292311 Tue Mar 25 12:10:50 -0800 2003 9 27 General Chowhounding Topics 0 1595006 I've recently seen mozzarella made on tv shows and it doesn't look terribly difficult. Does someone have a reasonably simple recipe that I can try at home? Or is there a book or article to reference? Thanks. Tue Mar 25 12:10:50 -0800 2003 0 Dale 1 1595013 Assuming you want to make authentic mozzarella - First you get a Buffalo!! :-) Tue Mar 25 12:45:22 -0800 2003 1595006 0 ocdreamr 1 1595019 It's really easy and very fulfilling to make it at home, and never fails to wow your guests. You can do it with milk you get at the supermarket, as long as it's not ultra-pasteurized. You need rennet and citric acid, though, and both can be tough to find. I highly recommend the kit from the NE Cheesemaking Company, which has instructions for 30 minute mozzarella, and everything you need. Link: http://www.cheesemaking.com/ Tue Mar 25 13:07:02 -0800 2003 1595006 0 Chris VR 2 1595025 Looks good. Thanks, Chris. Tue Mar 25 13:32:56 -0800 2003 1595019 0 Dale 2 1595061 I ordered the kit from these people on a recommendation on Chowhound a while ago. I've tried it and enjoyed it very much, both the process and the cheese. Very easy to do, though you might want to invest in some new, clean rubber gloves -- you have to knead the very hot cheese and it was even too hot for my asbestos hands. The only rubber gloves I had were the ones I clean with. I ended up using a big heavy ziploc bag to knead the cheese, which worked fine. The one thing that I found interesting is that the regular supermarkets do not carry regular pasteurized milk - only ultra pasteurized. Even the organic milk was ultra pasteurized. Fortunately I have a Whole Foods close by and found it there. I suspect organic co-ops and markets would carry it too. Tue Mar 25 16:55:03 -0800 2003 1595019 0 Terrie H. 3 1595063 Good advice on plastic gloves! Interesting what you say about the milk- here in the Boston area, all the major local brands are not ultra-pasteurized, but one organic brand is and another is starting to ultra-pasteurize. I've had the best luck with Hood milk. I should also mention that different milks by different milk producers will yield different results. So if you don't like what you get, try at least one more brand before giving up. And, also, if it doesn't come together, say "I meant to do that" and call it ricotta. Tue Mar 25 17:19:23 -0800 2003 1595061 0 Chris VR 4 1595158 I have had the opposite problem - so far I have found that my result is a little too firm for what I wanted, rather than too soft. It comes out like the typical mass-produced brand in texture rather than the slightly softer texture usually found in "fresh" mozzarella (though the taste is still much nicer). Any advice? Wed Mar 26 20:08:56 -0800 2003 1595063 0 Terrie H. 5 1595171 When I make mozzerella, I end up with a pretty firm textured cheese, more like packaged mozz. than the stuff in the tubs (Buffalo Mozzarella). I can get the texture a bit looser by squeezing out less whey, but the real difference, I think, is the milk. White, creamy buffalo mozzarella requires, somewhat obviously, buffalo milk. Hard to come by in the average store! If you make mozzarella the traditional way, which is more complicated than the 30 minute method, and involves culturing the milk at precise temperatures, that might yield a better texture but it's a heck of a lot of effort. Wed Mar 26 22:52:28 -0800 2003 1595158 0 Chris VR 3 1595130 If you can't get anything except ultra pasteurized milk you can substitute powdered milk made with non-chlorinated water the day before you want to use it. The rubber gloves is very good advice, I use glove liners in them for additional insulation. Wed Mar 26 15:21:40 -0800 2003 1595061 0 Daisy's 4 1595157 You know, I saw the instructions on using powdered milk in case you can't find the right milk, but I just can't imagine that the product would be worth the effort at that point. Am I wrong on that? Anyone actually tried this powdered milk alternative and think it is good? I'm able to get the right milk, so it isn't an issue for me, but it might be helpful for others to know whether it is worth it! Wed Mar 26 20:03:54 -0800 2003 1595130 0 Terrie H.