[Cheese] Mozzarella

[Rita P]

Hi Corina,
I have not ventured into anything as complex as
mozzarella.  The most complex I have undertaken is
blue cheese, which is showing lovely blue veins of
mould at the moment.  It will be hard to keep my knife
off it until it's ready.  As I said I'm knew to all
this only stated a few months ago.

I would be interested to have a go, if you could send
me (privately if need be) a working recipe.  But, at
the moment I do not have the correct starter (I don't
think), but I can fix that:)

I also like ricotta, as a mixed and cooking cheese. 
The small amount I have been able to make has been so
much better than what you (I mean me) can buy.

Citric acid does the same thing as vinegar - both are
acids, so you have enough there without needing extra
vinegar.

Rita Australia

 
--- Corina <corina at cyber-dyne.com> wrote:

> Hi Rita and all,
> 
> >Use as is, add
> >salt, herbs of chioce or dried fruit, even
> chocolate
> >sprinkles, roll into a log, cover the log with
> stuff,
> >or not, roll in gladwrap and refrigerate a few
> hours.
> 
> Wow, great ideas! Thanks. I've been wondering what
> to do with mine. 
> ;-) I don't think I drained it long enough, so the
> texture is more 
> like sour cream. I put some in an omelet this
> morning, and that was 
> good, but I was looking more for something to eat on
> crackers.
> 

> The whey I use does have rennet from the
> mozzarella, and citric 
> acid.
> 

> I also don't use vinegar when I make it. 

> days I am making 
> mozzarella mostly to get the ricotta, because it is
> so good! I eat it 
> just plain or on crackers. Maybe you should take up
> mozzarella? Have 
> you tried it?
> 
> Corina
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> 


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