Comments on Crunchy Chicken: 30 minute mozzarella

Rachel, I stretched it with my hands (a la Barbara...

2012-01-07T23:17:38.761-08:00

Rachel, I stretched it with my hands (a la Barbara Kingsolver, where I first saw the recipe) and I assumed I hadn't worked it enough. From what you say, I may actually have been over enthusiastic! I'll try again, thank you.

I'll have a look at your blog too.

Honestly, we make Mozzarella ALL OF THE TIME now. ...

2012-01-04T17:47:23.605-08:00

Honestly, we make Mozzarella ALL OF THE TIME now. All of it is science, and if you can manage to eat mozzarella, I'm sure you can find the right texture for you. Ours had to do with the extra stirring after the rennet addition and when you add the salt (which I'm going to try to add it later). We got our start with the Cheese Queen, and it's good for Ricotta and Mozzarella. Cheesemaking.com

I've used the same recipe several times now.. ...

2012-01-04T09:39:08.778-08:00

I've used the same recipe several times now..
http://dogsordollars.com/2011/12/07/making-cheese-mozzarella/

Also with supplies from The Cellar, funny enough.

Ricki's directions are not quite complete. We modified them as we went along.

I agree with the commenter that over stretching or over heating definitely ruins the texture, and lessens the flavor. I'd give it a few more attempts once you know what you are doing.

I'm also glad to see someone do it without the microwave. We've been trying to figure a way around that.

I don't knead with a spoon, but I actually str...

2012-01-04T07:03:52.893-08:00

I don't knead with a spoon, but I actually stretch it with my hands. I wear gloves though because it can be really hot. The longer you stretch it (kind of like stretching taffy) the firmer the cheese will become. Then I drop it into a bowl of ice water to cool off rapidly. If you don't do this it won't stay smooth so it's key. You should check out my cheesemaking challenge I've got going on over at another year without groceries. Each month we'll be making new cheeses.

Our micro died a couple of years ago and I've ...

2012-01-04T06:10:02.078-08:00

Our micro died a couple of years ago and I've not replaced it so I'll have to find a longer route. Thanks for sharing!

I have abandoned the microwave because it made the...

2012-01-04T06:09:37.092-08:00

I have abandoned the microwave because it made the cheese tough. I let the curds separate from the whey for a longer period of time. Then I place them in a separate bowl and heat the whey. And then, proceed with the heating and stretching. Over heating and over stretching can ruin a good mozzarella. We live in a high-altitude, dry climate though so I am not sure if my approach is location specific.....

I have made mozzarella what I would assume is the ...

2012-01-04T05:04:01.522-08:00

I have made mozzarella what I would assume is the long way, dipping it into hot whey that has salt in it, mainly because we didn't have a microwave to try that way. It took me probably about an hour and a half the first time I did it, but the result was amazing. I kneaded it several times though, to make sure it was the right consistency. And my family loved it, way better than anything we could buy.

Here in Australia, I teach 30 minute Mozzarella co...

2012-01-04T01:54:50.115-08:00

Here in Australia, I teach 30 minute Mozzarella courses and have made it many times. It never fails to please. I always add a little lipase, and let it mature for a day before using and eating. The flavour is so much better. Here is pictures of one of my courses at Little Green Cheese. I also make many other cheeses but this one is the quickest!

I've tried 30 minute mozzarella too, and the t...

2012-01-03T22:26:21.133-08:00

I've tried 30 minute mozzarella too, and the texture was wrong- it just wouldn't melt properly. It was more like Halloumi, which I love, but wouldn't put on top of my pizza...
In fact you've reminded me that I was going to try again, adding mint and more salt, and use it as halloumi to see if that was better.

Somehow I couldn't make the "knead with a...

2012-01-03T21:59:11.971-08:00

Somehow I couldn't make the "knead with a spoon" part work for me...ended up with boiled-lobster-red hands by the end of it. I recall our melt being a little odd too...but I'd over stretched the cheese and wonder if that had something to do with it.

I have made 30 minute mozzarella many times. I lo...

2012-01-03T21:49:13.257-08:00

I have made 30 minute mozzarella many times. I love it. It took me a few tries to get the consistency right. The curds can be tricky.....especially if you are using pasteurized milk.

You may try when you are done, to give it a rest in some cold water in the fridge to finish getting solid before you try to slice it up for caprese or on top of pizza.

I'm glad you wrote this. I hate our microwave ...

2012-01-03T21:47:03.244-08:00

I'm glad you wrote this. I hate our microwave and try not to use it, though microwaving seems to be the standard for making mozz these days. Thinking I'll give the long way a go and see how that works out instead. :-)

Making ricotta rocks. It's seriously easy and ...

2012-01-03T21:42:43.924-08:00

Making ricotta rocks. It's seriously easy and way better than anything at the store.

http://www.thecrunchychicken.com/2008/10/easy-cheese-series-homemade-ricotta.html

Bummer, I was all ready to be inspired and go make...

2012-01-03T21:40:27.233-08:00

Bummer, I was all ready to be inspired and go make some! :P Ever try ricotta? I'd like to give that a shot but as of now, I'm still looking at seed catalogs.