The Old Folks Home

[superchemicalgirl]

I can buy raw milk at the co op. Whole or low fat?

Whole.
You'll need the rennet and citric acid, too.

i make it using dried skim milk


it is good

Good to know, I'll try it, then.

 

[Arielle]

Quote:

Quote: ok. spill how to make it.

 

[chickadoodles]

ok. spill how to make it.

X2 please

 

[ozexpat]

Gosh its been a while

We made non-fat mozzarella using non-fat dried milk, Its not as good as mozzarella made from fresh water buffalo milk but in the US water buffalo is hard to find lol.

Make up 1 gallon of milk and let it rehydrate in the fridge for six or eight hours

Add 1 1/4 tsp citric acid to half a cup of water and mix into milk

Heat to 88F

Add 1/2 tab of rennet to 1/4 cup water and mix into milk.

The powdered milk version needs to sit for 6+ hours for good separation - better overnight

Heat to 100F and the curds will begin to separate from the whey.

Collect the curds, strain using cheese cloth and add a tablespoon of salt

Microwave the curds for a bout 45 seconds and form a ball. Then stretch the ball out and repeat until you are sick of it - lol - the more string the better the texture.

Ball and refridgerate!!

If no cream is available (such as in the tropics) you can add 2 sticks of butter if you prefer "creamy" mozzarella.

Its the freshness of the cheese that makes its so good.

 

[Arielle]

Gosh its been a while

We made non-fat mozzarella using non-fat dried milk, Its not as good as mozzarella made from fresh water buffalo milk but in the US water buffalo is hard to find lol.

Make up 1 gallon of milk and let it rehydrate in the fridge for six or eight hours

Add 1 1/4 tsp citric acid to half a cup of water and mix into milk

Heat to 88F

Add 1/2 tab of rennet to 1/4 cup water and mix into milk.

The powdered milk version needs to sit for 6+ hours for good separation - better overnight

Heat to 100F and the curds will begin to separate from the whey.

Collect the curds, strain using cheese cloth and add a tablespoon of salt

Microwave the curds for a bout 45 seconds and form a ball. Then stretch the ball out and repeat until you are sick of it - lol - the more string the better the texture.

Ball and refridgerate!!

If no cream is available (such as in the tropics) you can add 2 sticks of butter if you prefer "creamy" mozzarella.

Its the freshness of the cheese that makes its so good.

Great.

confused on one point-- dry milk will work but the ultrapastureized will not.

SCG-- how does goat taste v cows milk mozzarella?

 

[ozexpat]

Great.

confused on one point-- dry milk will work but the ultrapastureized will not.

SCG-- how does goat taste v cows milk mozzarella?

The dehydration process does not boil the milk.

Carnation brand works well.

 

[gryeyes]

Gosh its been a while

We made non-fat mozzarella using non-fat dried milk, Its not as good as mozzarella made from fresh water buffalo milk but in the US water buffalo is hard to find lol.

Make up 1 gallon of milk and let it rehydrate in the fridge for six or eight hours

Add 1 1/4 tsp citric acid to half a cup of water and mix into milk

Heat to 88F

Add 1/2 tab of rennet to 1/4 cup water and mix into milk.

The powdered milk version needs to sit for 6+ hours for good separation - better overnight

Heat to 100F and the curds will begin to separate from the whey.

Collect the curds, strain using cheese cloth and add a tablespoon of salt

Microwave the curds for a bout 45 seconds and form a ball. Then stretch the ball out and repeat until you are sick of it - lol - the more string the better the texture.

Ball and refridgerate!!

If no cream is available (such as in the tropics) you can add 2 sticks of butter if you prefer "creamy" mozzarella.

Its the freshness of the cheese that makes its so good.

I can do this! Thank you so much, Oz!

This is the first "homesteading" type food item recipe I think I can manage. I mean, it uses a microwave oven! And I love mozzarella!

 

[ozexpat]

I can do this! Thank you so much, Oz!

This is the first "homesteading" type food item recipe I think I can manage. I mean, it uses a microwave oven! And I love mozzarella!

I may have to give it a try again!

 

[scottcaddy]

Gosh its been a while

We made non-fat mozzarella using non-fat dried milk, Its not as good as mozzarella made from fresh water buffalo milk but in the US water buffalo is hard to find lol.

Make up 1 gallon of milk and let it rehydrate in the fridge for six or eight hours

Add 1 1/4 tsp citric acid to half a cup of water and mix into milk

Heat to 88F

Add 1/2 tab of rennet to 1/4 cup water and mix into milk.

The powdered milk version needs to sit for 6+ hours for good separation - better overnight

Heat to 100F and the curds will begin to separate from the whey.

Collect the curds, strain using cheese cloth and add a tablespoon of salt

Microwave the curds for a bout 45 seconds and form a ball. Then stretch the ball out and repeat until you are sick of it - lol - the more string the better the texture.

Ball and refridgerate!!

If no cream is available (such as in the tropics) you can add 2 sticks of butter if you prefer "creamy" mozzarella.

Its the freshness of the cheese that makes its so good.

Is that why you list a Water Buffalo in your Siggy?

Scott

 

[ozexpat]

The Asian water buffalo is the same species as the Italian Buffalo.

I am yet to make cheese from buffalo milk. Its on my list