Mozzarella

May 24th Cheese Making Class

On Saturday May 24, I instructed my second last cheese making class for the spring session for Metro Continuing Education, this time I was able to get some pictures of the cheese that the students made.

All the ingredients we need for the class, that and the milk.

All the ingredients we need for the class, that and the milk.

(more…)

Advertisements

Ricotta, Queso, Mozzarella, Oh My! – 2nd Cheese Making Class!

As you may or may not know, I have started to teach a class called “Introduction to Artisan Cheese Making” for Metro Continuing Education here in Edmonton, as part of the Adult Continuing Education section.  Yesterday was the second of four classes that have been scheduled for the spring session.  I had the pleasure of welcoming 11 new people to the ranks of Home Cheese Makers.  It is a six-hour class and we covered the basics of cheese making.  We started with a hands-on Whole Milk Ricotta, then I demonstrated how to make a Queso Fresco, including how to press a cheese in the cheesecloth; and we finished with a hands on Mozzarella make.  It was a fun day with the students taking home lots of cheese.  I provided samples of the Queso Fresco and shared some of my 4 month old YEGmental.01-Class collage

Here is yesterday's Queso Fresco after pressing.

Here is yesterday’s Queso Fresco after pressing.

The Queso Fresco's shape is due to the knot in the cheesecloth.

The Queso Fresco’s shape is due to the knot in the cheesecloth.

As I said I still have two more classes scheduled for this spring, but there will me more offered by Metro Continuing Education in the fall.  Until next time….

The Would Be Cheese Plate – Update on various cheeses

I was debating about creating a separate post for each of these cheeses, but I figured it would be easier to combine the post and give you something to look at.  Besides nothing is really ready to open, except….

Reblochon at 71 Days

Now at this point you would expect the cheese to be orange soup, I was hoping for more of a pudding than soup.  I was quite surprised to see that the cheese was still quite solid, but at room temperature it was semi-soft and almost to the point where I probably could have spread it.  My only complaint was it seemed to lack a bit of salt in the flavour.

After unwrapping the cheese I was actually happy to see that some of the rind/flora stuck to the wrapping paper.  I have had this happen to me with commercial washed rind cheeses.

After unwrapping the cheese I was actually happy to see that some of the rind/flora stuck to the wrapping paper. I have had this happen to me with commercial washed rind cheeses.

(more…)

Looks Like Another Mozzarella Failu…..Wait…..Success!

Anyone who knows me knows that there are two cheeses that I have difficulty with, Camembert and the Demon Cheese; Mozzarella!  It was time to tackle the infamous 30 Minute Mozzarella again, it was time for a few reasons:

  1. The Demon Cheese should NEVER know you are afraid of it!
  2. I have been asked to teach an “Introduction to Cheese Making” class for Metro Continuing Education, here in Edmonton, with the class to take place in the new year. One of the cheeses that they wanted me to cover is Mozzarella. More information will come when people can register for the class.

So it was time to gather my supplies and on a dreary Sunday morning to slay the Demon Cheese once and for all!

Armed with Citric Acid, Dairyland 2% Milk, Kosher Salt and Rennet Tablets, I sprang into action

Armed with Citric Acid, Dairyland 2% Milk, Kosher Salt and Rennet Tablets, I sprang into action

So sit back and enjoy this harrowing tale of cheese woe, well just me fighting with this cheese again and that damned Mozzarella Monkey (more…)

Mozzarella: The Demon Cheese – November Cheesepalooza Challenge

If a person could have a nemesis and if that nemesis could be a cheese, then for me it would be Mozzarella!  I have struggled in vain with this cheese, with little or no success.  Currently as I type this I am 4 for 15 with this cheese.  Yes 4 successes in 15 tries!  I am the Maple Leafs of Mozzarella making, I succeed just enough to get the fans excited and then I tank the rest of the time.  I have tried several different methods of the “direct” acid methods.

3 of the four success had come from the so called “30 Minute” Mozzarella way of things using citric acid to acidify the milk and form the curd.  I even had success using this when I added cream to 2% milk.  It was lovely and melted well.  The best was when I used Vital Greens 3.25% whole non-homogenized milk.  It was lovey and flavourful and melted well.

Successful Mozzarella with whey Ricotta

But this challenge is using Mary’s method not Ricki’s way. (more…)