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Old 12-27-2008, 01:28 PM   #1
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cheese

Well, I made my first go at cheese making… tried a one hour mozzerella recipe; it took more like an hour and a half with it being my first try (setup took a bit of time).


You start by heating the milk with acid and solidifiers (citric acid and rennet). As it heats the curds and whey separate. Once it reaches temp, you let it sit for a while then drain out the whey. Microwave it to get out more whey, then stretch it to cool and firm it up.


All in all, it turned out well. Cheese was good, a little firmer than I would have liked (probably less stretching next time) Also, this process is one time that smell-o-vision would not be a good thing… although it did bring back memories of when the boys were babies!
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Old 12-27-2008, 01:32 PM   #2
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Came out real good...
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Old 12-27-2008, 01:34 PM   #3
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Looks great. I love mozarella cheese, especially when its deep fried and served with some homemade marinara sauce or when its part of lasagna or chicken or veal parm, or.......................any way you want to serve it, it's just plain good!
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Old 12-27-2008, 01:49 PM   #4
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Looks good Lynn. Fresh mozarella cheese is hard to beat. You gonna do it again?
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Old 12-27-2008, 01:50 PM   #5
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Yep...next time a bigger batch...and she wants to make some more kinds as well.
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Old 12-27-2008, 02:41 PM   #6
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Glad to see your turned out good. My nephew and my father made some earlier this year and it didn't turn out so good. How much yield did you get from a gallon of milk?
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Old 12-27-2008, 03:19 PM   #7
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a gallon of whole milk yielded about a pound of mozz. cheese.

Kloset--frying it up is part of the plan need to get it breaded and in the freezer; probably won't happen until tonight or tomorrow am
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Old 12-27-2008, 03:22 PM   #8
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I love that stuff. Could eat my weight in it.
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Old 12-27-2008, 04:03 PM   #9
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Now that is super cool. The end results look perfect!! Great Job!!!

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Old 12-27-2008, 04:11 PM   #10
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Quote:
Originally Posted by wittdog
a gallon of whole milk yielded about a pound of mozz. cheese.

Kloset--frying it up is part of the plan need to get it breaded and in the freezer; probably won't happen until tonight or tomorrow am
I'll swap you some burnt ends for some fried mozzarella, Dave!
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Old 12-27-2008, 05:35 PM   #11
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Citric Acid and "Rennet" ... wassat??
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Old 12-27-2008, 07:07 PM   #12
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Good job on the cheese making. I love Limburger. No telling whut it smell like to make that stuff Not sure how they produce Rennet nowadays but it turns the milk into cheese. It comes from the lining of a sheep or goats tummy I think.

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Old 12-27-2008, 07:48 PM   #13
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Looks great.

I just need to take a vacation to West Seneca, NY to visit the BBQ, Sausage, and Cheese factory. Are you into Bread making?

You and the family are true food Artisans.
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Old 12-27-2008, 08:29 PM   #14
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Nice job.. I cant wait to tast some !
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Old 12-27-2008, 09:56 PM   #15
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Quote:
Originally Posted by john pen
Nice job.. I cant wait to tast some !
I just figured out why John, who hates winter so much, refuses to leave that little northern suburb...........he lives closes to Dave! Lucky bastard!
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Old 12-28-2008, 08:57 AM   #16
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Man that looks great Lynn
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Old 12-28-2008, 09:07 AM   #17
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Did you buy some kind of a do it yourself kit? Could you direct me to it. I would love to try that.
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Old 12-28-2008, 10:42 AM   #18
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Quote:
Originally Posted by swampsauce
Did you buy some kind of a do it yourself kit? Could you direct me to it. I would love to try that.
Here you go... http://www.leeners.com/cheeserecipes.html
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Save the gas for the criminals Q with wood...

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Swine so fine it's Criminal

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Old 12-28-2008, 11:04 AM   #19
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Dave.
I have a bottle of vegetable rennet if ya want it, I'll send it out with my FF payment. Let me know.

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Old 12-28-2008, 11:23 AM   #20
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Yeah sure sounds great thanks Pigs...I know the old lady will use it.
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Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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