Comments on: Adventures in Cheesemaking: Mozzarella

By: Jonathan Abbett

Jonathan Abbett — Sun, 10 Aug 2008 02:51:10 +0000

Sarah, I have contacted you at your address with more information.

By: Sarah

Sarah — Fri, 08 Aug 2008 20:45:22 +0000

Hello, Can you please explain to me what exactly it means to be Kosher cheese? Does it mean the rennet is microbial? Please email me at my hidden address. Thanks!

By: sp

sp — Fri, 18 Jul 2008 01:00:30 +0000

sweinberger, can you email me at the hidden address? friends of mine are interested in pursuing this (they recently tried their hand at wine making).

By: Milhouse

Milhouse — Tue, 24 Jun 2008 16:38:56 +0000

Um, where do you think they get bull bison if they haven’t got any cows? Now they probably don’t shecht the cows, but they must have them.

By: Howard

Howard — Tue, 24 Jun 2008 13:17:49 +0000

Millhouse,

I’m certainly no expert here, but it is very common on meat farms for there to be a huge male/female imbalance since the males are typically used for meat. As a result, there may not be all that many bison available of the milk-providing sex.

By: Milhouse

Milhouse — Tue, 24 Jun 2008 06:45:54 +0000

No, but there are farms for meat, so I don’t see why if you called them they couldn’t sell you some milk.

By: Jacob Farkas

Jacob Farkas — Mon, 23 Jun 2008 01:06:51 +0000

Adam:
That is true, but it still is possible to make fresh mozzarella - the white soft stuff - from cows milk.

Milhouse:
Do you know of any local bison dairies?

By: Milhouse

Milhouse — Fri, 20 Jun 2008 19:08:33 +0000

I wonder whether bison milk would work as well. There are bison farms, so you could inquire about buying some milk from them.

By: Adam Ek

Adam Ek — Fri, 20 Jun 2008 12:53:01 +0000

Regarding your hopes in the last paragraph. Cheap American mozzarella is made from cow’s milk. Traditional Italian mozzarella is made from water buffalo milk.

By: Jacob Farkas

Jacob Farkas — Wed, 18 Jun 2008 03:50:30 +0000

Juggling Frogs,

Most recipes are for one gallon of milk (yields roughly a pound of mozzarella). It does not take very long (under an hour) and shouldn’t require a giant pot.

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On another note…

Sweinberger never mentioned his herculean feat in stretching the mozzarella after the curds were heated (he was stuck with the bulk of this process). Even with soaking the hands in ice water, that stuff is scalding hot (approx 175F).