cheese

[Wittdogs B]

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!

 

[wittdog]

Came out real good...

 

[Kloset BBQR]

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!

 

[Griff]

Looks good Lynn. Fresh mozarella cheese is hard to beat. You gonna do it again?

 

[wittdog]

Yep...next time a bigger batch...and she wants to make some more kinds as well.

 

[Nick Prochilo]

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?

 

[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

 

[Tannehill Kid]

I love that stuff. Could eat my weight in it.

 

[surfinsapo]

Now that is super cool. The end results look perfect!! Great Job!!!

 

[Kloset BBQR]

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!

 

[ScottyDaQ]

Citric Acid and "Rennet" ... wassat??

 

[bigwheel]

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.

bigwheel

 

[cleglue]

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.

 

[john pen]

Nice job.. I cant wait to tast some !

 

[Nick Prochilo]

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!

 

[007bond-jb]

Man that looks great Lynn

 

[swampsauce]

Did you buy some kind of a do it yourself kit? Could you direct me to it. I would love to try that.

 

[wittdog]

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

 

[Pigs On The Wing BBQ]

Dave.
I have a bottle of vegetable rennet if ya want it, I'll send it out with my FF payment. Let me know.

Pigs

 

[wittdog]

Yeah sure sounds great thanks Pigs...I know the old lady will use it.