The first mozzarelle! Whilst this cheesemaker may not yet be blessed, at least after this first attempt I think perhaps I am not damned. I used unpasteurized cows' milk and a rennet supplied by a Sig. Blumenthal which was the last bottle supplied by a pharmacist who had obtained it on request for a Sardinian who was making mozzarelle. Not having an accurate thermometer, the temperature of the milk was approximately 38 -40 c when I added the rennet. I followed a more traditional recipe for making mozzarella which avoids zapping the curds in the microwave and instead uses the hot water method which involves immersing and then working the melted curds in water that is just uncomfortably hot. If it is not scorching your hands then it is not melting the mozzarella. The flavour was very fresh and clean and the texture fairly even. However I did notice that in some spots the consistency of the mozzarella was a little rubbery. This may be owing to not cooking the curd consistently; many recipes insist on the importance of cutting the curds into uniform cubes and I think now I understand why. All I have to do now is track down some buffalo; I hear there are some near Mogliano!
2 commenti:
This seems like a very difficult thing to do. I can see myself now making a complete mess of it.
Of course, I will demand that you prepare it for me when we visit again.
I love mozzarelle!
In fact it is not so difficult and you do need asbestos hands! I will post about the sheep's milk cheese.
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