Text 39867, 92 rader
Skriven 2010-07-09 12:43:28 av Janis Kracht (1:261/38)
  Kommentar till text 39846 av Stephen Haffly (1:396/45.27)
Ärende: A dinner party.. but you have to work first! :)(3)
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Hi Stephen,

>> It's a little more complicated, and perhaps a bit more work.  Remember
>> the cheese book I showed you? the little paperback with the blue
>> cover.. it explains the technique - that recipe requires whole milk,
>> a citric acid and rennet powder IIRC.. I'll post that recipe tomorrow;
>> It involves pretty much the same idea as the ricotta, but also
>> requires kneading by hand and cutting the curds. Not impossible if
>> Steve does the kneading for you :)  I'm not sure, but I think the whey
>> from making ricotta would not work.

Btw, it doesn't use citric acid, as you'll see below.  They say in the book
that rubber gloves and wooden spoons should be used because of the temperature
you bring the curds to.

> Would you post the ISBN for the cheese book along with the title and
> author? I would like to see if we can pick up a copy.

Sure thing :)

ISBN 0-88266-267-8
Title: Cheesemaking Made Easy
Authors: Ricki and Robert Carroll

Mozzarella Recipe:
=================

45 minutes   90F
2 gallons whole milk
1/4 rennet tablet or 1 tsp. liquid rennet dissolved in 1/4 cup water.
4 oz. Italian cheese starter culture starter culture (thermophilic)

Warm 2 gallons of whole milk to 90F. Add 4 ounces of Italian Starter culture.
Stir throughly. Dissolve 1/4 rennet tablet (or 1 teaspoon liquid rennet) in 1/4
cup water. Mix into the milk gently with an up and down stirring of the ladle
for 1 minute.  Leave milk to set at 90F for 45 minutes or util the curd gives a
clean break.

#      Cutting the curd
1 hour: Cut curds into 1/2" cubes.  Leave them in the pot for 15 minutes to
firm up.

# Draining
Drain the curds into a cheesecloth lined colander.  (save whey for ricotta) Tie
the four corners of the cheesecloth into a knot.

# Developing Acidity
1 day
2hours

Place the bag in a colander and place the colander in a stainless steel pot.
Put a cover on the pot and place it in the refrigerator for 24 hours.  This
will raise the acidity of the curds to a high level.  Without this high level,
the stretching quality of the mozzarella will be missing.

# Working the curd
After 24 hours, remove the bag from the colander and place the curds on a
draining board or any convenient spot where they can be cut up and still drain
some whey.  To test to see whether the curds are ready for working, cut a 1/2
inch slice off the mass of curds  and cut this slice into 1/2 inch cubes. Place
the in a stainless steel bowl and cover them with 170F water.

Use two wooden spoons to work the curds by pressing them together into one
another.  Do this until the shape of the cubes no longer shows.  If the curds
become too hot, so they nearly melt, work them in a separate bowl.  If too
cool, raise the temerature of the water back to 170F.  You know that the curds
are ready to work when the test bal lacks the shape of the cubes, the curd has
a bright, shiny sheen, and it streches easily.  It will stretch under its own
weight when you hold it.  Place the test ball of curd in a bowl of ice water.

If the test curds did not behave properly, let the mass of curds rest for an
hur and test again.  If the curds are ready for working, cut the mass into 1/2
inch cubes and work about 1/2 pound of cheese at a time into a bright shiny
ball.  Place each ball into the bowl of ice water to harden and to retain its
shape.  It should harden in about 30 minutes.

If you wish a salted cheese, place the balls in a cold brine soloution for 1
hour.  The brine is made by dissolving 2 pounds of salt in 1 gallon of cold
water.

Remove the cheese from the brine, dry it with a paper towel, wrap it in saran
wrap and refrigerate.  Mozzarella will keep for up to 2 weeeks in the 'frige.
It is also an excellent cheese to freeze.

Page 78-79 Cheesemaking Made Easy: Mozzarella
===

Take care,
Janis

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