Baby mozzarella

[Mozzarella]

Baby mozzarella

Category: Dairy and egg dishes

Ingredients
Milk	3 l
Rennet from a veterinary pharmacy.

Cooking method

• Heat the milk to a temperature of 40 degrees.
• Remove from stove.
• Pour 1 glass from the heated milk.
• Dissolve the rennet in it at the tip of a knife.
• Then quickly pour our milk with the enzyme into warm milk.
• This must be done quickly (in my poured glass, the milk began to curdle already)
• Stir and ... forget about our milk for half an hour or an hour.
• Cover the saucepan with a lid
• Here's what we got after the allotted time-
• 
• Some kind of jellyfish
• I cut the resulting clot with a knife (as they say in the literature, well, it is necessary, and I did it)
• 
• Then she drained all the serum.
• She took only hot boiled water and poured it into a saucepan with a clot, so that the clot was covered with water.
• She let the curd stand and warm up for about 7 minutes.
• It has become soft and elastic.
• I used a tablespoon to tear off the required amount of cheese mass from the curd, and in my hands I rolled the bun, then dipped it straight into a container of cold water so that it became elastic again and retained its new shape.
• 
• Then I prepared a concentrated salt solution.
• 
• For 1 glass of water, 1.5 tablespoons of salt.
• And put all the "balls" into this solution.
• After 2 hours, you can eat cheese.

Note

Today, not about meat, but about animal products.

My goat is milked !!!!

Well, she has been milked for 2 months, but it is already possible to share milk with the kids. They have grown up, they chew hay.

Mozzarella, -Italian cheese, which I personally have never tasted .... and have not even seen it live.

My friend, who has lived in Italy for about 10 years, said one thing -
real mozzarella does not last more than three days.

Real mozzarella cannot be sold in our supermarkets.
Only in Italy or you need to make it yourself.

Yesterday I tried it for the first time ...

My remarks

Of course I need to work on the shape.
My balls, not really balls.
I was just so scared to "knead" them, I thought that they would fall apart.

But I was wrong to worry, the cheese is very elastic and pliable. Next time I'll be bolder.

Good side to them namnu

The taste is delicious.
I immediately want a fresh tomato for cheese.
Pizza ...

It is a pity that very few.
As with any cheese, the yield is small.
The standard is 100 grams per liter of milk.

I got 300 grams.
9 balls the size of a walnut, in a half liter jar of brine.

That's it, I ran, guys, it's time to milk the goat.

I used a mozzarella today.

Oh, how would I now "apply" this yummy assembly ... 🔗 🔗 🔗

Your recipe is very interesting. I will not make this cheese, there are cheeses for every color and taste. And good ones. In Ukraine I bought a few to try when I was on vacation .... Yeah ... To say that I was disappointed is to say nothing ... Our people are making a fool there. It's a shame damn it. But before that good cheese was like ... So it's better to do it yourself. you are smart! And your cheese very much resembles real mozzarella. And when heated, it stretches with threads?

Now I will often do it, because I liked it. It seems not difficult, and there is milk in the house every day.

But I sat and read a little on the internet, and realized that I hadn't warmed him up.

I kept it in boiling water for 10 minutes, I was afraid that it would dissolve, but now I realized that I need to keep it in boiling water for 30 minutes and then it will start to stretch with threads.

So I did not reach the required condition a little.

But only for the first time, after 3 days, I will save up more milk and try to do it differently.
Unsubscribe here.

I looked through the Internet, mamadaragaya, it can be used everywhere.

So many recipes

[natamylove,]

natamylove, this is a clever girl!
But that's what confuses me ... Is the smell of a goat in the cheese strong?
I just can't drink goat milk because of the smell.

Zhivchik, why did you decide that goat milk has a smell? My mother already has 3 goats and milk has no smell - it smells like water, even cow's milk has a faint aroma, but goat's milk smells like water, that is, there is no smell. Zhivchik I came up with such a comparison for myself. Probably goats are different, and I also think that depends on the care.

Yeah, goats are different, that's for sure. It is not possible to drink milk at my aunt's goat, but what kind to drink! one smell of what is worth And the neighbor has such her milk, you will start pumping, after my aunt's goat I thought in my life I wouldn't go to a goat's, but here ... fantastic! there was no smell of cow near at all, but the taste is just .... delicious!

If there is a smell, you need to change the goat.
I was lucky, the milk is good the first time.

My friend kept two boogers for a year, then she happened, then they lambed ...
and it turned out that both had milk with a smell.
And she will let them go under the knife this year. and will repeat the search for normal boogers.

It's just that she is young, and the grannies feel sorry for the goats, so they drink milk with the smell.
They take it for granted, accept it.

[natamylove]

natamylove, a very interesting topic. Once we took the mozzarella in the store. Now I don't remember the manufacturer, but definitely not domestic. Very delicate balls.
If I could do this at home. Before this topic appeared dream "funny whim" was postponed indefinitely. But given the fact that we are "urban" we do not experiment much
Now the questions:
Why goat milk? Usually they write "it is made from milk of black buffaloes, but mozzarella from cow's milk is almost always on sale"
And another question about the consistency of the finished product ... From what I remember (I’m not saying that it was the “right” mozzarella, but what I ate I liked) the structure there was very reminiscent of suluguni (layered), but very tender and creamy.
Here in the photo from Wikipedia you can see the structure
And how do they do it
If it's not difficult for you, describe the consistency of these cheese cakes that you got

[Nata333]

Nata333

Regarding the consistency, my cheese turned out to be not layered, but just very tender.

I've already read how to get layering-

The second stage of cheese preparation begins with the fact that we cut the cheese into strips a couple of centimeters thick, and place it melting in water preheated to 80-90 degrees. The dishes should be put on very low heat and stir in one direction with a wooden spatula. When the cheese strips melt completely, remove the container from the heat, and take out the mass, glue it into a lump, giving it the shape of a head. Now the formed head should be quickly cooled by placing it in cold water for a few minutes.
I did the first step correctly, and the second, no.

I will definitely repeat and unsubscribe this week.
Why do I use goat's milk, I just have a goat, and I don't have to buy milk.

[natamylove]

I buy store goat milk, it is pasteurized. There are companies with smelly milk, there are companies with a normal swing .. and the peeling * cream * also behaves differently milk.

natamylove, I once watched on TV how men with hairy hands in the bathtub catch this cheese and pass it between the thumb and forefinger, as if squeezing it out of the fist .. beautiful round drops are obtained.

options
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Gypsy, you are super !!
thanks for the videos !!!

looked at the current first,
such a mozzarella party.
Probably the Italian students in the hostel were buzzing.

Damn, where do you get so much milk?
One goat was born to my goat, so I will leave her.
I drink it on purpose with milk for a long time, so that there is milk ..

I collect 6 liters of milk for cheese by Saturday so that my husband can taste it.

So that hay mowed then with motivation.

Then I want to master Roquefort with mold, in principle it is possible.

girls. did it 4 times.

it turns out puff. after.like a clot in boiling water, lower the clot for 10-15 minutes, the clot becomes very elastic, stretches like chewing gum, and kneads very easily. like dough.

it didn't work once.
wanted to do more. and collected milk from the goat in the refrigerator for 5 days, but you can see it began to acidify, and the cottage cheese turned out to be simple.

Therefore, if anyone decides to do it, the milk must be fresh. otherwise you will just make cottage cheese.

[natamylove]

natamylove , smart girl! Thanks for the modernized recipe! You put so much work into it! We will learn from you!

That expensive is a pleasure, you need a lot of milk, but the output is small.

This is if someone has their own cow
or they will give a salary with milk

as if they are squeezing it out of the fist .. beautiful round-drops are obtained.

These droplets are called "Boconcini"
RS Last year I was in the same farm where they make mozzarella from buffalo milk - I've seen enough! At home I tried to repeat it with ordinary milk - but nothing came of it. Then I was enlightened, firstly, there should be a lot of milk, and secondly, when the enzyme was introduced, then some part of the frying pan from yesterday's production was added.

[🔗]

Oh so interesting

I've found a video of how cheese is made, not mozzarella, but simple, goat cheese.
It's so interesting to watch, the farm, maybe in Germany, did not understand.

🔗

And I somehow overdid it with rennet and thumped it instead of the required 0.03g, as much as 0.3g per 3-liter can of milk. The cheese turned out to be very interesting, it was far from cottage cheese, but not yet mozzarella. In structure, it was slightly layered and resembled suluguni. I had to come up with the strength of the brine and salt on the go. I really unknowingly salted the whey and kept it there for two or three days, I don't remember. Then we cut this cheese into small squares, a la feta, and rolled it in Italian herbs, sprinkled with olive oil, the cheese sold out with a bang. Nobody believed me to the end that I did it myself.

[RybkA]

RybkA , the class got out!
Cheese-feto-mozzarella "A la Italy"! And I have no doubt that it turned out superb. How many kinds of cheeses there are! Thousands! You must have invented some of your own, no less tasty!

I have adapted to do this mozzarella every three days, I just have 3
liters of milk is collected from the remainder of the goat.
And every time it turns out differently.

Transferring the enzyme anymore is not scary, I always transfer it.

But overheating is worse

In one of the videos that the gypsy posted, the aunt put a clot in the microwave instead of boiling water.

"Oh, it's so convenient," I thought, and stuck it in for a minute too.

What a nightmare I got out of there- -

foaming goo

The cheese is gone.

and I keep it in brine for 2 hours, and then we eat it.

It turns out my husband and I have a coffee break.

I bake pancakes from whey and make okroshka.

And last week, 3 liters of milk went down the toilet. Pepsin's started bag lay in the refrigerator, before that she made the cheese for the last time back in March. Then there were interruptions in milk supply, the owner's cow was calving, and so she decided to do it again. But my milk did not curdle. I waited, waited, then added some more enzyme, did not wait and went to bed. In the morning everything went in bubbles, I had to pour it out.
I still have pepsin from the same batch, just not started, and I did not store it in the refrigerator. Now I'm thinking, can I still try to make cheese out of it, or will it again be a translation of the product?

I think it's like yeast.
If they are opened and stored not in a sealed jar, they will lose their strength.
And if the yeast is in a sealed pack, it retains its properties.

So here, if the pack is closed, then the enzyme is alive.

You know, you can try it in a glass of milk, I tried it like that, I got kefir right in the glass in 5 minutes (the dose for testing is like 3 liters of milk per glass)

Can you please tell me if you can use meito instead of a pharmacy enzyme or it won't work for baby mozzarella?
Thank you

fit

Natasha, do you need to pour the cheese directly with boiling water or is there a certain temperature?

yes not strictly

boiled water - turned off the gas - and forward

An hour has passed - the mass has grabbed, but does not sink, the serum is not visible. Still hold or put it in a sieve?

Well, in general, I made it and, as always, I drained the serum, filled it with hot water, held it for 10 minutes, but the clot not only did not become plastic (I reviewed the entire video as it should be), but became rubber, there could be no question of any stretching. this rubber into balls, they are all so shocked, uneven in structure and then according to Natasha's recipe, what did I do wrong? My cow's milk is very good

Oh
experience is the son of difficult mistakes.
probably this lump should have been steaming longer in hot water
maybe not 10 minutes.

Let Temko reanimate! I got the opportunity to buy milk, even cow milk, even the freshest and tastiest goat milk. I want to go all the way in cheese making, because I love cheese, and store cheeses are becoming more and more expensive, only the name remains natural :-(
Tell me, what kind of enzyme do you take? Pepsin? Or what is it called? What does the bottle look like?
Thanks for the answer, I hope it will be!

Well, in general, I made it and, as always, I drained the serum, filled it with hot water, held it for 10 minutes, but the clot not only did not become plastic (I reviewed the entire video as it should be), but became rubber, there could be no question of any stretching. this rubber into balls, they are all so shocked, uneven in structure and then according to Natasha's recipe, what did I do wrong? My cow's milk is very good

And I saw how this cheese is made, "live".
There, the clot is taken and the tip of the clot is squeezed with your fingers (index + large as in the Ok sign), and the ball is squeezed out, as it were, and does not come off.
A slight "shaggy" is obtained only from the side from which it was squeezed out, and so the ball is smooth.
And so do it all the time from different ends of the cheese lump.

I don't know if I explained clearly.

He held the cheesemaker with his left hand over the hot brine, pressed with his right. How his hands could withstand such boiling water, I don't understand.

Thanks for the answer, I hope it will be!
[/ quote] I use the Meito enzyme - this is such a powder sold in veterinary pharmacies. Somewhere here in the topic they wrote about him. I want to warn you right away that they don't make mozzarella from goat's milk, so you don't have to waste your time. And from the cow it turns out great.

And I did it from goat :-) I have my own goats

Yes, Natasha, I saw. I also tried to make my own goats for a whole year. But I was not very happy with the result. It's just that this year we were in Italy in the shop of an Italian who makes mozzarella, burato, yogurt, etc. right there at the shop. And at the same time he teaches cheese at the university. So it was he who said that mozzarella is not made from goat's milk, because there are some not such connections (the translation was not very successful). In short, when we returned home, I immediately bought homemade cow's milk and made mozzarella. Everything turned out the first time, very easy, simple and very tasty

Natamailav! Thank you for the inspiration and for sharing your recipes and experiences! I bought milk, it turns out that I also bought milk (I thought it was pepsin, but it was written microbiological mayto), it remains to gather my heart and go!
By the way, I also ordered a goose :-) You cook and demonstrate it with great inspiration!
Sorry, for offtopic ... :-)

Good luck to everyone 'I didn't do mozzarella this summer'
I got used to curd and freeze milk with pepsin 'froze the floor of the cottage cheese freezer' now goosene where to lay down :-) they still live