food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
Getting nasty here unfortunately, people protesting with signs against communism here in my town..sicman said:
Decided to try something I hadn't done before, and make some of my own mozzarella. Tricky process, and had to buy a few chemicals I didn't have on hand. End result was not really that great. Cheese ended up being a bit too rubbery, and once you get to that point you can't reverse the process to fix. I think I added a bit too much rennet. Mine was very concentrated. May have also overheated milk by 5 degrees F. I added some Lipase for flavor and some granulated citric acid. Milk was also what I had on hand, so just 2% and not the best whole milk. Also, I don't know anyone with an actual cow who could donate 8 liters of fresh raw unpasteurized milk to make cheese. So I had to work with what I had.
Interestingly, i also underestimated the salt requirement. I thought a teaspoon would be more than sufficient, but that barely scratched the surface. I think I could have easily doubled the lipase and the salt and not noticed. Needed more flavor. All things I want to fix in the next batch. Might need some Calcium Chloride too and a sharper lipase.
Interestingly, i also underestimated the salt requirement. I thought a teaspoon would be more than sufficient, but that barely scratched the surface. I think I could have easily doubled the lipase and the salt and not noticed. Needed more flavor. All things I want to fix in the next batch. Might need some Calcium Chloride too and a sharper lipase.
Calcium Chloride is a must and never use Homo milk, I used to use 2% and add cream to that.
Looks Good!
Looks Good!
dragonsfire can correct me if it isn't what he means but in Canada , Homo milk usually refers to whole milk about 3.25 % milk fat .
It is very difficult to find any dairy that hasn't been homogenized.
Industry standard at Canadian dairies (probably USA too) is to completely skim the milk and then add back the cream and homogenize.
It is how they get such exact percentages, because raw milk typically varies in cream percentage by season and feed given.
It is very difficult to find any dairy that hasn't been homogenized.
Industry standard at Canadian dairies (probably USA too) is to completely skim the milk and then add back the cream and homogenize.
It is how they get such exact percentages, because raw milk typically varies in cream percentage by season and feed given.
Homo does not clump, its made so the cream does not separate like it used too in the old days, CaCl helps milk to clump so you get the tight solids again.
Depends wht you are making depends on how much cream you want to add.
I mainly did bloomed cheese and the odd swiss.
Depends wht you are making depends on how much cream you want to add.
I mainly did bloomed cheese and the odd swiss.
I've been making fresh mozzarella and other cheeses for years. Quality is directly related to quality of milk used. If you can't get raw/ unpasteurized milk I personally wouldn't bother. Luckily for me here in Maine we can buy it at most grocery stores and directly from the farm.
Chicken Baked Beans
Deep Fried Chicken Thighs
White beans
Atomic peppers
Deep Fried Chicken Thighs
White beans
Atomic peppers
Marjoram, adds meatiness flavor 
Love my Instant Pot!
Simple lunch while working remote....Kalbi ribs cooked over fire
