Grace: Home-made Mozzarella yet?

[SusanL]

Grace, did you ever make the Mozzarella? I got the kit recently but haven't had time to try it, I know, only 30 minutes but... Hopefully between working on parent conferences, report cards, preparing the garden, et al - I can squeeze in a half hour of cheese making. I am really hungry for fresh mozzarella.

Any one else try it?

[gabbyh]

Susan,
Please post the link where the kit can be purchased...you've got my curiosity spiked! My husband and I are cheese crazies...
where are you in PA??

[GayeC]

Originally posted by gabbyh:
Susan,
Please post the link where the kit can be purchased...you've got my curiosity spiked! My husband and I are cheese crazies...
where are you in PA??

I just purchased the kit also. The Web site is www.cheesemaking.com. (http://www.cheesemaking.com.) I haven't tried it yet but hope to have time this weekend. I know they say only half an hour but I am assuming that the first time will take longer. Plus the children will want to "help" and that always takes longer!

[Grace]

Hi guys. I did make cheese!!! It was so fun, and actually, it took LESS than 1/2 hour! I have to practice some more though, my mozarella "balls" weren't exactly shaped the way I would have liked, and I also used 1% milk, and they came out kind of dense and rubbery. I think that was due to not having enough fat, so I will use 2% or even whole milk next time. But the cheese did indeed taste good - I tried a couple of them while they were still warm. It's worth trying over until I get it right.

I am making 1/2 batches (using 1/2 gal of milk) during this trial and error period so I don't waste too much if I don't like the outcome. Also, I didn't eat all the mozzerella right away, so I covered it in water like they do when you buy it at the store, and by the next day, the outside of the balls was complete mush. Yuck. They were so mushy and gross it was inedible to me, so I tossed them. Next time I will cover them with the leftover whey (I had already dumped it all down the sink when I thought about the fact that I needed some to store the cheese in - so be sure to remember to save some for storage!). But it is definitely fun, and for sure I will be doing this more in the summer when I have fresh tomatoes and basil and eggplant growing in the yard!

Have fun, and if I come across a surefire tip during all my practice runs, I'll let you all know!

[gabbyh]

Grace,
Thanks for the great tips! I'll be trying this as soon as I get a spare 30 minutes ;-}
As far as storing goes...I know when I buy the fresh mozzarella balls at Wegman's, if they are still around on the second day...I drain and rinse them with bottled, or spring water, and cover them with the water. They seem to keep nicely for 2 to 3 days...if they're around that long! Please keep us up-to-date on your progress.

[shoyski]

Grace, thanks for the update. If I'm not mistaken (and I apologize if I am) I believe
I'm the original poster of the website.

I purchased the packet back in October to give to my husband for Christmas. However, we found out we were pregnant in January and I'm not "supposed" to have unprocessed dairy products due to the Listeria problem.

We were disappointed we couldn't make the cheese right away but the excitement of the baby far outweighs any lack of eating cheese.

Anyhow, I didn't mean to make this so personal but just wanted to thank you because you've given us the feedback we wanted to hear! http://www.cookinglight.com/bbs/smile.gif

[Grace]

Shelly, just FYI, your homemade cheese would actually be considered "processed", because you are using pasteurized milk from the store, which is already "processed". The listeria problem comes in when something is "unpasteurized", which is usually true with soft cheeses because they're often made right on a farm (particularly in Europe) with fresh, unpasteurized milk, right from the cow (or goat, or sheep, or whatever). So I don't think you need to worry, although I understand that it sometimes isn't worth the risk.

But that kit looks like it will last forever (I mean, it's just dry ingredients!). So make it when the baby comes, and CONGRATULATIONS! How wonderful for you.

One last thing, the rennet tablets that are included in the kit - throw them in the freezer (if you haven't already). The directions said to do that, and they will last pretty much indefinitely.

I wish you the all the best with your pregnancy!!! http://www.cookinglight.com/bbs/biggrin.gif

Oh, and gabby, I did use filtered water to cover the cheese balls, just like I find when I buy them in the grocery store (and I too, change the water on those, and have no problems). But I think the homemade ones are somehow different from the storebought ones, and putting them in water turned them to absolute mush. Yukky. So I don't suggest using water - use the leftover whey (that's what the directions suggest, too). I'll try it next time and let you know if it made a difference or not. Otherwise, it'll be something I have to use up the same day I make them.


[This message has been edited by Grace (edited 03-27-2001).]

[ama47369]

Just curious--Does the kit say how much it makes?

[Grace]

It makes a TON. It's not specific, because you supply the milk, and the ingredients they supply are rennet tablets (they give you 12, I think, and you only need 1/4 of 1 tablet per gallon of milk), and some special salt and citric acid or something like that. You use only a teaspoon or two of those per batch of cheese, and you get really big bags of the stuff, so again, I'd say it makes a lot of cheese!

[kirkbyky]

This sounds cool! I went to the website & the mozzarella/ricotta kit says it makes 30 lbs. of cheese. lots & lots! Thanks for the link!

actually-I just read another page on the site that says the same kit makes 15 lbs of cheese?? http://www.cookinglight.com/bbs/confused.gif

[This message has been edited by kirkbyky (edited 03-27-2001).]

[This message has been edited by kirkbyky (edited 03-27-2001).]

[SusanL]

Grace, I can't wait now for the weekend! I have some fresh basil and cherry tomatoes waiting!

Gabbyh- we now live in Reading, but moved from Bethlehem, I loved it there, Pointe North! Only there for three years but we miss it!!! I see from your profile that you are from Bethlehem, are you a local??
Hoping that when we retire, we can move back there to the historic area where we can walk everywhere! Good Luck on the cheese making, we have to let each other know how it works!

[This message has been edited by SusanL (edited 03-28-2001).]

[gabbyh]

SusanL,
Yup...I'm a local. Fifty years in August ;-}
Something about this town just has a grip on me. My family has all moved away...to Florida. And my husband is Australian, so it's not like I don't have other wonderful places to move to...but I love it here! We live very close to the Downtown Historic area, and walk there every chance we get! In fact, Hotel Bethlehem (Raddison) is holding a Food Tasting Event this Friday with local restaurants...

[shoyski]

Thanks, Grace!