Attempting A HM Motzarella recipe.

**Missy** · 06-06-2007, 06:03 PM

I'll take pics of the process, but i am not a authority. in fact, this is my first try. So i may flop miserably. I found the recipe somewhere on www.gormetsleuth.com

2 gallons heated/cooled to 90 F pasturised (not homogonised) milk
7 tbsp cultured buttermilk
6 tbsp yogurt
1/2 tablet rennet dissolved in 1/2 c cold water.

I dont have that much milk so i will halve the recipe. we'll see if it works. Wosrt that can happen is it flops, right??

wish me luck!! if it works i will post my steps. if not i will delete the pics from my cam and never speak of it again.

**Missy** · 06-07-2007, 12:11 AM

following in Ceashels lead I have attempted the motzarella recipe i referred to. came out so far so good. I got a huge curd going and then i drained it, rinsed it and drained it again. here it is draining in the sink...i couldn't figure a better way to drain it than this. And lol, this is a washed and rewashed piece of fabric. Kinda fancy for the job, but it'll work, lol. I now have it in the frideg per instructions and i will get after it again tomorrow.

**Missy** · 06-07-2007, 12:12 AM

ick , man my sink didn't look that awful when i took the pic...i didn't think!!

**YankeeMom** · 06-07-2007, 08:35 AM

Too cool! Making cheese is something I've always wanted to try!

**Ceashels** · 06-07-2007, 08:37 AM

I love the fabric! Let us know how it turns out!!!

**JerryG** · 06-07-2007, 09:25 AM

mozzarela (sic)! Let us know how it turns out and how long the process takes. This could be pretty cool!

Thanks for sharing Missy!!

PS - Your sink looks better than mine! LOL!

**Katybird** · 06-07-2007, 10:30 AM

I am anxious to hear of your cheesemaking adventure. I can't wait to hear how it turns out. I bet it will be delicious

.

**Missy** · 06-08-2007, 10:16 AM

it didn't pull together well last evening. according to the test, it was "underripe" and needed to sit a little longer before kneading it inot a smooth cheese. so i will give it a go again later today. Wonder if altitude affects cheese making as it does bread baking

**Missy** · 06-11-2007, 05:21 PM

ok, that recipe did not work.

http://www.cheesemaking.com/includes...ozz/Index.html so i am trying this one now.

seems alot more promising.

it has pics so you'll see the same thing i am and when it's done i will take a pic and show mine.

**Missy** · 06-11-2007, 08:17 PM

ok, do NOT use ultra pasturised milk. finding it is hard, because companies don't have to say wether the milk is pasturised or ultra pasturised.

i am trying what the last link said about using powdered milk...

**Ceashels** · 06-12-2007, 08:25 AM

I am curious to hear how the powdered milk cheese turns out? I haven't used it as i can find pasturized milk in the area very easily. What i cant find is pasturized cream... every cream on the shelves is Ultra pasturized.

**Missy** · 06-12-2007, 11:42 AM

according to the New England Cheese makers catalong link, the ultra pasturised cream will work fine because it isn't used in a large quanity anyhow...let me see if i can give you the link that is directly related to that question...

http://www.cheesemaking.com/text_det...cts_id=387.php the ninth one down i think is the answer to the cream dilemma.

**Missy** · 06-12-2007, 03:15 PM

the powdered milk worked!!!

I followed the powdered milk directions for making milk. 1 1/3 c powder to 3 3/4 c water, made close to a gallons worth. 3 3/4 c liquid x 4 = 1 c less than a gallon . i added 1 c heavy whipping cream to make up the difference. so, then i followed the rest of the directions as follows...

took my milk (after it set over night in the fridge) and put it in a pot. added 2 t citric acid, and heated to 90 deg. turned it off and added in 1/2 tablet of rennet dissolved in 1/4 c cold cold water. (more rennet than was necessary but less the other times didn't work). stirred that into the heated milk. let the milk set for 10 minutes.

cut into squares the curd. (what a sentence). then let it set again for 3-5 minutes. drained the whey off in a collander, carefully moving the cheese and squeesing gently to let out more whey

transfer to a microo safe bowl, plunk in the cheese mass. pop in micro for 1 minute. remove and drain off whey again. squeese cheese mass again to reelease whey. repeat micro for 1 minute. repeat squeese. repeat micro repeat squeese. plunk mass on a cutting board. knead as you would bread. if it toughens up on ya, micro again. stretch, twist, knead, etc etc. till a smooth shiny texure is acquired.

eat right away or store in a container in the fridge.

i like cheese.

**Missy** · 06-12-2007, 03:23 PM

forgot to mention i salted to taste with cheese salt (flake salt is the same thing) in the kneading steps...here's what it looks like. Using the salt as a referece which is gleaming white, you can see the color of the cheese is close.

on the scale it was just over a pound.