[Cheese] Mozzarella

[Rita P]

Hi Corina,
Thanks for all that info and and all that typing on
Mozzarella.  I will certainly give it a go in a few
weeks time.  My next job is to make more camembert.

Do you have any tricks or hints on how to cut the curd
horizontally in the pot. I make my cheese in a square
container and use a cake rack for the horizontal cuts,
but then I don't reheat.  To reheat, I will need a
pot, all mine are round - cake rack will not fit it:( 

FYI 1 teaspoon is a world wide standard of 5 mil. 
That converts to about .17 fluid ounces (US).  1
tablespoon for most of the world is 15 mil (3
teaspoons), but for some unknown reason to me, in
Australia it is 4 teaspoons = 20 mil.  Work that one
out.  Cup measurements also differ from the USA and
Europe and Australia.

I can do 1/8th of a teaspoon, but thanks for
measuring.  I'll be using liquid rennet.

I think I've seen citric acid in the supermarket, will
have a better look next time I go.

The blue cheese is not pressed, but put into a mold
and it "solidifies" under its own weight, usually in
24 hours.  If you need to press curds, just use a
sterilised tin or jar on top of a sterilised saucer,
or even a bag of water.  Does the job well.  If you
have it in a mold you get a nice cylinder, if just in
a lined colander then it's a different shape:)

Thanks again.

Rita in Australia



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

> Hi Rita and all,
> 
> Sorry I haven't had time to reply to this sooner!
> I'll send along my 
> recipe and technique, and others can jump in if they
> have other 
> ideas/corrections/preferred methods, etc.
> 
> I have two recipes, one called "30 Minute
> Mozzarella" (ha!!) and one 
> called "Quick and Easy Mozzarella". It takes me
> about two hours to 
> make it, but then it is all done and ready to eat.
> 



 
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