It's all about the dough!

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I tried to make mozeralla twice already. both times i got some ricotta looking stuff. its tasty but not what i want. 2 gallons of milk, wasted. but i have a lot of whey for bread making next week. i guess thats the bright side?
The toffee pudding was yummy. i used the butter i made to make the toffee sauce. Mmmmmm!!!
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i want thelio to move in with me!!!!

My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
Thelio, here is a traditional mozzarella recipe:
http://www.culturesforhealth.com/mak...-cheese-recipe

This guy has a great page:
http://biology.clc.uc.edu/fankhauser/cheese/cheese.html

http://biology.clc.uc.edu/fankhauser...ARELLA_jn0.HTM

http://biology.clc.uc.edu/fankhauser...ta_Filata.html

I like the explanation of the process here:
http://thewayofcheese.wordpress.com/...12/mozzarella/

Here is the way it's mostly done in the US, with citric acid:
http://alineaphile.com/2009/10/mozzarella-curd/

Truth be told, as much as I love mozzarella, I love burrata and stracciatella much more, and stracciatella is basically like making mozzarella but not bothering with the shaping, so it's easier.
http://www.nytimes.com/2012/08/15/di...e-at-home.html

http://www.youtube.com/watch?v=rEm2VCmIw_8

http://blog.zagat.com/2013/02/chef-s...rfect.html?m=1
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that is how my "mozerralla" looked after is was done. but its super soft, like mozerralla. it taste really good, so we didnt toss it, we still going to eat it.

thinks saria. i think i will get some culture and give it another go eventually. i think my dad will flip out if i use one more gallon of milk.

i'm having a tasting of some of the goodies i make for work. people has expressed interest in buying things from me. get ready for lots of pictures!!
spring1onu and Curlyminx like this.
The citric acid way is easier, but the culture produces a more flavorful mozzarella.
Since you have whey from making mozzarella you can make traditional ricotta. Check out that guy's page. He uses a lot of whey!
The citric acid way is easier, but the culture produces a more flavorful mozzarella.
Since you have whey from making mozzarella you can make traditional ricotta. Check out that guy's page. He uses a lot of whey!
Originally Posted by Saria
I have alot of whey. I used it to make the sandwich bread. I bought some in with my butter and everyone thought i had bought it from the store.

since i'm taking a break from the cheese making business, I'll saving the whey i have collected to make bread.
^^^^aren't you supposed to sit on a tuffet and eat it with curds?

spring1onu, Curlyminx and thelio like this.
My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
what excatly is a tuffet?
when i was a kid i thought it was "eating her carrots away." then when found out it was curds and whey i was so confused. what the h are curds and whey?? and why is she sitting on a tuffet?
spring1onu likes this.
i think it's like those "pouf"-style ottomans!

nynaeve77 likes this.
My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
HA! I always thought a tuffet was a grassy-type knoll.

hehe.... thats what I get for going off of nursery rhyme videos!

Thelio, this is an awesome thread. I am REALLY enjoying all your creations!
thelio likes this.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Parmesan Garlic Herb Bread
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thelio, that is begging to be on my plate next to a big pile of spaghetti and sauce!
murrrcat likes this.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Pretzels
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spring1onu, Curlyminx and murrrcat like this.
You're kiling me.
3b (with 3c tendencies) on modified CG

spring1onu and murrrcat like this.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Chedder Herb Bread
Attached Thumbnails
It's all about the dough!-img_20130324_175940.jpg  
spring1onu, Curlyminx and murrrcat like this.
Yummmmmmmmmm yes please
Last relaxer: 8.4.10
BC: 9.6.11

when will your favs?

Do you give out your recipes?? Interested in the white sandwich bread.



White sandwich Bread:
Originally Posted by thelio


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