Moots Making With Marv

OK, I never really made it in 30 minutes, but they claim you can. With adding the lipase, you’re supposed to let sit for 20 mins. & there is the bringing up to heat time.

This isn’t a recipe that you can go to your kitchen, grab things from the pantry & make. I would say with an initial investment of $50 you could get all the key ingredients to produce pounds of cheese, not only mozzy but any kind you want. I have also made colby, farmhouse cheddar & a chile herbed infused gouda that was well worth the aging process wait.

I would recommend purchasing the Home Cheese Making book by Ricki Carroll, it’s full of tips & recipes.

I’m not going to get real specific, but rather give the feel of the basic proccess.

Ingredients;

Whole milk (can use skim, but will be less yield)

Citric acid ( I have powdered form) not pictured above.

Lipase powder (not required but gives it a stronger Italian flavor)

Calcium Chloride ( a salt solution used to restore the calcium content of heat treated/ store bought milk)

Rennet (the ingredient that curds the milk, there is vegtable or animal types, I use vegtable)

Cheese salt (optional) ( pikling or kosher has worked for me)

Options; I added fresh basil, oregano & jalapeno pepper.

 Bring milk to a temp of 55 degrees. add citric acid & lipase and stir. let sit for the lipase to produce flavor.

Heat to 90 degrees, stir in rennet with an up and down motion then bring temp up to 100-105. The curds will separate from the whey & look like a thick yogurt.

The pic above is the start of the curding, check the temp and wait for it to mass.

 Spoon the curds out with a slotted spoon and put in glass bowl. Microvwave for 1 min. drain and knead like bread dough( come on, we all made habanero bread before, that could be another recipe) heat in micro 30 seconds, drain & knead in herbs & chiles, repeat again for 30 secs. and pull it until it reaches a taffy like consistancy.

 The mozzy is best eaten fresh, but if you was to save it for later you want to put it in a bowl of iced water to bring down the core temp & refridgerate. this was a gallon of milk batch that yields a LB or more, I usually double the batch and let the kids eat half, which doesn’t take long for them to finish that off. (less herbes & chiles)

I thought I’d try this one on foccassia (SP?) with olive oil & minced garlic, then the mozzy with chopped spinach & tomatoe slices and drizzled with a bit more oil.

Was a nice little taste treat and it’s always better when you make it yourself.