« Reply #7 on: May 25, 2013, 05:24:49 PM »
The secret is in the milk and the way it's handled/made. Italians do it differently than Americans....

Online SquirrelFlight

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Re: Making Mozzarella Cheese
« Reply #8 on: May 28, 2013, 07:35:12 PM »
I've made this one http://www.cheesemaking.com/howtomakemozzarellacheese.html it's fairly handy and tasted great, as for the rennet I emailed a local cheese maker here in Ireland with the query "where can I buy it" and she gladly gave me a bottle of it for free  ;)


Found this while I was living in the UK.  Wasn't there long enough to know what kind of product they carry....
http://www.cheesemaking.co.uk/cheese-making-rennet

Offline dhorst

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Re: Making Mozzarella Cheese
« Reply #9 on: May 29, 2013, 12:50:03 AM »
Where I used to work, we made the mozzarella from Grande curd.  It was generally pretty good, but the consistency went down hill due to loss of experienced staff and attention to detail in my opinion.  One thing that I have generally found is that quite often fresh mozzarella is lacking in salt.  I'm going to look into getting some fresh curd and make some fresh mozzarella at home but also incorporate some milk from Jersey cows from a local farm into the equation.  They have just started making their own mozzarella, and while it's good, their other cheeses are much better.


Offline cofi

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Re: Making Mozzarella Cheese
« Reply #10 on: June 23, 2013, 05:25:46 PM »
we have made our own its pretty easy.....the only problem we found was it dosent melt for crap it had a riccotta cheese texture when it came out of the oven....however it was probably the best raw mozz ive ever eaten

Offline Tatoosh

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Re: Making Mozzarella Cheese
« Reply #11 on: June 24, 2013, 06:32:02 AM »
I'm in the Philippines and I just started making my own mozzarella and ricotta.  The flavor is equal or better than the best of the commercial stuff sold here.  All cheese is imported, some of it is of such dubious quality it really has almost nothing to do with cheese.  In the States you have a lot more choices and better quality in general. 

Making mozzarella is not hard, making quality mozzarella is bit more of a challenge.  We are doing "microwave style" mozzarella because no thermophilic starter available at the moment.  We made two batches a couple days back from the same 10 liter container of milk.  One batch was great turning out a nice stretchy mozzarella, the second batch was tougher and much less quantity.  We used exactly the same techniques and ingredients in both.  Obviously something was different between the two, but I have no idea what. 

I recommend making mozzarella at least a couple of times.  You get an idea what you are using and what you could do in a pinch.  A small bottle of vegetable rennet will keep 6 months to a year in the fridge after opening.  Some citric acid will handle the acidification if you don't do the starter version, which is generally considered the better, more flavorful approach.  Maybe start with the "microwave mozzarella" then try the cultured version, you'll see if you like the results.  One bonus ... we used the whey in our pizza dough and I thought it provided a nice butter flavor that I personally liked very much!
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Offline BenLee

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Re: Making Mozzarella Cheese
« Reply #12 on: July 07, 2013, 08:12:04 PM »
I haven't made mozzarella myself yet, but some of the research I've done suggests that Junket rennet tablets really aren't the greatest to use for cheese making, so search out ingredients from a source dedicated to cheesemaking.

Junket rennet is nearly useless for cheese making.  There are two options.  Natural animal rennet or synethetic.  Synethetic comes with an awful smell IMO and isn't as effective.  The natural animal rennet in liquid form is the best.  You gotta be careful though, if you are ordering small quantities, do so during the colder months as opposed to July or something like that.  The stuff will heat up in transit from shipping to your home and degrade severely reducing the effectiveness.  If you order large quantities, this doesn't happen (and by large, I mean by the gallon). 

Offline DustinA

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Re: Making Mozzarella Cheese
« Reply #13 on: December 12, 2013, 10:19:57 AM »
I've been researching this as well recently and found this website very helpful.

This FAQ in particular.

http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html


 

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