Comments on: Fresh Mozzarella Cheese /2012/02/fresh-mozzarella-cheese/ Local, DIY food in a global, ready-made world. Fri, 24 Feb 2012 15:52:37 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Kristi @ 30 Pounds of Apples /2012/02/fresh-mozzarella-cheese/#comment-2119 Thu, 23 Feb 2012 21:21:06 +0000 /#comment-2119 In reply to Eva Hollmann.

Sorry about that, it looks like I forgot to mention that step! I have now added it into the instructions, but I added my salt after the two 35-second bursts in the microwave. The original recipe called for 1 tsp of cheese salt, but I use two because I too felt it was a bit “blah”. Hope this helps!

]]> By: Eva Hollmann /2012/02/fresh-mozzarella-cheese/#comment-2117 Thu, 23 Feb 2012 20:41:18 +0000 /#comment-2117 so at which point did you add the salt I just made my very first mozzarella and it came out nice, as far as the consistency, but decidedly “blah”

]]> By: Kristi @ 30 Pounds of Apples /2012/02/fresh-mozzarella-cheese/#comment-2114 Thu, 23 Feb 2012 19:54:13 +0000 /#comment-2114 In reply to Michelle.

I am eager to try some of the hard cheeses as well!

]]> By: Kristi @ 30 Pounds of Apples /2012/02/fresh-mozzarella-cheese/#comment-2113 Thu, 23 Feb 2012 19:53:57 +0000 /#comment-2113 In reply to shannon olson.

Thank you!

]]> By: shannon olson /2012/02/fresh-mozzarella-cheese/#comment-2110 Thu, 23 Feb 2012 18:49:17 +0000 /#comment-2110 very nice post!! you did a wonderful job, New England Cheesemaking is a great source!!

]]> By: Michelle /2012/02/fresh-mozzarella-cheese/#comment-2109 Thu, 23 Feb 2012 18:16:26 +0000 /#comment-2109 Just getting started and made the mozzarella…loved it!! Can’t wait to start the hard cheese process! Keep these post coming because I learn so much and it helps to stay motivated!

]]> By: The Weekly Dish 02/19/2012 | Pippi's in the Kitchen Again /2012/02/fresh-mozzarella-cheese/#comment-2084 Tue, 21 Feb 2012 05:20:34 +0000 /#comment-2084 […] Fresh Mozzarella Cheese from 30 Pounds of Apples […]

]]> By: Franko /2012/02/fresh-mozzarella-cheese/#comment-2081 Mon, 20 Feb 2012 23:38:19 +0000 /#comment-2081 In reply to Kristi @ 30 Pounds of Apples.

in my experience, if the milk was over-pasteurized, you’ll NEVER get curds out of it. try to buy local pasteurized milk, instead of some national brand, because they tend to not be so over-zealous in the pasteurizing process when they don’t have to ship it as far. good luck!

]]> By: Kristi @ 30 Pounds of Apples /2012/02/fresh-mozzarella-cheese/#comment-2055 Sun, 19 Feb 2012 00:35:59 +0000 /#comment-2055 In reply to CheezyK.

Do it! This is definitely one of those artisan food projects that is still very possible for a full time worker. I’m one of ’em!

]]> By: Ben /2012/02/fresh-mozzarella-cheese/#comment-2048 Fri, 17 Feb 2012 23:35:15 +0000 /#comment-2048 In reply to Kristi @ 30 Pounds of Apples.

I’m talking about “fried mozzarella”!

]]>