tag:blogger.com,1999:blog-6384154448356205879.post1882553334640580516..comments2024-01-24T14:29:56.403+05:30Comments on Bombay Foodie: The Art of CheesemakingBombay Foodiehttp://www.blogger.com/profile/16292265762511879579noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6384154448356205879.post-53750727921745320962015-05-06T11:42:30.343+05:302015-05-06T11:42:30.343+05:30Botanical Name: Mozzarella Cheese
Mozzarella chees... Botanical Name: Mozzarella Cheese<br />Mozzarella cheese is a mild flavoured and unripened variety of cheese. The origin of the mozzarella cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of mozzarella cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.<br /><br />The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.<br />Mozzarella Cheese Recipe.<br />Mozzarella cheese is popularly known as pizza cheese. It melts easily and is used not only as a pizza-topping but also in many other western dishes such as shepherd’s pie, mushroom, chicken pie and many more. Mozzarella cheese of finest quality is usually made from either buffalo milk or cow milk. Try making mozzarella cheese at home using the following recipe.<br />Prep Time: 10 minutes<br />Cook Time: 20 minutes<br />Total Time: 30 minutes<br /> <br />Ingredients<br />button 1/2 rennet tablet<br /> button 1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)<br /> button 1 gallon milk (2%, 1%, or skim)<br /> button 2 teaspoons citric acid<br /> button Salt, optionalr<br /> <br />Preparation:<br />Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.<br /><br />At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).<br /><br />With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees F.Mozzarella Cheese for Taj<br /><br />When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.<br /><br />When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.<br /> <br />Note:<br />Citric acid and rennet are available through mail order, some pharmacies or health food stores.<br />Yield:<br /> about 3/4 pound mozzarella cheese (12 ounces)rita malnoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-90186626070351378302014-10-15T20:43:26.379+05:302014-10-15T20:43:26.379+05:30Sandesh, thanks for this! 900 rupees sounds like a...Sandesh, thanks for this! 900 rupees sounds like a lot but then, these tablets last forever. Remember you only need 1/8 of a tablet to set a whole litre of milk. I see they also have a 2 and 5 tablet packaging so I might go for that.Bombay Foodiehttps://www.blogger.com/profile/16292265762511879579noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-64183565701498763832014-08-27T18:04:51.008+05:302014-08-27T18:04:51.008+05:30Unfortunately no! I haven't found any source f...Unfortunately no! I haven't found any source for rennet in India so far so US/Europe trips are still the only option.Bombay Foodiehttps://www.blogger.com/profile/16292265762511879579noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-69651162332057608312014-08-24T15:04:40.473+05:302014-08-24T15:04:40.473+05:30Hi , nice post there . Just curious if vegetabl...Hi , nice post there . Just curious if vegetable rennet is available in mumbai these days ?? Please let me knw if you cud find someplace coz I dont have anybody going to or coming from US, etcAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-86034761636181366462014-06-25T14:24:27.474+05:302014-06-25T14:24:27.474+05:30Hi Gopika! I could not find rennet in India so I e...Hi Gopika! I could not find rennet in India so I ended up buying it on a trip to US. The good thing is that the rennet tablets last forever in the fridge so if you can convince anyone coming in from UK or Europe to get some, that should last you a few years.Bombay Foodiehttps://www.blogger.com/profile/16292265762511879579noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-1896902071298489952014-05-27T12:34:48.518+05:302014-05-27T12:34:48.518+05:30hi as this is a rather old post. did you have any ...hi as this is a rather old post. did you have any luck in sourcing rennet in india?gopikanoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-19039232049754956782010-07-03T01:07:59.977+05:302010-07-03T01:07:59.977+05:30I've been meaning to make cheese since so long...I've been meaning to make cheese since so long, haven't got myself a thermometer yet :(Anonymoushttps://www.blogger.com/profile/16368043148836935624noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-26956585884336472412010-06-25T02:14:12.207+05:302010-06-25T02:14:12.207+05:30Holy Batman, so cool! I'm such a cheese wimp,...Holy Batman, so cool! I'm such a cheese wimp, I even made ras malai from store bought ricotta cheese. Alas, maybe one day :)Lawyer Loves Lunchhttps://www.blogger.com/profile/02897781349849798723noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-35012525263378972802010-06-20T06:14:37.163+05:302010-06-20T06:14:37.163+05:30i have been curious about cheese-making process bu...i have been curious about cheese-making process but never ventured doing it myself. glad you found the rennet!PJhttps://www.blogger.com/profile/13216417733538286264noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-5181145554565593792010-06-19T02:13:10.189+05:302010-06-19T02:13:10.189+05:30I haven't made cheese so far. This looks incre...I haven't made cheese so far. This looks incredibleRVhttp://www.foodfor7stagesoflife.comnoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-21161669230988547632010-06-19T01:05:43.420+05:302010-06-19T01:05:43.420+05:30Thanks for the mascarpone recipe. Will surely give...Thanks for the mascarpone recipe. Will surely give it a try and let you know how it goes!FoodZonehttp://www.foodzone-foodzone.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-72866554736743057852010-06-18T23:00:23.212+05:302010-06-18T23:00:23.212+05:30@FoodZone mascarpone is really easy,,we made it fo...@FoodZone mascarpone is really easy,,we made it for a DB challenge a few months bac,,Poonamhttps://www.blogger.com/profile/14256457723534308697noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-55240809233116073322010-06-18T18:15:02.121+05:302010-06-18T18:15:02.121+05:30I have only ventured into paneer making at home.. ...I have only ventured into paneer making at home.. am inspired to try some other nowVeggie Huthttps://www.blogger.com/profile/10529639015593026497noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-62300236772096501702010-06-18T02:15:23.989+05:302010-06-18T02:15:23.989+05:30I din't know either that cheese could be made ...I din't know either that cheese could be made at home. Do you have the recipe for mascarpone? love that cheese.FoodZonehttp://www.foodzone-foodzone.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-42490995126127924492010-06-17T23:47:03.939+05:302010-06-17T23:47:03.939+05:30nice!! i didnt even know it was possible to make c...nice!! i didnt even know it was possible to make cheese at home until recently. and as ignorant as i am i dint know what rennet was..Poonamhttps://www.blogger.com/profile/14256457723534308697noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-30054701320709158102010-06-17T23:40:48.748+05:302010-06-17T23:40:48.748+05:30I can't wait to make my own cheese! This looks...I can't wait to make my own cheese! This looks like an awesome first attempt!Shaheenhttp://www.purplefoodie.comnoreply@blogger.com