Making Mozzerella an Ricotta cheese By Da Bunny

Discussion in 'Cheese' started by damrs, Nov 25, 2011.

  1. damrs

    damrs Fire Starter

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    Last edited: Nov 25, 2011
  2. damrs

    damrs Fire Starter

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  3. damrs

    damrs Fire Starter

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  4. damrs

    damrs Fire Starter

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  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    THIS IS SOOOO COOL!....I can picture the Bunny doin' this...JJ
     
  6. damrs

    damrs Fire Starter

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  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great post!...Out of curiosity, why didn't the Balls hold their shape?...JJ
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great thread!

    I've been wanting to make Mozz cheese for some time.

    This may be the motivation I needed.

    Thank-you for sharing it with us!
     
  9. damrs

    damrs Fire Starter

    thats a very good question... Its merely a prefferance

    My preferance is to have the cheeses take on da shape of the Bowl

    cuz I think its pretty to deliver like that...

    if you prefer a ball..

    Just leave it in the Ice water longer..

    the cool will set the form.


    Yet we are not done yet..

    ders still da Ricotta an YOU don't wanna miss out on that

    cuz Its from da SAME MILK we have been using...
     
    Last edited: Nov 25, 2011
  10. damrs

    damrs Fire Starter

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  11. damrs

    damrs Fire Starter

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  12. teeznuts

    teeznuts Master of the Pit

    Where can citric acid and rennet be purchased? What do I do if I don't have access to fresh squeezed milk?
     
  13. That is outstanding. Great post. I see you really did it the old world whey with 2 chairs. I love it. [​IMG]
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    damrs likes this.
  15. michael ark

    michael ark Master of the Pit

    [​IMG]Your  quite skilled i would say.[​IMG]
     
    damrs likes this.
  16. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Very cool thread - thanks or the info.
     
  17. frizzlefry

    frizzlefry Smoke Blower

    That is some delicious looking cheese.  You are a gifted bunny to make all that cheese, and do I detect a Cajun accent?

    Thank you for teaching us!
     
  18. damrs

    damrs Fire Starter

    http://www.cheesesupply.com/advanced_search_result.php?s_i_d=1&keywords=rennet  WAY over priced $12.00 for 2oz

    http://www.cheesesupply.com/advanced_search_result.php?s_i_d=1&keywords=citric+acid  again Way over priced $8.10 for 8oz

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    Better prices I like this place for the list of places in your area to get Fresh Milks

    and yes have ordered from here in the past. Great cust. service an quick shipping.

    http://www.cheesemaking.com/store/Search.aspx?searchTerms=citric+acid&submit=true  8 Oz for $5.95

    http://www.cheesemaking.com/store/Search.aspx?searchTerms=rennet&submit=true  2 Oz of rennet $6.50

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     order from here Last time when We could not make it into da BIG city to the wines an beers Brew shop.

    was very pleased again with cust. service an shipping.

    http://www.cellar-homebrew.com/store/product.php?productid=982&cat=0&page=1
    Citric Acid:

    1 & 1/2 Teaspoons weigh = 0.18 oz's

    cost $1.39 for 2 oz

    or

    $6.99 for a Pound or 16 oz
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    http://www.cellar-homebrew.com/store/catalog/Liquid-Animal-Rennet-2-oz-p-1026.html
    Liquid Animal Rennet
    cost $7.50 for 2 fluid oz
    {so If I have this correct}
    3 teaspoons = 1/2 fluid oz
    so the bottle holds 12 teaspoons cheese calls for 1/4th teaspoon
    so a bottle would make
    48 gallons of Milk
    --------------------------
    Den all ya have to do is find a Friendly milk cow
    or better yet
    a

    Friendly Milk Cow Man


    Quote:
    Dats another good question being asked.
    Now I never have used store bought Milk
    so can ONLY go by what da books say about that.
    and they say:

    For store-bought milk, because Pasteurization removes calcium from solution, you may need to add a small amount of calcium chloride to aid coagulation and form curd which does not fall apart when you stir it. The desired concentration of CaCl2 is usually specified as 0.02%. This would mean adding 3.6g CaCl2 to 5 gal of pasteurized milk. My measurements indicate that 3.6g of crystals = ~3/4 tsp. Thus 3/4 tsp crystals/5 gal = ~0.02%. You should completely dissolve the CaCl2 in about 1/4 cup water before adding it to the milk. Add it slowly with thorough stirring. You should be able to purchase CaCl2 at brewer's supply house. Also, it is the (non-NaCl) deicer that is plant friendly. [You might be able to use CaSO4 (plaster of Paris) in a highly diluted state, tho it is much less soluble than CaCl2.]

    plaster a paris???
    yep dats what it Honestly says.
    yet you can use all kinds of Milks...
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    da book also says:
    Cheese can be made from whole milk (3.5%), 2% or from skimmed milk. However, remember that the richness of flavor of the cheese is related to the amount of butterfat in the milk.
    You can use pasteurized cow's milk, raw cow's milk, goat's milk, sheep or even horse's milk. All will make cheese, each with its unique flavor.

     
     
    Last edited: Nov 26, 2011
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a great post. you got a great Sense of humor. i love home made cheese, i do most of my cheese at home it is real fun.

    well done [​IMG]
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Great thread thanks for posting it. Cheese making is one of the things I want to get into I have started acquiring some of the equipment but then got kinda side tracked. What other kinds of cheese do you make?
     

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