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Homemade Mozzarella, it's so easy! Plenty of Q-view!

stubshaft

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Great looking mozz there Al.  Thanks for the post I always wanted to try my hand at making cheese.
 

smokeamotive

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Great post Al. Went into the to do list. Pasturized is ok, just not "Ultra" Right? Theres a resturrant here that makes Mozzerella at tableside. Wonder how they manage without it taking longer than serving the regular meal?!!
 

shortend

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Wow Al, your blowin' us away again! That money shot of the mozz with the ripe tomato slices, basil leaves and infused olive oil is incredible! I gotta try that. How do you think raw milk would work for makin' Mozz? My office manager is a dairy farmer, and I can get all the raw milk I want. They just can't sell it that way. Just stupid Gov't overreach as usual. It's a lot safer than the FDA would lead you to believe. Today's Dairy farmer is subject to incredibly stringent safety standards. Almost to the point of absurdity. I grew up as a kid on raw milk. We didn't have anything near the standards that they have now, and I'm still kickin'. It was great stuff. Hmmm, nothing like a glass of good, warm, fresh from the cow, milk. I still remember that horrible tasting milk in the little bottles that they made us drink at lunch when I went to Kindergarten!

ShortEnd
 

SmokinAl

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Wow Al, your blowin' us away again! That money shot of the mozz with the ripe tomato slices, basil leaves and infused olive oil is incredible! I gotta try that. How do you think raw milk would work for makin' Mozz? My office manager is a dairy farmer, and I can get all the raw milk I want. They just can't sell it that way. Just stupid Gov't overreach as usual. It's a lot safer than the FDA would lead you to believe. Today's Dairy farmer is subject to incredibly stringent safety standards. Almost to the point of absurdity. I grew up as a kid on raw milk. We didn't have anything near the standards that they have now, and I'm still kickin'. It was great stuff. Hmmm, nothing like a glass of good, warm, fresh from the cow, milk. I still remember that horrible tasting milk in the little bottles that they made us drink at lunch when I went to Kindergarten!

ShortEnd

Yes you can use raw milk, but I think you have to heat it to 140, so your basically pasteurizing it yourself. The recipes suggest if you can get un-homogenized milk that's the best.
 

SmokinAl

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Great post Al. Went into the to do list. Pasturized is ok, just not "Ultra" Right? Theres a resturrant here that makes Mozzerella at tableside. Wonder how they manage without it taking longer than serving the regular meal?!!

Yes pasturized is OK. 
 

fpnmf

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Looks great Al!!!

No new hobbies for me today.....but that does look like some tasty cheese..

Craig
 

gorilla

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I had to order some supplies after reading this post. Thanks Al!! I've always wanted to try this. 
 

smokingohiobutcher

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Oh yeah thats Great!!! Like I need 1 more thing thats stuck on my mind till I get it done!

AL.........YOU S**K!!!!! 
         No not really, just kidding!  Thanks for the awesome post!

Going to the top of the list! 
  Now Where did I put that list?.....?

SOB
 

smokingohiobutcher

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AAAHhhhhhh....Found the List!!  Just got confirmation of my order ....the rennet,citric acid and cheese cloth are on their way!

Dang you Al!!!!

Thanks Again!

SOB
 

saugeyejoe

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Al,  I followed your recipe and made this last night..... Excellent.  Thanks for the recipe.
 

SmokinAl

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Al,  I followed your recipe and made this last night..... Excellent.  Thanks for the recipe.

It's amazing how easy it is to make, and as you know you can't beat the flavor & texture.
 

teeznuts

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You inspired me Al! Just bought rennet tabs and citric acid tonight. Actually found both in the baking isle of a grocery store. Dying to try this.
 

SmokinAl

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You inspired me Al! Just bought rennet tabs and citric acid tonight. Actually found both in the baking isle of a grocery store. Dying to try this.

Once you try it your hooked for life!
 

hoity toit

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Gonna have to try making some.  I never really knew how it was made before reading your post. Cool.!
 

tasunkawitko

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WOW! looks great, and i love the step-by-step ~ makes it easy to follow!

a great post, and outstanding-looking cheese!
 

hoity toit

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I swear Al....If I have time this weekend I want to make his.    ,,,,and then put some Thin Blue Smoke on it.    Way way way cool post!

Thanks for sharing this with all of us.
 

SmokinAl

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We can't stop making it, now were starting to experiment with adding some herbs to it. Basil is real good, so is oregano.
 

hoity toit

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We can't stop making it, now were starting to experiment with adding some herbs to it. Basil is real good, so is oregano.

I bet thats true !  oooo,,how about a few fresh chives or red pepper....I see it now  : Als Specialty Mozzarella ....new business venture.  heh, ya never know....
   I think is way to cool you learned how and shared it with us.
 

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