Author Topic: Brandnetel's Raw Milk Mozzarella #1  (Read 421 times)

Offline Brandnetel

  • Mature Cheese
  • ****
  • Location: New York City
  • Posts: 212
  • Cheeses: 9
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!

Revere the Curd, Expel the Whey

Guests, join the community to remove this ad.

Offline steffb503

  • Catskill Mts, NY State, USA
  • Old Cheese
  • *****
  • Posts: 500
  • Cheeses: 9
    • M & S Farm
Re: Brandnetel's Raw Milk Mozzarella #1
« Reply #1 on: September 23, 2013, 05:40:15 AM »
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.