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Ashley
167 Posts
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 Posted - Jun 21 2014 : 10:58:33 PM
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We’ve been busy making mozzarella here at the farm. After a day or two in the water bath the mozzarella will soften, especially the outer layer. To correct this, we tried storing the mozzarella in whey instead. We were pleased to find that when stored in whey, the outer layer of the cheese stays firmer for longer.
Here is what mozzarella stored in water looks like after 1 day. Notice the thin layer of soft outer skin?
Here's what mozzarella stored in whey looks like after 1 day.
To store mozzarella in whey, pour some of the whey from the batch into a bowl filled with ice and place stretched and shaped mozzarella in whey water to set. Refrigerate, covered in whey, up to 3 days, or once cooled, grate and store in freezer. |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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maryjane
7074 Posts
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Posted - Jun 22 2014 : 08:19:49 AM
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| We LOVE it when Ashley makes a batch of Mozzarella, usually 2-3 times per week. Right now, it's divine in salads. One time I put a section on my salad plate (instead of cubing it) and cut it and ate it like you would a chicken breast. Like Ashley said, our recipe also grates and stores in the freezer ... perfect for topping pizza at a later date. |
MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~ |
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hudsonsinaf
56 Posts
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Posted - Jun 23 2014 : 06:07:13 AM
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| Oh yum!!!!! Hoping to make some here soon.... Perfect for caprese salad :) |
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CloversMum
3486 Posts
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Posted - Jun 25 2014 : 8:42:00 PM
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| We were treated to some of Ashley's mozzarella this past week and it was truly amazing! (Thank you!!) I froze some of it to have on homemade pizza this week. So delicious!! Amazingly good! I'm beginning to think that once my Clover starts producing milk, I will never be able to go back to store-bought dairy products which is probably a very good thing. |
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 01 2014 : 9:45:49 PM
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I think I need to move to Idaho?
All kidding aside thought (maybe) we make a wonderful soft cheese here called mascarpone. Anyone ever try it? |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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maryjane
7074 Posts
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Posted - Sep 01 2014 : 10:00:31 PM
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| Do you have a recipe for it you can share? I have several gallons of milk I can play with tomorrow. |
MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~ |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 02 2014 : 06:39:25 AM
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| I will dig it out. I do it by memory, but will have to put it on paper where it will make sense. You will need the cream only and some white wine vinegar. The process is so easy and the results are wonderful. This is the type of cheese that I used in cannoli. Be prepared to say yummy. |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 02 2014 : 2:07:18 PM
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Mascarpone:
You will need 4 cups of heavy cream and 1 tablespoon of white wine vinegar.
1: Pour cream into the top of a large double boiler and slowly heat to 190 degree F, stir occasionally. Check the temp with a thermometer.
2: Remove from heat and stir in the vinegar, and continue to stir until the cream begins to curdle. Cover and let stand for about 15 minutes or so until the curds start to get firm.
3: Place the curds into butter muslin - lined strainer set over a large bowl. Let the curds cool, then cover and place in the fridge for 24 hours to finish draining and to firm.
4: remove the cheese put in a container and refrigerate. Can keep for several days.
Phew, much typing for an old farmer....lol..that was a labor of love. :) |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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CloversMum
3486 Posts
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Posted - Sep 02 2014 : 10:05:18 PM
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| This sounds yummy! And simply enough that I could try it! Thanks for writing it down, Ron. |
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 03 2014 : 05:23:31 AM
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It is so easy even a man can do it. Lol.. I was amazed and delighted. I usually double them batch being I can not keep my hands off it.
You are so very welcome. |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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NellieBelle
11217 Posts
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Posted - Sep 03 2014 : 06:19:16 AM
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| I plan to try making it today. It sounds so good. Thanks for sharing your recipe Ron. Whoops! I need to get some white whine vinegar. I wonder if dry white wine would work. Probably not. I will get some at the store today. Thanks. |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 03 2014 : 06:51:05 AM
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| Remember. Really watch the temp. I found out it is critical. Not too hot not too cool. :) |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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maryjane
7074 Posts
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Posted - Sep 05 2014 : 12:40:07 PM
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Ashley made a batch of Ron's Mascarpone. We usually use organic white vinegar (not white wine vinegar) for our soft cheeses but we thought the white wine vinegar sounded good so Ashley picked up a bottle.
It's soft and creamy and has a very subtle flavor. I'm going to try it on toast in the morning. I can't even think of a flavor comparison but the texture seems like it's a close relative to clotted cream and fraiche. I looked online and found out that it's used to make Tiramisu. Also, I found out that I wasn't pronouncing it correctly. It's mah-car-POH-nay. Anyway, thanks Ron! BTW, how do you eat it? (Other than by the spoonful:) |
MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~ |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 05 2014 : 2:03:06 PM
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Well I eat it on toast,bagels,fill cannoli and pretty much where ever I use cream cheese. I also put it in small jars and give it as gifts.
As far as the vinegar we use Spectrum organic white wine vinegar. Elaine will not let anything through if it is not organic! Lol..
And you are so very welcome. After all you guys do we consider it a pleasure to contribute any way we can.
PS. Just got your book yesterday, we have proclaimed it the home dairy cow bible. |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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maryjane
7074 Posts
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Posted - Sep 06 2014 : 07:41:02 AM
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| Thank you Ron! I wanted to write the book I wished I'd had when I started keeping a cow. Oh my, the learning curve! Thank you for buying my book. It means a lot to me. |
MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~ |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Sep 06 2014 : 09:58:37 AM
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| I guess the thank you flows both ways. It is great when everyone wins. How it should be. :) |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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![[flourish]](/images/flourish-txt_mobius.png)
Tip for Storing Mozzarella in Whey
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