Author Topic: Brandnetel's Raw Milk Mozzarella #1  (Read 409 times)

Offline Brandnetel

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Brandnetel's Raw Milk Mozzarella #1
« on: September 22, 2013, 02:40:41 PM »
Hi folks!

Been a while since I posted here, I kind of took a little time off from cheese to pursue other stuff, then I accidentally killed my cheese fridge over the summer by puncturing a gas line manually removing ice from the frosted over freezer section with a knife.

Anyhow, we picked up some nice raw cow's milk from a new supplier in upstate NY (Muddy River Dairy in Otego, NY . . . licensed since like April and apparently one of only  69 suppliers in the state now . . ) And not having my fridge to hand I was looking for something to do that did not involve long aging. So I decided to try mozzarella again, after having done only the 30-min recipe kind several years back when I was just starting cheesemaking. In any event today is the make day in progress, and the milk is acidifying as i write this post. We are going to start with the wiki recipe from here and see how it goes! This will be a 3.5 gal batch with thermo and I think we will look to make ricotta from the whey also. Will keep y'all posted!

尊凝乳攘乳漿
Revere the Curd, Expel the Whey


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Offline steffb503

  • Catskill Mts, NY State, USA
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Re: Brandnetel's Raw Milk Mozzarella #1
« Reply #1 on: September 23, 2013, 05:40:15 AM »
Hey,
69 raw cow milk suppliers or raw milk? Just wondering if that number includes me? I know there are 3-4 in Sullivan county alone with raw cow milk.