MOZZARELLA FOR PIZZA.....

Recipes and techniques for soft cheese.

MOZZARELLA FOR PIZZA.....

Postby Rik vonTrense » Wed Apr 19, 2006 12:37 pm

here's another to get on with,,,


MOZZARELLA

This is the quickie with cows milk but it is great for Pizza
and stretches a mile the kids love it�.and it is a much
cheaper that the buffalo Italian one.

You need a two gallon bucket.
One gallon of milk
One and a quarter teasp citric acid powder.
Quarter tsp rennet.
Half cup cool water.
And a microwave oven.

Milk in the bucket in the sink at 88F
Dissolve the citric acid in half the water and mix well.
Add this to the milk and stir vigorously.(SV)
Mix the rennet with the rest of the water and stir into the milk and SV

Allow milk to rest a 88F for 15 minutes to coagulate.
You should now have a clean break if not leave it until you have.
Cut the curds into 1 inch cubes and let it rest for 15 mins.

Now you have to cook your curds this is called pitching.
Raise your water temperature slowly to 108F and keep this
Temperature for 35 mins. The curds should shrink.

Drain the curds in a lined colander for 15 mins.

When the curds have drained they are ready for the microwave
And the stretching process.

Stretching process.

Break up a cupful of curds onto a microwave safe plate or bowl.
Add salt to taste. About one tsp to a pound of cheese.
Place the cup of cheese in the Mickey and heat for 50 seconds.

Without burning yourself knead the cheese ball and turn it inside out
With your fingers and thumb palms once you have seen it done it is
Easy but you will soon pick it up all you are doing is stretching it and
Keeping it in a ball. As it cool put it back for 25 seconds.

Do this until the ball becomes opaque and shiny�.continue with the
Rest of the curds.

Wrap in cling film and keep in the fridge for two weeks or freeze for
Six months.

Enjoy your Pizza���..

Hob Method

Save some of the whey and put this in a double saucepan and
Bring to 150F

Do not salt the curds as this will leech out in the hot whey but brine them afterwards.
Place a cupful of curd in the hot whey and move it around with
A slotted spoon until it melts and becomes pliable.

Then take it out on the spoon and knead it by turning it inside out
And stretching it. As it cools and becomes firm redo it in the hot
Whey. Becareful not to burn yourself. Do this until it becomes
Opaque and smooth.

Brine solution 8oz salt to 1 quart water.

shape into balls and place in a brine solution for 30 mins or to taste...remove from brine and air dry before wrapping.

Ball it and wrap it it will keep in the fridge for to weeks or freeze for
Six months.

Enjoy..


,

Last edited by Rik vonTrense on Wed Apr 19, 2006 1:54 pm, edited 2 times in total.
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Postby Wohoki » Wed Apr 19, 2006 12:40 pm

Hi Rik, do you have any tips for doing without a microwave? I'd love to give cheese a go, but I don't have any space to mature a 'proper' cheese, so a young cheese like a moz. would be ideal (plus the kids would get to have pizza, so I'd be a hero :D )
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Postby Rik vonTrense » Wed Apr 19, 2006 1:30 pm

Okay I will add the hob method to the recipe.


.
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Postby Wohoki » Wed Apr 19, 2006 3:18 pm

Cheers mate.
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Postby Oddley » Wed Apr 19, 2006 3:30 pm

Hi Rik, thanks for posting these cheese recipes, I really have to get organized enough to start making them.

Please keep em coming.
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Postby jpj » Wed Apr 19, 2006 10:08 pm

if you've access to a cold smoker, these type of mozzarella balls smoke very well too - like a scamorza or provolone.
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Postby Rik vonTrense » Thu Apr 20, 2006 9:55 am

Maybe I will put up a simple Camembert that doesn't need special moulds

but you have to find something near the mark a two pound fruit tin will do as it has to be about 4 to 5 inches across and open at either end.
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Postby Fallow Buck » Thu Apr 20, 2006 3:20 pm

Rik,

I'd be really interested in the Camembert/Brie recipie. would you also be able to let me know what I would have to do using raw Milk straight from the cow.

Rgds,
FB
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Postby Rik vonTrense » Thu Apr 20, 2006 3:54 pm

At one time I would have given my eye teeth for some raw milk because with raw milk you have all the flavours of fauna and flora or the area... unfortunately pasturising and homogenising ruin this and you are left with a bland milk that has no character.

If you are careful with the raw milk and keep it cool then pathogens have little chance to get a foothold. .... use it the same day for making you cheese and do not be tempted to keep it overnight unless you can keep it around 1C.

You know your cow doesn't suffer with TB so the milk should be perfectly safe.

I will put up a camembert recipe the traditional and the quickie.

.
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Postby Fallow Buck » Fri Apr 21, 2006 7:29 am

Thanks Rik,

The idea would be to get all the necessary equipment and pick the milk up in the morning after milking. It could have the rennet in within 3-4 hours of coming out of the cow!!

Since your stilton recipie I have been researching Hallumi given that I'm Cypriot, I figured it would be a good place to start!!

Thanks,
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Postby Rik vonTrense » Fri Apr 21, 2006 9:26 am

Hi Buck.....

Have no details on Haloumi other than it is made with goat or sheeps milk for authentic taste.

A semi hard cheese sometimes mixed with mint leaves and a native of Cyprus.

Semi-hard to hard cheese Flavor:Creamy with a slightly salty taste.

Appearance: Fibrous texture with an ivory color. Firm consistency;
Referred to as a pickled cheese as it is matured in brine.

I think you may have to shelve the idea until I can dig up some dope on it.


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Postby jenny_haddow » Fri Apr 21, 2006 2:41 pm

I'm about to embark on a 10 week course on Indian cookery and thought I'd make my own paneer, spurred on by my stilton experiences I might add. I grind my spices for different dishes so making paneer is a logical progression.

Have you ever made it Rik? I believe lemon juice is used instead of rennet.

Jen
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Postby Wohoki » Fri Apr 21, 2006 2:44 pm

I make paneer fairly regularly. You can use either white (distilled) vinegar or lemon/lime juice. Very nice (sag paneer is a house favorite).
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Postby Rik vonTrense » Fri Apr 21, 2006 3:29 pm

It is one of the first cheese a beginner makes especially if you like curries.

Paneer or Panir is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well.

Put aside.

After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well.
Form a ball and place it under a heavy saucepan for approx. 20 minutes.
200 g of your paneer is ready!


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Postby Wohoki » Fri Apr 21, 2006 4:01 pm

Very nice stuffed into fresh chillis and deep-fried in a chick-pea (gram) flour batter. :twisted:
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