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NellieBelle
11217 Posts
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 Posted - Nov 04 2014 : 1:04:19 PM
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| Well, today I had my first attempt at mozzarella cheese. I know what it's suppose to look like, and beautiful texture it's suppose to have because MaryJane sent some home with Colton and I when we met with her in Montana. Mine didn't turn out like that and I'm thinking it's because I squeeze the curds too much, instead of just draining the curds from their whey. Something, because my mozzarella didn't want to come together in nice smooth balls the way MaryJane and Ashleys do. So, If you get some spare time. LOL. Please let me know what I'm doing wrong. It's edible by all means but not a beautiful smooth ball of mozzarella. Don't laugh Ron, you've probably made it for years. Maybe cheese just isn't my forte but I'm trying. I'm not quitting till I get this cheese thing down. Persistent Pulver! Oh, can you leave the salt out or does it have to have it? |
To laugh is human but to moo is bovine. Author Unknown |
Edited by - NellieBelle on Nov 04 2014 1:05:14 PM |
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Ashley
167 Posts
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Posted - Nov 04 2014 : 1:19:26 PM
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| Did the curds want to stretch at all? They should want to melt and knit together and then stretch when you pull them. I'm not sure why, but every once in awhile I will make a batch and the curds don't want to knit together. When that happens, I usually just line a colander with cheesecloth and drain the curds. You can leave the salt out if you want. It won't change the way the cheese stretches, just the taste. :) |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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NellieBelle
11217 Posts
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Posted - Nov 04 2014 : 1:23:29 PM
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| Yes the curds wanted to stretch. Seems like while stretching the cheese it cools off so quickly that it just doesn't want to mend together. I heated the whey to 175 degrees. Dipped it in, but my curds were like one large ball already and so I wondered if I squeeze them too much. I'm sorry to be such a pain. I really would like to make mozzarella as beautiful as what MJ sent home with me. Absolutely gorgeous. Creamy smooth texture. |
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Ashley
167 Posts
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Posted - Nov 04 2014 : 1:37:40 PM
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If it cools off while you are stretching it, you can always put it back in the whey to warm it back up and it will be pliable again. You could break up the big ball into smaller balls, but maybe it did lose too much whey during the transfer/squeezing. Recently, I have gotten into the habit of skipping the part where you transfer the curds to a bowl. Instead, I just leave the curds in the pot, while I heat the whey. I will stir the curds periodically. When I do it this way, I either use a double boiler so the curds don't burn, or am really careful about keeping them off of the bottom of the pan. Once they start to melt together, I'll scoop them out with a perforated spoon, stretch, and salt the curds.
I would never describe you as a pain. I really love that we have this forum available for this reason! I want to help in any way that I can. |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
Edited by - Ashley on Nov 04 2014 1:51:17 PM |
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NellieBelle
11217 Posts
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Posted - Nov 04 2014 : 1:45:02 PM
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| Thank you Ashley. I'm going to keep trying. Like I said it's edible but it's not as nice as I would like to have it. So I will make more, and besides, you can't eat too much mozzarella. I will try it again and let you know how I do. Thanks again Ashley, your a gem! |
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Ashley
167 Posts
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Posted - Nov 04 2014 : 1:49:57 PM
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| Anytime, really! |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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Ashley
167 Posts
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Posted - Nov 04 2014 : 1:52:35 PM
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| Oops. MaryJane pointed out that I forgot to say I use a perforated spoon to scoop the curds out. I edited my post, but just wanted to clear that up. :) |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Nov 04 2014 : 2:09:31 PM
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| If it makes you feel any better Janet all mine looks like Frankencheese! But tastes good. I will not win the ribbon for best of show but we eat it! |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
Edited by - Ron on Nov 04 2014 2:10:01 PM |
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NellieBelle
11217 Posts
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Posted - Nov 04 2014 : 2:16:33 PM
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| That may be what happens here. It tastes good but it isn't quite right. I could just shred it and use it in recipes but it's just too good. I hope to make another batch tomorrow if things go smoothly here. One never knows one day to the next. I only take one day as it comes. |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Nov 04 2014 : 2:18:41 PM
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| I hear you, yesterday is gone tomorrow ain't here yet. Right now is what we have. |
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 - Nov 04 2014 : 2:29:48 PM
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| Exactomundo! Finishing up some dishes, then a mad dash to the chicken house to feed and get the eggs, other chores are done, all that's left now is get supper and milk and more dishes. End of the month bookwork and statements to get out. So will be working on that the next few days. Supper might only be creamed eggs on toast, topped with onion, the rate I'm going. :) Forgot to take meat from the freezer. What will I be in another 10 years if I should be so well off? LOL. |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Nov 04 2014 : 3:41:58 PM
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| Hey!msounds like my life! Another ten Years? Same stuff ten years later maybe a little slower. |
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 - Nov 04 2014 : 4:52:04 PM
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| I was waiting for you to say 70 Ron. LOL! |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Nov 04 2014 : 5:03:40 PM
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| Well 70 ain't that old...at least I hope not..lol |
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 - Nov 05 2014 : 08:19:18 AM
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| Well, this morning I returned to the laboratory to make more mozzarella, and today I was extremely happy with the results. I think now, perhaps I wasn't allowing the cheese to get warm enough in the 175 degree whey before I started trying to stretch it. This morning it worked beautifully and the texture and looks were more what it's suppose to be like. Thanks for all your help and tips Ashley. Making cheese at Prairie Nectar and loving it! |
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farmlife
1413 Posts
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Posted - Nov 05 2014 : 8:16:38 PM
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| I saw the title of this post, Janet and I was rooting for your mozzarella before I even opened it. It was sad that another cheese recipe didn't seem to be going well for you, so I'm glad it all seemed to work out in the end! We need pictures of the batch that turned out though. (If there's any left.) You have to document your successes, too. |
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CloversMum
3486 Posts
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Posted - Nov 05 2014 : 8:51:16 PM
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| I second the vote for pictures, Janet. It helps for those of us who have never attempted mozzarella...I am so impressed that you just keep trying it...love your perseverance! |
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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NellieBelle
11217 Posts
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Posted - Nov 06 2014 : 03:54:25 AM
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Hello ladies. I had my mozzarella soaking in the whey in the refrigerator. Joe and I each had some last night along side our salad.  Might shred it and put on homemade pizza this evening. If I can get time to get my pizza dough made and ducks in a row. I love the cheese making. I imagine with anything it will take some practice. |
To laugh is human but to moo is bovine. Author Unknown |
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Ron
4666 Posts
Ronnie
Peever
SD
USA
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Posted - Nov 06 2014 : 04:25:37 AM
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| Nice cheese Janet. Big wheels rolling! |
With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo. |
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farmlife
1413 Posts
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Posted - Nov 06 2014 : 05:50:44 AM
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| It's beautiful! |
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NellieBelle
11217 Posts
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Posted - Nov 06 2014 : 06:11:42 AM
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| Thanks, it's just exciting making it as eating it! |
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CloversMum
3486 Posts
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Posted - Nov 06 2014 : 09:51:32 AM
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| Looks delicious, Janet. I am super impressed! |
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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NellieBelle
11217 Posts
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Posted - Nov 06 2014 : 10:05:44 AM
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| You are gonna be another step closer tomorrow, I keep thinking about you and Clover and I'm hoping for a "positive" outcome, you know what I mean. So my thoughts will be with you tomorrow as you find out the news, and you will have great support with MaryJane. Enjoy your day! Be sure and keep us posted. We're cow family you know. (Oh you should be impressed, with as many boo boos ;) I've had. But it's all worth it.) |
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Ashley
167 Posts
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Posted - Nov 06 2014 : 11:27:18 AM
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| Great looking mozzarella! |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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NellieBelle
11217 Posts
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Posted - Nov 06 2014 : 11:32:15 AM
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| Thanks to you! You've been such a gracious and giving person with your help. I thank you so much. Like Ron says. Got to keep those wheels rolling. |
To laugh is human but to moo is bovine. Author Unknown |
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Ashley
167 Posts
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Posted - Nov 06 2014 : 12:34:14 PM
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| Definitely! We are in a really good rhythm here at the farm. We have plenty of cheese, and it seems like we have an aged wheel ready for eating about every week. It's so strange to not have cheese on my grocery list anymore, which just reminded me of something Adria said last night. We were out running errands and she was thirsty, so we grabbed a carton of Horizon organic milk. She took one drink and said "This milk is disgusting! That's ok, we have good milk at home, right Mommy?" |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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![[flourish]](/images/flourish-txt_mobius.png)
Mozzarella Cheese.
![Heritage Jersey Organization [logo]](/images/HJO-logo.png){kind=logo}
