Home Forums Hunting & Shooting Hunter's Campfire Fresh Mozzarella (Photo Essay)

Cool, thanks. I will poke around and see what I can get locally and go the online route if I can't.

How neat. Thanks for sharing. Have to try that some day. We do have access to raw milk.

This place surprises me just about every day....

I really want to try this now!

Well damn, that's pretty cool...

We actually have milk delivered from a local dairy. This will be a neat little project.

My wife went to an elementary school this week to do a demonstration similar to the above for the second graders. Wifey is the cheese lady, been making Italian cheeses for a long time now. She does a school visit at least once per year and the kids always enjoy seeing how cheese is made.

So, she is doing her bit this year and gets to the part where she asks if they have any questions. One little boy's hand shoots up. He asks "How much sleep did you get last night?". No telling what some of those kids are thinking.

Me too!!!

Me three, finally something worth reading on this forum. Beats the usual political banter that's for sure.

Ricotta is another easy cheese to make @ home. But the Moz is fun, my kids LOVE stretching it

mine doesn't look exactly like yours, but it tastes good....I couldn't find any milk that was not homogenized.....will keep looking.....

Look in the organic section, if it doesn't say homogenized that is what you want. It will not tell you if it is un-homogenized.

You ever try the engineered rennet? Something about the real thing just isn't appetizing to me....

Also if you can only find homogenized milk you can add 2ml of calcium chloride to the milk before starting the process. It helps the cream separate from the other liquids. The only issue with it is that your mozzarella will not be as stretchy if you use this, it will taste the same just will not have the stretch when you heat it up and may separate at very hot temperatures, that is why it is best to use un-homogenized milk.

I have used vegetable rennet and that works just fine as well.

Is there something wrong with eating an enzyme extracted from the fourth stomach of a calf.

Its like hotdogs just don't think about where it came from.

How accurate do you have to be on hitting the exact temp.? I have a pretty accurate meat thermometer that is within 2 degrees at boiling temp, will that work.?

Ever try it with raw milk? Or more specifically, goat milk.? I think that would be easier to get around here than cow,..especially with the EPA Nazis on the lookout..

Within a few degrees is fine...

I only use raw cows milk for my stuff (since I already have the cows )

I know it'll work with goats milk too, as my friends out in West GA have only goats and she makes some delicious mozzarella from their milk

After you hit 90 degrees and you stir in the rennet and are waiting for the curds to form, has all heat been removed or do you keep the mixture at 90 degrees throughout.?

With the recipe I use, as soon as it curdles, its removed from the heat.

Found a video that's very close to what you guys do. Gonna have to try some of this..!