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Some time ago I commented on making mozz and Acbova asked about it and I said I would put it onlne under ingredients.
Before describing anything, I need to comment that I think the fresh made mozz is better than any cows milk mozz I have had and only marginally behind buffalo milk mozz (that has been processed, etc.). I think it is worthwhile and I do it. In fact, I made mozz this afternoon for tomorrow's pizzas.
In theory making mozz from milk is pretty easy - except getting milk that hasn't been processed to death is not easy for most of us in the US. If you have a good source of fresh, whole milk, some internet research should quickly find you an answer. I have never done this, but I have made some weird plastic-like substances that were probably formed from milk proteins but don't deserve to be called cheese.
There is, however a pretty good alternative, which is to make it from cheese curds. The best source nationally seems to be Polly-O. Be warned, it comes in20 pound platic bagged slabs. There are some places on-line that will ship it but it is far better to find someone local to buy it from. Preferably in smaller quantities. My first purchase was an express shipped bag via the internet. I now get it from a pizzaria who also makes their own mozz. The good news is that cheese curds freeze well, so if you have to buy a 20 pound blob, cut it into 1 1/2 to 2 pound chunks, vacuum seal them if you can, and freeze them. Then thaw them out one at a time as you need them.
Making mozz is both easy and tricky! There are a number of recipes online. I would suggest looking at them to understand how uncritical it is (for no two methods are the same). Here is mine.
First, break the block of cheese curd into chunks. The more uniform the size the better off you will be. I shoot for chunks about a half inch in diameter. Length isn't too important. Uniform diameter helps them melt at a similar rate which helps with the cheese making.
Heat a gallon of water in a stockpot or large sauce pan to 170 to 185 degrees F and add 1/2 cup table salt or about 3/4 cup of kosher. As a beginner shoot for 170. Don't get the water too hot, it will make things happen too fast for you!
Before the next step, put ice and water in a large bowl to chill the mozz balls in when they are made...
Dump a pound to 2 pounds of broken up cheese curds into the hot water. Using wooden spoon handles, stir and mix the curds. They will melt and mass into a globby mess. Keep mixing, working and stretching the melted cheese until it is smooth and a bit glassy/shiny. The water will get milky. If the top gets "buttery" the water is too hot or you are overworking the curds.
Once it is smooth and shiny and a bit runny, I move it to a stainless bowl - mainy using wooden spoons but... try to get the globs into the stainless bowl
.
Using your hands continue working the cheese, stretching, and folding. Milky water will be coming out. As it cools it will begin to stiffen. While it is still soft and will stick to itself, start squeezing the cheese into balls. I typically make large balls about 2 to 2 1/2 inches in diameter. Simply pinch the cheese with your thumb/forefinger while stretching the suface to create a ball. (Hard to describe but... its pretty natural.)
When the cheese ball is formed put it in icewater to stiffen. Let them chill for 10-20 minutes.
Store them in a solution made half from the salty water you heated them in and half from the ice water you chilled them in. They will store about a week.
In addition to making mozz balls, you can also take the hot cheese and form sheets and fill them with pesto or mascarpone and ricotta with herbs or... and roll them up in saran wrap (tight!) and chill. Slice into rounds to use on salads or pizzas.
I know it probably sounds kind of troublesome, but if you have curds it can be pretty fast once you get the hang of it and the flavor is GREAT!
Good Luck!
Jay
Before describing anything, I need to comment that I think the fresh made mozz is better than any cows milk mozz I have had and only marginally behind buffalo milk mozz (that has been processed, etc.). I think it is worthwhile and I do it. In fact, I made mozz this afternoon for tomorrow's pizzas.
In theory making mozz from milk is pretty easy - except getting milk that hasn't been processed to death is not easy for most of us in the US. If you have a good source of fresh, whole milk, some internet research should quickly find you an answer. I have never done this, but I have made some weird plastic-like substances that were probably formed from milk proteins but don't deserve to be called cheese.
There is, however a pretty good alternative, which is to make it from cheese curds. The best source nationally seems to be Polly-O. Be warned, it comes in20 pound platic bagged slabs. There are some places on-line that will ship it but it is far better to find someone local to buy it from. Preferably in smaller quantities. My first purchase was an express shipped bag via the internet. I now get it from a pizzaria who also makes their own mozz. The good news is that cheese curds freeze well, so if you have to buy a 20 pound blob, cut it into 1 1/2 to 2 pound chunks, vacuum seal them if you can, and freeze them. Then thaw them out one at a time as you need them.
Making mozz is both easy and tricky! There are a number of recipes online. I would suggest looking at them to understand how uncritical it is (for no two methods are the same). Here is mine.
First, break the block of cheese curd into chunks. The more uniform the size the better off you will be. I shoot for chunks about a half inch in diameter. Length isn't too important. Uniform diameter helps them melt at a similar rate which helps with the cheese making.
Heat a gallon of water in a stockpot or large sauce pan to 170 to 185 degrees F and add 1/2 cup table salt or about 3/4 cup of kosher. As a beginner shoot for 170. Don't get the water too hot, it will make things happen too fast for you!
Before the next step, put ice and water in a large bowl to chill the mozz balls in when they are made...
Dump a pound to 2 pounds of broken up cheese curds into the hot water. Using wooden spoon handles, stir and mix the curds. They will melt and mass into a globby mess. Keep mixing, working and stretching the melted cheese until it is smooth and a bit glassy/shiny. The water will get milky. If the top gets "buttery" the water is too hot or you are overworking the curds.
Once it is smooth and shiny and a bit runny, I move it to a stainless bowl - mainy using wooden spoons but... try to get the globs into the stainless bowl
.
Using your hands continue working the cheese, stretching, and folding. Milky water will be coming out. As it cools it will begin to stiffen. While it is still soft and will stick to itself, start squeezing the cheese into balls. I typically make large balls about 2 to 2 1/2 inches in diameter. Simply pinch the cheese with your thumb/forefinger while stretching the suface to create a ball. (Hard to describe but... its pretty natural.)
When the cheese ball is formed put it in icewater to stiffen. Let them chill for 10-20 minutes.
Store them in a solution made half from the salty water you heated them in and half from the ice water you chilled them in. They will store about a week.
In addition to making mozz balls, you can also take the hot cheese and form sheets and fill them with pesto or mascarpone and ricotta with herbs or... and roll them up in saran wrap (tight!) and chill. Slice into rounds to use on salads or pizzas.
I know it probably sounds kind of troublesome, but if you have curds it can be pretty fast once you get the hang of it and the flavor is GREAT!
Good Luck!
Jay
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