tag:blogger.com,1999:blog-4880603295507070479.post4427272861686408704..comments2024-03-12T06:37:11.027-05:00Comments on A Good Appetite: Making Mozzarella At Homekathttp://www.blogger.com/profile/10462007067131792229noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-4880603295507070479.post-28150323069878530692015-09-09T16:30:02.611-05:002015-09-09T16:30:02.611-05:00I'm pretty sure we just used our local store b...I'm pretty sure we just used our local store brand powdered milk. Not sure how much of a difference there is between brands.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-45353645321979078322015-09-09T15:52:10.712-05:002015-09-09T15:52:10.712-05:00Which powdered milk? Carnation,
Klim? Which powdered milk? Carnation, <br />Klim? Unknownhttps://www.blogger.com/profile/10885411569928475495noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-51404820409032071942013-07-05T08:16:21.397-05:002013-07-05T08:16:21.397-05:00As I mentioned in an earlier comment the amounts w...As I mentioned in an earlier comment the amounts we used are 1 t of calcium chloride dissolve in 2 T distilled water, 2 t citric acid, 1/4 t lipase powder dissolved in 2 T distilled water and 1/2 rennet tablet dissolved in 1/4 c distilled water.<br /><br />You add 1 t salt to the rennet once dissolved and use immediately.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-76524108978855154822013-07-04T14:43:37.230-05:002013-07-04T14:43:37.230-05:00wow looks delicious in your pictures. Thank you ! ...wow looks delicious in your pictures. Thank you ! I've come to your posting as result of a mistake I've made boiling my milk and want to do something with it. I wonder if you could share the QUANTITIES you used for Lipase, Calcium chloride, Citric acid and rennet. Thnak youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-39661887952394317132013-01-01T04:06:41.294-06:002013-01-01T04:06:41.294-06:00Really good commercial moz is made using starter c...Really good commercial moz is made using starter culture instead of adding acid to lower the pH. Problem is you then need to closely monitor the pH and set it with the rennet at precisely the right pH. Adding acid instead of starter culture simplifies the process, but it changes the flavour, texture and the browning qualities of the cheese detrimentally. Moz made with live starter continues to Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-5829166960166936982012-12-31T16:00:23.783-06:002012-12-31T16:00:23.783-06:00Christine - I'm no expert & just followed ...Christine - I'm no expert & just followed the directions on the kit but when an ealier commentor asked the same question someone else had this answer<br />"To finish your mozzarella without a microwave,follow the instructions up to the point at which you remove the separated curds from the whey. Bring the pot of whey up to 170 F. Place small pieces of the curd into a bowl. Ladle somekathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-74389803145143719472012-12-31T15:38:03.246-06:002012-12-31T15:38:03.246-06:00what do you do if you don't have a microwave?what do you do if you don't have a microwave?Chrsitinehttp://pwrtc.comnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-6456942579858260012012-08-17T10:22:00.787-05:002012-08-17T10:22:00.787-05:00Alicia - I'm no expert but maybe the heat is e...Alicia - I'm no expert but maybe the heat is effecting it. I would be more likely to guess though that the milk you started with might be the problem, if it is ultra pasturized it doesn't work very well.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-86580016044809311272012-08-17T10:10:32.251-05:002012-08-17T10:10:32.251-05:00I think i heated my a tad to high. Do you know if ...I think i heated my a tad to high. Do you know if that will ruin the batch? It's not seperating well. I do have some curds but not many. Not sure if I should let set longer so the temp can come down?Alicianoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-55598192459278745042012-05-19T22:31:54.312-05:002012-05-19T22:31:54.312-05:00cclash - no sorry there isn't at this pointcclash - no sorry there isn't at this pointkathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-49038207565305907122012-05-19T20:47:09.330-05:002012-05-19T20:47:09.330-05:00This looks wonderful, it there a way to print it w...This looks wonderful, it there a way to print it without all the extra stuff?cclashhttps://www.blogger.com/profile/02860933718553848269noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-16921193583651708422012-03-09T22:34:54.268-06:002012-03-09T22:34:54.268-06:00Oh my! What a process but TOTALLY worth it! It w...Oh my! What a process but TOTALLY worth it! It was so fresh and delish! My boyfriend is a chef so that helped, but otherwise such a great recipe and instructions. Perfect in our caprese salads!! Thanks for posting :)Amberhttp://www.featherbouquet.comnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-55457856981569316802012-02-21T07:54:46.447-06:002012-02-21T07:54:46.447-06:00Ashley - On line is probably the best source. I li...Ashley - On line is probably the best source. I link to where we got the kit & I think they sell supplies as well. Otherwise I really am not sure, as the kit is all the supplies we've used to date.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-10838753901357391122012-02-20T23:32:50.557-06:002012-02-20T23:32:50.557-06:00Where can we buy calcium chloride, citric acid, an...Where can we buy calcium chloride, citric acid, and lipase powder? Since you posted the ingredients and how to mix it with the water to add to the milk there is no need for the kit....but where do we get the stuff? Any idea? Please and thank you.Ashley G.noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-90790726712104513002012-02-15T15:38:50.472-06:002012-02-15T15:38:50.472-06:00Connie - According the to kit we used we needed 1 ...Connie - According the to kit we used we needed 1 t of calcium chloride dissolve in 2 T distilled water, 2 t citric acid, 1/4 t lipase powder dissolved in 2 T distilled water and 1/2 rennet tablet dissolved in 1/4 c distilled water.<br /><br />You add 1 t salt to the rennet once dissolved and use immediately.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-26708871374799082842012-02-10T22:05:38.733-06:002012-02-10T22:05:38.733-06:00This looks great! How much citric acid, lipase, an...This looks great! How much citric acid, lipase, and calcium chloride do you add? Also, how much rennet (I have the tablets).<br /><br />Thanks!connienoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-28608101547016144712012-01-19T16:51:07.483-06:002012-01-19T16:51:07.483-06:00Rebekah - We've used non-fat powdered milk &am...Rebekah - We've used non-fat powdered milk & I don't remember it tasting like paper. Did you salt it? I'm really not a cheese making expert, so I don't really have all the answers.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-29205152688079732722012-01-19T16:48:23.889-06:002012-01-19T16:48:23.889-06:00I tried making my own mozzarella for the first tim...I tried making my own mozzarella for the first time the yesterday. I used nonfat milk and when I finished the cheese it just tasted like paper. Is it because I used nonfat?Rebekahnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-44677745374502015092011-09-18T15:06:36.996-05:002011-09-18T15:06:36.996-05:00Emily - That is not true. You do probably get the ...Emily - That is not true. You do probably get the most consistent results from un-pasterized. You do need to make sure the milk isn't ultra-pasterized. The problem is we found some brands worked & others didn't. We actually got the best results using powdered milk.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-74308440000060983162011-09-18T14:36:46.772-05:002011-09-18T14:36:46.772-05:00Nicole - It seems to me there has to be a way to w...Nicole - It seems to me there has to be a way to work around the microwave since people have been making cheese without one forever. I'm not sure what it is though.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-11298778530623301992011-09-18T14:07:44.823-05:002011-09-18T14:07:44.823-05:00Shanna - Raw milk would be great to make mozzarell...Shanna - Raw milk would be great to make mozzarella, I just don't have easy access to it.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-11952454536440852112011-09-14T19:41:40.439-05:002011-09-14T19:41:40.439-05:00NO PASTEURIZATION AT ALL OR ELSE IT WILL NOT WORK....NO PASTEURIZATION AT ALL OR ELSE IT WILL NOT WORK. FRESH, UNPASTURIZED MILK IS HARD TO FIND, CHECK THE INTERNET FIRST, UNPASTURIZED MILK IS HIGHLY CONTROVERSIAL (i could care less, i drank it as a kid)Emilyhttps://www.blogger.com/profile/03885584700385090122noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-46953822774164259922011-09-12T14:05:28.888-05:002011-09-12T14:05:28.888-05:00Question: Is there a way to work around the micro...Question: Is there a way to work around the microwave part? I haven't owned a microwave in years & was curious if there is another oven / stove top way to imitate the microwave portion of your directions?<br /><br />Thank you!!nicolenoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-70031723557148158782011-09-06T15:01:09.133-05:002011-09-06T15:01:09.133-05:00anyone used Raw milk before?anyone used Raw milk before?shannahttps://www.blogger.com/profile/05078179147475526812noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-28543136993360491252011-08-27T21:31:57.783-05:002011-08-27T21:31:57.783-05:00You don't really need buffalo milk to make the...You don't really need buffalo milk to make the BEST mozzarella cheese you just need raw unpasteurized milk (cow or goat will work fine) then it will curd like it is supposed to. If you want to find raw milk ask a farmer.Shannonhttps://www.blogger.com/profile/05863034821516986050noreply@blogger.com