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Oh boy this thread could get ugly...

In the last few years I took up gardening in a big way and then started making my own pasta sauce which led to making my own pizza dough so why not try making fresh mozarella?

I made cheese today.
This recipe
http://thepioneerwoman.com/cooking/2012 ... ozzarella/

It's turned out ok but is still in the ice water cooling. Will make a pizza later.
From what the wife and I tasted we were disappointed at first. IT'S NOT SOUR?!?

There isn't much flavor but after a minute you taste it. Can't believe we made cheese that's edible on the first try.

Sorry AT, didn't take any pictures because I expected it to be a failure. We used pasteurized milk from the grocery store.
Raw works more better.


NOT SOUR!

not sour at all

Go to the grocery store and buy it

Where's the fun in that? I've wanted to make cheese for a while, but didn't know you could make it with pasteurized milk.

assateague wrote:Where's the fun in that? I've wanted to make cheese for a while, but didn't know you could make it with pasteurized milk.

I would never characterize making cheese as fun.

Bootlipkiller wrote:Go to the grocery store and buy it

Up until about six months ago we could get fresh mozarella at the store that was so fresh it could not be shredded. Had to slice it. The store can't get that anymore so I'm trying to make fresh. There is a difference in the way it melts. If you want it to string all out like a rubber band when you pick up a slice...fresh cheese is mandatory.

I made dough this morning and then some cheese. The sauce is already made.
My wife loves pizza.

It's 80° here today. I made some cheeses as well.

Nut cheese

Time to cut some

Assa, pasteurized milk doesn't bind itself together as well and you have to heat it up until its literally melted liquid cheese and then cool it down. I didn't quite take mine up high enough in heat and possibly made another mistake.


We found a different recipe that mentions that you should not use straight up tap water because the chemicals in the public water supply kill the enzymes in the rennet. Next time Im heating it more and using distilled water. It only takes 1.25 cups water for the recipe.

Today was my first try and through this summer Iĺl do it more and get better. Will share my experience because I know assa wants to try this too.

The first try was to see if it is worth my time to travel to Arcola to get raw milk. (it is totally worth it)

I have to drive all the way to Pennsylvania, since the peoples republic treats raw milk as a class IV narcotic, apparently.

Bootlipkiller wrote:Go to the grocery store and buy it

Gonna die when the SHTF with that attitude.

Good thread AB!

Bootlipkiller wrote:

assateague wrote:Where's the fun in that? I've wanted to make cheese for a while, but didn't know you could make it with pasteurized milk.

I would never characterize making cheese as fun.

Depends on what kind you make.

Olly wrote:

Bootlipkiller wrote:Go to the grocery store and buy it

Gonna die when the SHTF with that attitude.

Good thread AB!

Hahahaha ok

I was over at my neighbors cooking out. Got talking and they said The University of Illinois has a market where they sell meat, eggs, and milk from their ag college farms south of Urbana Champaign. .. I can get raw milk in town. Awesome.

The pills is rennet and the powder citric acid. [attachment=-1]uploadfromtaptalk1401140073817.jpg[/attachment]

Bootlipkiller wrote:

Olly wrote:

Bootlipkiller wrote:Go to the grocery store and buy it

Gonna die when the SHTF with that attitude.

Good thread AB!

Hahahaha ok

yup. Every Friday night at Betty's during the Apocalypse will be pizza night. And you won't be invited Zach cause you'll be dead

I tell you what...bring a couple milk cows, an ar or two, plenty of ammo to guard the cows and yeah.
Apocalypse Pizza.
Open Fridays at 4:20.

[attachment=-1]uploadfromtaptalk1401140623524.jpg[/attachment]

Not quite sure I will call it success. It browns a bit weird. Not bad for first try.
It will get better. Definitely cheese, just not good cheese.
[attachment=-1]uploadfromtaptalk1401140948627.jpg[/attachment]

Looks good betty

Bootlipkiller wrote:Looks good betty

it actually does

Redbeard wrote:

Bootlipkiller wrote:Looks good betty

it actually does

I'm still not making my own cheese!

Bootlipkiller wrote:

Redbeard wrote:

Bootlipkiller wrote:Looks good betty

it actually does

I'm still not making my own cheese!

youre dead to me

Nice, AB!

Thanks for positive responses.
It was edible and it was cheese but not like I was hoping for.
It made a crusty layer on top and the underneath was light and cheesy but not flowing and gooey like I wanted.

At one point while making it I was almost ready to feed it to the dogs but tossed it in the microwave again and started messing with it. My fingers smelled like really good cheese when I was messing with it. My wife says the flavor is good. Will keep working on it.

There's also a farm in Champaign I found that has goats. Maybe I can get some fresh goats milk to work with.

aunt betty wrote:Thanks for positive responses.
It was edible and it was cheese but not like I was hoping for.
It made a crusty layer on top and the underneath was light and cheesy but not flowing and gooey like I wanted.

At one point while making it I was almost ready to feed it to the dogs but tossed it in the microwave again and started messing with it.

Theres also a farm in Champaign I found that has goats. Maybe I can get some fresh goats milk to work with.

Can you make a velvetta type cheese with long shelf life?

AKPirate wrote:

aunt betty wrote:Thanks for positive responses.
It was edible and it was cheese but not like I was hoping for.
It made a crusty layer on top and the underneath was light and cheesy but not flowing and gooey like I wanted.

At one point while making it I was almost ready to feed it to the dogs but tossed it in the microwave again and started messing with it.

Theres also a farm in Champaign I found that has goats. Maybe I can get some fresh goats milk to work with.

Can you make a velvetta type cheese with long shelf life?

I dont know. I just want some good pizza cheese and have seen people making it on cooking shows on tv.

Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.



For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.

How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.

assateague wrote:Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.



For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.

How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.

Or you could just get it from the store